WE use such a huge amount of bread at Skylark for our breakfasts each week that we end up with a pile of crusts from the ends of the loaves.
I tend to store them in the fridge for a week then process them into a big batch of breadcrumbs. I never realised until starting this job just how many things breadcrumbs can be used for. Our main use most weeks are for the sage and onion stuffing for Sunday lunch or our Homemade scotch eggs. Meatballs are a firm favourite too!
For our fruit crumbles i usually just make a topping from flour,sugar and rubbed in butter but this week discovered a new method using breadcrumbs so i decided to try it out and so glad i did.
Today the farm's shop had given me some soft strawberries, plums and peaches that couldnt be sold so i chopped them all up and put in a heatproof dish with a sprinkle of water and a shaking of sugar over the top. I put this in the oven for 10 minutes for the fruit to soften.
In a bowl i measured out 100g breadcrumbs, 100g oats, 100g sugar and then rubbed into the mixture 60g butter.
I took the fruit out of the oven and covered with my crumble topping and baked for a further 15 minutes.
Served with some gorgeous homemade custard this deliciously crunchy crumble sold on the specials board in no time at all!