how to make crumble

carol_a_3

Talking of school recipes I've still got my domestic science recipes written down in a book and I use them a lot (I left school in 1971!) Russian fish pie is a favourite.

in_my_wellies

Rusian fish pie - when I get cheap fish at the market.

nicki_2

I made a fruit crumble at the weekend and I used this recipe for the crumble for the first time. It was delicious :

(Taken from Just like Mother used to make by Tom Norrington-Davies, recipe for Rhubarb crumble)

100g / 3.5oz cold butter
200g / 7oz plain flour
25g / 1oz (about a handful) porridge oats
100g / 3.5oz golden caster sugar

Rub the butter with the flour and oats until you have a very gravelly-looking mixture. Fold in the sugar.

Put crumble mixture ontop of the fruit and bake for 30-40 minutes (180C / 350F / Gas 4) or until the topping is golden brown.

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I left the oats out until I had mixed the rest of the ingrediants together and I added an extra sprinkle of sugar over the top before I put it in the oven :drool:

r.mac_2

Thanks Competitionscafe - what a great idea, using the digital camera.
I've just got one and the things you can use it for seem endless.

Thanks - the pear and apple one looks delicious.

bluemoon_3

As well as adding oats to the crumble (in fact my crumble topping is usually at least 50% oats!), you can also add chopped nuts, or even muesli.

bargainqueen_2

Mhhhhhhhhhhhhhhhhhhmmmmmmmmmmmmmmm crumble.... yummy! Can someone please tell me why Mandarin crumble tastes disgustingly foul and bitter? I love crumble and make it all the time with any fruit but have tried mandarine crumble twice and it turns disgusting, bitter and awful Is it the fruit or the way I cook it?

maryb

I used to make crumble with a slightly higher proportion of butter than half the flour which is absolutely to die for - but I didn't mean it literally. As DH has high cholesterol crumble is now an occasional treat and I've cut back on the fat to flour ratio. However i find that sprinkling a bit of water on the crumble topping before baking helps bits to clump together and taste crunchy which counteracts any sawdust taste from making it with less fat

Chris25

..............substitute 2oz of the flour for ground almonds when making apricot/peach or blackberry crumble. Delicious!!!

Greek yoghourt was just made to go with rhubarb crumble.IMHO, It's the perfect combination. :drool:

savvy

Chris25 wrote:

..............substitute 2oz of the flour for ground almonds when making apricot/peach or blackberry crumble. Delicious!!!

Mmmmmmmmmmmmmm now THAT sounds good!!!!

NuttyBird

Can you make just blackberry crumble? I have a load of blackberrys growing in my garden that are really yummy but i have no apples to go with them?