For the crumble:

  • ½ cup rolled oats
  • ½ cup cornmeal
  • 3 tablespoons brown sugar (or 2 tablespoons maple syrup)
  • ¼ teaspoon sea salt
  • pinch freshly ground cardamom (optional)
  • 3 tablespoons butter

For the cream:

  • ¼ cup heavy cream
  • 2 tablespoons sour cream

for assembly:

  • 1 cup fruit (such as berries, figs, peaches…)

Serves 1-2


  1. Preheat oven to 325F.
  2. Combine the oats, cornmeal, sugar, cardamom (if using) and salt in a small bowl. Smush in butter with your fingertips. Scatter clumps onto a sheet tray, and bake until lightly golden brown, 20-25 minutes, stirring halfway. (It will continue to crisp up as it cools.)
  3. While waiting for the crumble to cool: whisk heavy cream and sour cream to medium-stiff peaks. Gently fold fruit into cream. Divide between bowls, and sprinkle with crumble.