healthy crumble?

Prudent · 10 July 2006 at 8:47PM

I usually make my crumble with 8oz flour, 5 oz butter and 3oz sugar. Its very nice. However I have tasted ones with oats that are are lovely too and probably a bit healthier. Does anyone have a recipe?

sleepless_saver · 10 July 2006 at 9:08PM

just substitute 2-3 oz oats for the same weight of flour in your usual recipe. A pinch of cinnamon or ginger in it is good too:D

twink · 10 July 2006 at 9:10PM

that sounds fine but dont rub the oats in with the flour and marg etc stir them in after

Kazonline · 10 July 2006 at 10:13PM

My DS has made crumble at school twice, and on both occasions it's been very floury - sweet and nice, but not cisp and crumbly as when I used to make it. Any idea what went wrong?
Kaz x

Thistle-down · 10 July 2006 at 10:29PM

Mine's not healthy but is very yummy - I use equal weights of flour, sugar, oats and butter. Put in the Kenwood with k-beater until well mixed. I do a big batch and then portion it up in plastic bags and freeze it for whenever I need a quick pudding!

~Lynn

flourgirl · 10 July 2006 at 10:54PM

I make a spicy vegetable crumble, it's great at this time of year for those of you that grow vegetables. This recipie feeds at least 6 people, and freezes well. There's only 2 of us so I tend to make it in foil dishes and freeze some.

900g mixed veg. mushrooms onions courgettes peppers carrots & peas
225g tin of Borlotti beans drained (Asda 25p)
2 cloves garlic crushed
2tbsp oil
1/2 pint veg stock
1 tbsp mixed herbs
2teasp coriander 1 teasp chilli powder 2teasp cumin 1 teasp turmeric
400g tin tomatoes + 1tbsp tomato puree

For the crumble

150g wholemeal flour
200g block margarine
100g grated cheese (optional)
200g Porridge oats
1teasp mixed herbs

Fry onions in oil add the rest of the vegetables stock and spices and cook on a low heat for 5mins. Transfer to dishes. Depending on how many you are feeding.
Make the crumble. Rub the margarine into the flour then stir in the oats cheese and herbs. Sprinkle over the vegies and bake for 25-30mins 180*c 375f gas 5

Jay-Jay_4 · 10 July 2006 at 11:26PM

Kazonline wrote:

My DS has made crumble at school twice, and on both occasions it's been very floury - sweet and nice, but not cisp and crumbly as when I used to make it. Any idea what went wrong?
Kaz x

Same here! My Mum's been whimberrying and I want to make that crunchy, crumbly crumble rather than what just looks like sugar and flour.

Help!

thriftlady_2 · 11 July 2006 at 8:06AM

Kazonline wrote:

My DS has made crumble at school twice, and on both occasions it's been very floury - sweet and nice, but not cisp and crumbly as when I used to make it. Any idea what went wrong?
Kaz x

It's just the proportions of fat and flour are different.I've looked up lots of crumble recipes and none of them agree!

I usually use half as much fat as flour plus the same of sugar-ie
3 oz butter
3 oz sugar
6oz flour
and usually a handful of oats

I think crumble always tastes nice whether there's more or less fat/flour, and of course the sugar is to taste.

Apparently crumbles evolved in the war because they used less fat than pastry.My version uses the same amount of fat as pastry,so not very authentic.

nicki_2 · 11 July 2006 at 9:36AM

I use a recipe that I found in "The way mother used to make" (or something like that anyway, Can't remember the title now

) and I just adjust it slightly depending on whether I'm making a sweet or savoury crumble.

100g cold butter
200g plain flour
25g porridge oats
100g golden caster sugar

Rub butter/flour/oats together until gravel like texture is achieved. Fold in sugar and sprinkle on. Bake 30-40 minutes until golden in an oven at 180C.

If I'm making a sweet one I add more sugar sprinkled over the top so you get more of a caramel topping

and if its savory I leave out most of the sugar and add cheese instead. :drool:

HTH

aimeelister · 11 July 2006 at 1:17PM

My nans church did a really yummy one which was 3,4,5 with oats butter and sugar, melted in a pan and put on top. probelm is cant remember which order they are in on the 3,4,5oz

LizD_2 · 11 July 2006 at 2:04PM

"I use a recipe that I found in "The way mother used to make" (or something like that anyway, Can't remember the title now ) and I just adjust it slightly depending on whether I'm making a sweet or savoury crumble."

Is the book called 'just like mother used to make'? I have a copy, but haven't tried any of it yet :embarasse

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healthy crumble?

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