Hungry Alan
AboutPlans
The book

Crumble and yoghurt

A drawing, until a cook sends a photograph I want to keep.

American

Crumble and yoghurt

Cold crumble in a tub with yoghurt. A breakfast or a lunchbox.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
5 min
Level
Easy
Energy
323kcal
  • Next day

Contains gluten and dairy.

Equipment

  • Spoon
  • A lunchbox or bowl
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1351 kJ
323 kcal
Protein
3 g
Fat
11 g
Carbohydrate
53 g
Sugars
36 g
Fibre
5 g
Salt
0.2 g
Sodium
80 mg

This batch, 2 servings, is about 2703 kJ (646 kcal), with 72 g sugars and 0.4 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Spoon the crumble into tubs.

  2. 02

    Add the yoghurt on top, or beside it so the crumbs stay crisp until you eat.

  3. 03

    Keep it cold.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The crumble keeps 3 days in the fridge. Eat the tub the day you pack it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans