Salted buttery crumble topping with oats, pistachio and cocoa to give a contrasting flavour and texture to a variety of desserts
Preheat the oven to 180c. Take the butter out of the fridge 30 minutes before using so that it softens. Cream the butter and sugar together until pale and fluffy. Mix together the remaining ingredients and stir into the butter and sugar. Line a baking tray with silicone mat/paper and spread the mix into a 1-2cm layer . Bake for 15 minutes. Leave to cool and crumble over the dessert of your choice.
«This works really well crumbled over a chocolate tart or mousse, adding a savoury note to cut through the sweetness. »