Which sugar for crumble?

Skibunny40

I'm trying to make rhubarb crumble, but the recipe says to use light muscovado for the topping. I have dark muscovado, light brown sugar and demerara, but no light muscovado! Could I substitute one of the sugars I do have? Don't think I can justify buying yet another sugar to sit in my cupboard!

t14cy_t

use whatever you have hun!! and dont buy another sugar!!xx

Skibunny40

I didn't even mention the caster, golden caster and granulated! Think I might be a secret sugar hoarder....!

dandy-candy

Demerera always if you like it crunchy

MovingForwards

Don't forget to put a sprinkle of sugar on top of your crumble mix before baking.

We all know where to go if we need sugar!

Slinky

OH has just made lower carb crumble and used Xylitol instead of sugar. About 40% of the flour was coconut flour. Went down a treat.

Skibunny40

Thanks to all - I used light brown sugar in the end and it was yummy although I think I might try demerara next time as suggested by dandy-candy ( great username btw!)

bouicca21

I use dark brown sugar with wholemeal flour which is yummy.

Farway

Skibunny40 wrote: »

Thanks to all - I used light brown sugar in the end and it was yummy although I think I might try demerara next time as suggested by dandy-candy ( great username btw!)

Demerara is good, and try using porridge oats in with the flour for a bit of body

[Deleted User]

Or even add nuts and seeds to the crumble.

We made one last week and added a few sunflower seeds, pumpkin seeds and chopped nuts into the crumble - very nice.