Help me make a crumble!

[milesy]

i'm gonna make an apple crumble at the weekend.

 

[Skim]

has jamie oliver taught you nothing?

"I says to 'er, I says, Skim, ya fackin' bint, you wanna stick a bit of this pukka coriander on it, but she says, listen to this, straight up, she says, you wanna fack off ya fat-tongued twat before I stick my crumble where the sun don't shine, ya get me?"

The answer, Bonfirelight, is a resounding no

 

[Skim]

The one I made on Sunday used 9oz of flour to 3oz of butter and demerara (and yes I know that's imperial but it's an old Delia recipe). It hasn't broken any teeth. Well not so far anyway

That sounds more like it... less butter...

Too much butter.

I never weigh out the butter or flour. Doing it by eye is easy enough. Once you've rubbed the butter into the flour, squeeze a handfull together. It should hold it's shape but should crumble easily.

I think mine got too claggy, hence the well 'ard crumble

 

[mauvais]

So I'm resurrecting this thread in the hope that someone will post up a reliable ratio of butter/flour/sugar – with weights, hopefully – so I can make another crumble that won't break my teeth

I am prepared to pass on my newly gained awesome knowledge, for a low low fee! What? Oh...

Deeeelia says: Crumble: 75g butter, 175g S/R flour, 110g demerera sugar, 2 tsp cinnamon. Supposedly serves six or does for a 9" dish. I reckon you need about 30% more for that though. Cook for 35-40 mins.

 

[Callie]

I bought some rhubarb yesterday cos it was reduced, cooked it and want to use it for crumble.

I cooked it with too much water though so its all sloppy any ideas what I can do to unsloppify it?

also if i make a big batch of crumble topping will it keep? should i freeze it and use as required or should i just make small amounts?

 

[trashpony]

I bought some rhubarb yesterday cos it was reduced, cooked it and want to use it for crumble.

I cooked it with too much water though so its all sloppy any ideas what I can do to unsloppify it?

also if i make a big batch of crumble topping will it keep? should i freeze it and use as required or should i just make small amounts?

I would strain the rhubarb in a sieve over a pan. Then you can reduce the juice down by boiling and add it back in again. Or not.

I don't know whether topping would freeze - I don't see why not. Cake does.

 

[baldrick]

yeah, crumble topping will freeze ok.

 

[Dirty Martini]

Well, I made a crumble using this recipe last night and, although it tastes ok, I'm also left with a big rock hard biscuit where a delicate melt-in-the-mouth crumble should be.

I used this recipe tonight, it was the best crumble I've done. There is a bit more butter in it than I normally use, and it took ages to rub it in, but I was rewarded with a fine topping. I won't be cooking the apples before either, they were much better going in raw

 

[story]

I love a good crumble.

I use unsalted butter, wholemeal spelt flour and demerara sugar. Then I mix in some breadcrumbs, some spices, (whatever is in the fruit), and mixed seeds. Nothing in too high proportions.

Dot the top with butter and sprinkle with sugar before it goes in the oven.

 

[Maggot]

Lots of talk of crumble but not much about preparing the fruit. Is the recipe below the definitive way of cooking the apples for a blackberry and apple crumble?

Chop the apples into assorted size pieces, ranging from very fine/thinly chopped like an onion would be and 3/4" chunks. Throw in pan with knob of butter and pour sugar until you think it's a bit much (yes seriously), dash the lot with lemon juice. Heat on very low heat so it all melts the sugar and butter gently and keep on low heat, stirring now and then until the finer apple pieces become the puree, and the bigger pieces are still chunks. Throw in the blackberries when you're putting it in the tin for baking as you don't want these to disintegrate or over-cook and make a purple mess of your apples.

 

[madzone]

I don't pre cook fruit for crumble. That way mush lies

 

[Maggot]

Not even apple? I don't want crunchy apple in my crumble.

 

[madzone]

Not even apple? I don't want crunchy apple in my crumble.

Especially not apple but then I don't eat that flour, sugar, butter shite that most poeple call crumble. It's porridge oats, olive oil, brown sugar and spices for me so it might take longer to cook - dunno