apple crumble...
Discussion
Bramleys - peeled and sliced into quarters, put in dish.
Take butter and about twice its weight in flour, mix together by hand until it's sort of breadcrumb-like. If it's stodgy add some flour, if it's too dry add a little butter. Then add sugar (I use brown soft sugar as it tastes better), about the same weight as the butter, and continue to mix together by hand. Should be a dryish, crumbly mix once you're done. Then just sprinkle over the fruit. Hard to give quantities as it depends on how big your dish is. You can either use a wide, shallow dish or a deeper smaller one depending on how thick you like the topping to be.
Options: you can add a little cinnamon if you like to the mix. If you like sweet crumble you can sprinkle a little sugar over the fruit before covering with crumble, but I like it relatively sharp so the sweet custard gives contrast - can be too sickly if you're not careful.
Pop in the oven at about 180º until browned and looks done.
Take butter and about twice its weight in flour, mix together by hand until it's sort of breadcrumb-like. If it's stodgy add some flour, if it's too dry add a little butter. Then add sugar (I use brown soft sugar as it tastes better), about the same weight as the butter, and continue to mix together by hand. Should be a dryish, crumbly mix once you're done. Then just sprinkle over the fruit. Hard to give quantities as it depends on how big your dish is. You can either use a wide, shallow dish or a deeper smaller one depending on how thick you like the topping to be.
Options: you can add a little cinnamon if you like to the mix. If you like sweet crumble you can sprinkle a little sugar over the fruit before covering with crumble, but I like it relatively sharp so the sweet custard gives contrast - can be too sickly if you're not careful.
Pop in the oven at about 180º until browned and looks done.
As above, but:
- Go thick - it's why the supermarket ones are so pants. Try about 3", slightly less then half fruit. The crumble is then graded from soft, fruit-soaked to crunchy.
- Go slightly on the stodgy side for the crumble. A few lumps about 5mm across turn into those lovely crunchy rocks
- Try adding half a dozen or so of hedgrow fruits like blackberries. Mulberries are superb.
- Make lots and freeze it.
Two other things to add:
1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
Dear working class,
It's down to personal preference.
Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
tog said:
Two other things to add:
1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
I am firmly of the knowing what I say camp of oaty followers 1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
It's down to personal preference.Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
jet_noise said:
Dear working class,
It's down to personal preference.
Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
Shirley adding oats makes it very filling?tog said:
Two other things to add:
1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
I am firmly of the knowing what I say camp of oaty followers 1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
It's down to personal preference.Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
tog said:
Bramleys - peeled and sliced into quarters, put in dish.
Take butter and about twice its weight in flour, mix together by hand until it's sort of breadcrumb-like. If it's stodgy add some flour, if it's too dry add a little butter. Then add sugar (I use brown soft sugar as it tastes better), about the same weight as the butter, and continue to mix together by hand. Should be a dryish, crumbly mix once you're done. Then just sprinkle over the fruit. Hard to give quantities as it depends on how big your dish is. You can either use a wide, shallow dish or a deeper smaller one depending on how thick you like the topping to be.
Options: you can add a little cinnamon if you like to the mix. If you like sweet crumble you can sprinkle a little sugar over the fruit before covering with crumble, but I like it relatively sharp so the sweet custard gives contrast - can be too sickly if you're not careful.
Pop in the oven at about 180º until browned and looks done.
Made two of these today, perfect!Take butter and about twice its weight in flour, mix together by hand until it's sort of breadcrumb-like. If it's stodgy add some flour, if it's too dry add a little butter. Then add sugar (I use brown soft sugar as it tastes better), about the same weight as the butter, and continue to mix together by hand. Should be a dryish, crumbly mix once you're done. Then just sprinkle over the fruit. Hard to give quantities as it depends on how big your dish is. You can either use a wide, shallow dish or a deeper smaller one depending on how thick you like the topping to be.
Options: you can add a little cinnamon if you like to the mix. If you like sweet crumble you can sprinkle a little sugar over the fruit before covering with crumble, but I like it relatively sharp so the sweet custard gives contrast - can be too sickly if you're not careful.
Pop in the oven at about 180º until browned and looks done.
Edited by Nicholas Blair on Saturday 10th October 19:57
working class said:
jet_noise said:
Dear working class,
It's down to personal preference.
Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
Shirley adding oats makes it very filling?tog said:
Two other things to add:
1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
I am firmly of the knowing what I say camp of oaty followers 1. Some people will tell you to put oats in the crumble. Ignore them, they know not what they say.
2. Do you know that really dark molasses sugar, the stuff that always seems to go hard in the pack as it ages? If you break off some small chunks of that, and add it to the mix once it's finished, you get little gooey molasses explosions in the crumble when it's done :
It's down to personal preference.Also I'm a bigger fan of blackberry and apple than plain apple. Especially if you've picked them yourself - free grub always tastes better,
regards,
Jet
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