Berry porridge crumble

Uh yeah, I went there. I went there, took a few photos, bought a t-shirt and settled in. Porridge crumble is oats on oats, a sugary berry concoction that brings a whole new meaning to "comfort food". This will comfort your socks off, massage your feet, paint your nails and slide some uggs on.

It's freezing in Melbourne at the moment. Even more freezing in Portarlington, where I'm hanging out with my Mumsy for the night. This is the kind of place porridge comes into its own - where a hater is transformed into a oat-loving zealot. The winds whip viciously across the bay here and renders your flimsy little beanie useless. This town is made for porridge and layers. So layered porridge is kinda a win-win.

I had berries in the freezer and oats on my mind when I rolled out of bed this fine morning. I knew everyday porridge would not cut the mustard this time around. It needed a little pizzazz. Or excess, as Matty would put it. "Why the fuss for breakfast?" Because I only have so many meals left in this life, and cutting breakfast out of the effort means I'm reducing my fancy meals by a third. A third! Not on my watch.

So how do you fancy up porridge? Well, to be honest, there's a number of ways, but this recipe combines my three loves: berries, porridge and fruit crumbles. A bit of crunch contrasts a smooth supple texture underneath. Sweet brown sugar crumble sets off the ever-so-slightly salty porridge.

The best thing about this fancy porridge? It's warm when it's chilly outside. On those mornings when it's just too cold to venture out from under the covers, a hot bowl of porridge is almost enough to tempt you. What gets you running to the kitchen, barefoot and shivering? The crumble topping. You can blame the frostbite on me.

Ingredients

1/2 cup rolled oats
1/2 cup mixed berries (frozen is fine)
1 3/4 cup water
pinch salt

1/4 cup rolled oats
2 tbsp brown sugar
1 1/2 tbsp butter
1 1/2 tbsp plain flour
1/4 tsp cinnamon

Place the first quantity of oats in a small saucepan with the water and salt. Bring to the boil and reduce to a simmer, stirring frequently for ten minutes. Mix through the berries in the last minute. Pour into a oven proof bowl.

Preheat your grill. In the bowl of your food processor, combine all the remaining ingredients. Pulse until the butter is thoroughly mixed, but not too fine. Pour the crumble mixture evenly over the porridge and place under the grill. Cook until the crumble is golden and sizzly.

Enjoy with a hot cup of tea. Beware the molten lava beneath the crumble. You have been warned.