how to make crumble

attentionseeker1

Very well timed post as I was planning to ask something similar- I am finding it difficult to get my crumble into fine breadcrumbs as I get big buttery lumps.

Would you believe that I had to pass the mixture through a sieve to get rid of them!! I'm definitely a savoury cook not a sweet one!

Anyway am I right then in thinking this is because of the temperature? I used the 8/4/4 ratio...

CCP

I finally got round to making my crumble yesterday and it tasted pretty good, but the crumble topping was a bit stodgy. Did I cook it too quickly at too high a heat, do you think? (Now I know roughly how to do it I'm looking forward to experimenting over the next few months, and am just wondering where to start with my experiments!)

randomer

Just keep it quick and light to get texture. Do the flour and fat first. Lift it high out of the bowl. 6 or 7 high and quick moves should do it. ( sounds like karate!)
Add sugar later.

CCP

Thanks very much. I made the topping in the food mixer, so next time I'll try doing it by hand and see if that helps.

I'm looking forward to a long, happy period of experimenting!

aycor

make double quantity and freeze half for an instant crumble
The other day wanted a quick tray bake and used frozen pastry spread with a jar of mincemeat (reduced after christmas) and crumble topping went down a treat. You could do the same with fruit once cooked freeze portions if not eaten rapidly!

jasperconran

HI guys, sorry if this has already been posted elsewhere, but how do you make your own crumble mix? I know its prob a stupid question, but ive always used the ready made stuff, I know, I know, how bad is that I hear you all say, tut tut:rotfl:

Anyway, as I am still trying to convert to being a proper OS, can you give me some hints/tips to make my own. it would be appreciated! thanks

angeltreats

2oz butter
4oz SR flour
2oz sugar

Rub the butter into the flour till it looks like breadcrumbs. Mix in the sugar (I like demerara but caster is fine). Sprinkle it over the fruit and stick it in the oven at 190º for half an hour. Easy peasy!

I read somewhere recently about adding porridge oats to the crumble mix and thought it sounded nice, I might try that next time.

triticale

2oz butter rubbed in to 4oz plain flour, stir in 4 oz sugar.

Rubbing means getting your (clean) hands in and rubbing it through your fingertips, lifting it out of the bowl iykwim. It's rubbed in when it has the appearance of fine breadcrumbs.

Remember to sprinkle it onto your fruit, don't press it down!

maman

JC, you can freeze crumble topping. I find it useful to keep a bag in the freezer rather than make a small amount each time I need it.

SunnyGirl

It is brilliant for freezing I do it all the time. As long as you use half the weight of butter to however much flour it'll be fine. Stir the sugar in at the end - I usually put the same weight as the butter for sugar.

8oz of flour & 4oz of fat rubbed into breadcrumbs is also the mix for pastry. Add water to make a dough - about 5 Tablespoons first then more if its dry. I also freeze pastry mix at the breadcrumb stage it's brilliant and so easy to use. The fat stops it freezing altogether so you can almost use it straight away