how to make crumble

Gingernutmeg

For mulled wine sauce for a crumble, I'd just toss the fruit with a bit of sugar, some ground spices (say cinnamon, cloves, nutmeg), a bit of orange zest and some arrowroot, and then splash in a bit of red wine (not a lot, say a few tablespoonfuls). Then I'd stick an oaty, spicy crumble on the top. The fruit juices should thicken a bit because of the arrowroot, so you *should* get a mulled wine sauce. It should work well and it's quicker than making mulled wine and reducing it.

Redcurrants are only in season in July and August - I'd imagine that the crumble uses pie filling or something like that, possibly even frozen berries. You can occasionally see them fresh in supermarkets when they are in season, but they're expensive - sometimes you can find them out of season too, but then they ARE expensive. They don't travel well either so that's why supermarkets don't really like them. If you've got a local farmers market you'd probably be more likely to find them there. I'd have a look at the bags of frozen fruit at the supermarket, you might find one that's got cherries, blackberries and redcurrants and then all you need to do is add is the apple and raisins.

Toonie

I know that Sainsburys does a bag of frozen berries which has redcurrants, blackberries, raspberries and sometimes blueberries in, if that's any use to you.

hamish222

Trying to make crumble and followed recipe but my topping is not crumbly more like a ball should I add more flour

Also my apples have quite a lot of juice should I drain them before I put them in pie

Bongedone

I think you may be too late. It should never get to that stage.

You could lay it over the top like a pie lid.

Jasper27_2

Sounds like you had too much fat to flour, if it's all balled up it sounds a bit too late to rescue. Bongedone's idea is good. If there's not enough for a full crust, roll it out, cut out circles to go on top of the fruit and call it an apple cobbler. The usual OS remedy of lots of custard will help too.

Dawnie_Baking_Lady

Definately a mistake in the recipe somewhere or you have tried to make the crumble in a food mixer and have left it in too long. I would make a tart or something with that pastry and try the crumble topping again. I add ground almonds to mine to make it a bit lighter. As regards the apples, I tend to cut them into small chunks and put them in the bottom of a dish with some sugar on the top and a small knob of butter. The crumble mix straight on top. No need to pre-cook the apples - which is how I assume they have become so juicey. I shouldn't hurt too much - the juice may rise to the top during cooking , but it will still taste good.

Raspberry_Swirl

definately just lay it over the apples and call it cobbler instead of crumble. no one will be none the wiser

tdd111

definately scrap it and start again, i add porridge oats to my crumble.

bumma_2

No need to scrap it, just add a bit more flour or porridge oats and break it up with your fingers - it'll still taste good no matter what!

My crumble - 1 cup plain flour, 1 cup oats, 1/2 cup brown sugar and 125 grams (1/2 a block) of butter all crumbled together with your fingers.

My husband doesn't want apple crumble any more, he just wants crumble crumble...

Caterina

If you got very juicy apples or generally loads of watery fruit base, mix in a tablespoonful of cornflour (cornstarch), it makes a beautiful jelly-like consistency.

Caterina