Last week I made Pink Jam which naturally led to this recipe! I mean, how did you not see that coming, Gin Jam Crumble… doesn’t that just sound yummy and moreish. Plus, once you have made the jam this recipe is super easy. I would almost say a child could make it, but as this will still contain alcohol I advice you don’t let them do it!
375g Plain Flour
1tsp Baking Powder
Pinch Freshly Grated Nutmeg
225g Caster Sugar
250g Unsalted Butter
1 Large Egg
Zest of 1 Lemon
200g Rolled (porridge) Oats
250g Pink Gin Jam
Preheat your oven to 180C/160C Fan/Gas Mark 4. Line a 30cm baking tray.
In a large bowl, combine the flour, baking powder, salt, nutmeg and sugar and mix until combined. Add the cold butter, egg and lemon zest and whisk until the mixture resembles crumbly breadcrumbs.
Pour half of the mixture into the baking tray. Using a large spoon (or your very clean hands!) push the dough flat, and into the corners, ensure that it is evenly spread out.
Pour over approximately 250g Pink Jam and spread over the dough. Again make sure you get those edges!
Back to the remaining dough; add your oats and stir through. Crumble over the jam.
Bake for 45-50 minutes, or until golden and firm to touch.
Leave to completley cool in the tray. Cut into 12 pieces (or smaller if you want snack size/sharing). ENJOY!!!!
These keep for up to 7 days in an air tight container!