how to make crumble

cooking-mama

Is it possible to make a low or reduced fat crumble?
,ive never made crumble before,I think i have all the ingredients in the house,cooking apples,flour,butter,brown,caster and white sugar,ive also got a bag of mornflake jumbo oats,could these be added to the crumble to make it healthier?,also do i stew the apples first with sugar,or does the sugar just get added to the crumble part?thanks guys.

Raksha

Stewing first is a matter of personal preference I think - I prefer the fruit cooked first (I roast rhubarb rather than stew it as then it stays whole)

For a healthier version I don't think you can reduce the amount of fat, but if you add the oats and make the crumble layer thinner it will be better.

researcher

cooking-mama wrote: »

Is it possible to make a low or reduced fat crumble?
,ive never made crumble before,I think i have all the ingredients in the house,cooking apples,flour,butter,brown,caster and white sugar,ive also got a bag of mornflake jumbo oats,could these be added to the crumble to make it healthier?,also do i stew the apples first with sugar,or does the sugar just get added to the crumble part?thanks guys.

I use
5oz Self raising flour,
3oz oats,
3oz flora (or similar)
3oz white sugar.
I rub all together and pile on top of sliced uncooked apples sprinkled with extra sugar to taste and maybe a sprinkle of cinnamon. I cook this in an enamel tin in preference to a pyrex for 25 mins at 180c before checking with a sharp knife to see if the apples are fully cooked - they often need another 10 mins, it depends on the fruit. This is enough for 4 portions, produces a crunchy topping which is absolutely fool proof. Its taken years to get this right

I personally don't like the apples to be pre-cooked as I find it dilutes the flavour - but if you do, make sure they have gone cold before putting the topping on or you will get a soggy, steamed crumble.

Raksha

If you pre cook in water (stewing) yes, the flavour can get 'lost' - but gentle roasting (or microwaving) make the flavour better (IMHO)

researcher

Raksha wrote: »

If you pre cook in water (stewing) yes, the flavour can get 'lost' - but gentle roasting (or microwaving) make the flavour better (IMHO)

I totally agree about roasting and how it can intensify the flavour - one of my favorites is slowly roasted peaches (sprinkle with brown sugar a little brandy and cinnamon) yum yum

Oh sorry - going off topic

cooking-mama

Thanks for the ideas,sorry but i have another question,would nectarines work with apple?,im planning on making the apple crumble tomorrow,but i noticed tonight we have 3 getting squishy nectarines needing used up.

researcher

Yes, nectarine and apple crumble sounds very nice.

researcher

Just catching up and wondered how it went?

cooking-mama

Thanks researcher,it went very well,everyone enjoyed it...i did stew the apples in a pan for a wee while first,and (i dunno why) i added a couple of drops of vannila essence,the nectarine kinda stewed into a sauce..crumble was lovely,but i used mornflake extra large oats,il make it again with regular oats next time.

researcher

Thats the beauty of home cooking, you can add whatever you like. My Nan always used to put cloves in her apple pies and I love the flavour, but my OH finds the taste too strong. I love star anisette with poached pear, but others don't like it. Also, I find with the larger jumbo oats you have to cook the crumble longer to get a crunchy top - 35+ minutes (which is probably why I never cook my fruit first) - try it sometime with uncooked fruit and see how it compares.