how to make crumble

bushie_2

I love porrige oats in crumble - makes really good crunchy topping :j
Just replace half your sugar in the crumble topping with the oats, also better for you. Can also use chopped nuts though not tried with these.
Hope this helps,
Jan

EC12345

Thank you guys. Am going to start it later ...

zippychick

Good luck with it!

I'll add your thread to the existing one on crumble later, to keep the ideas together

Thanks:)
Zip

babyshoes

Mmm, if you can scrounge up some cinnamon, that is always lovely with apple crumble too...

kitschy

Does anyone know what part of the crumble-making process I should freeze at? Got a bag of apples free from work and want to make individual ramekins of crumble. Should I literally just assemble and freeze or cook then freeze?

(Feel free to move me if I'm in the wrong place!)

stef240377

I have done it both ways and tbh have never noticed any difference in them. If i am going to freeze straight away rather than cook i will splash the apples over with some lemon juice to stop them browning.

MrsCrafty

I cook the apples, let cool, then make crumble, put it on and freeze. That way the pastry doesn't get soggy, in fact it's rather crisp if when you cook. I put some oats in the topping in my apple, rhubarb & ginger recently after reading on here to do so. It simply was the bestest ever crumble.:D

lushlifesaver

I also prefer freezing before cooking and use the lemon juice to stop the apples turning brown - not too much though after a quick learnt lesson on how much to use when I was in secondary school!

SallyForth_2

I'd say, any. You could make up batches of raw fruit, bag and freeze. Make up batches of crumble, bag and freeze. Assemble crumbles, and freeze. Cook the crumble and freeze. Freeze left-over crumble.

The advantages of each would depend, I say on what containers you have to hand.

zippychick

Hi Kitschy

Once you get some more replies, I'll merge this with the main crumble thread

Thanks
Zip