Flour for crumble topping

Burlesque_Babe

I'm doing crumble tonight and just realised I don't have any plain flour for the crumble topping.

I've got chick pea flour and SR flour. I've had a google and found 1 recipe using SR but all the others use plain.

Will using SR flour make any kind of difference?? Or should I use the chick pea flour instead?

or.........go off to the supermarket.

GreenNinja

My Mum uses SR flour for everything and all through our childhood we had crumbles, all made with SR so reckon it will be fine. x

Burlesque_Babe

excellent - SR it is!

Poet_2

i've used sr before for crumble

LizD_2

I usually use SR too.

Jillinoz

As an alternative, I sometimes use fine porridge oats instead of flour - apparently, it makes the crumble extra nutritious. Makes me feel less guilty about eating an extra portion of dessert!

conradmum

I use half plain white and half granary flour, with muscavado sugar. It makes a lovely crunchy, biscuity topping.

Minimoneysaver_2

Hi All

To use up some manky apples I want to make an apple crumble but I only have a little bit of SR flour left - and loads of plain flour - will it matter if I mix them together?

squeaky

In a crumble it shouldn't make a great deal of difference.

You could always add a teaspoon of baking powder to help.

squeaky

I've just added your post onto an earlier thread. As you will see, people are happy to use either, really.

Good luck. Let us know how it turns out

purpleivy

I quite often substitute some oats for some of the flour.