— Field Notes / Entry N°09 Vol. 09
Browned-butter walnut crumble
— A topping that hides a little secret. Walnuts, oats, dark sugar, and butter cooked until it smells of toasted hazelnut. Goes on stewed fruit, on yoghurt, on ice cream.
— filed — N°09 — mar 2026 — Brown half a stick of butter in a small pan over a medium-low flame, swirling, until the milk solids turn golden and the kitchen smells unmistakeably nutty.
Off the heat, stir in rolled oats, dark muscovado, a pinch of salt, and a fistful of crushed walnuts. The mixture should clump in places — that's where the best bites live.
Spread on a tray and bake at 170°C for 12 minutes, stirring once. Cool. Decant into a jar. Use on everything that benefits from a small amount of crunch.