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19 replies
restinggenius · 24/01/2014 21:17
My crumble topping is always too fine. There are never any satisfying lumpy/ crunchy/ chewy bits, just a fine dusty dust.
What am I doing wrong?
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PollyCazaletWannabe · 24/01/2014 21:21
You need to stop rubbing the fat into the flour so efficiently! Leaving lumps in it is what makes those lovely crunchy bits. I also recently read that crumbled ginger nuts make a lovely addition.
celtiethree · 24/01/2014 21:23
Add some oars and crushed hazelnuts - yum
Artandco · 24/01/2014 21:24
I add nuts and oats also
restinggenius · 24/01/2014 21:30
Great.
Thank you.
I'll add crunch and not rub so hard on Sunday, see if it's any better.
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Selks · 24/01/2014 21:34
After I've rubbed the butter in to the flour and sugar I sprinkle a tiny bit of water over and squidge the mixture into some rough lumps as well as finer stuff. Works really well.
Anja1Cam · 24/01/2014 21:36
I add oats too, and recently started adding a bit of water (Like a tb or so, add in small amounts) to make it more sticky without adding more butter or sugar/honey, so I now end up with a more clumpy mix to start with that bakes nice and crunchy. We like it that way.
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restinggenius · 24/01/2014 22:36
Ooh Selks that sounds like a great idea - thank you.
And Anja, honey? Instead of sugar? Another new one to try.
Thank you.
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ThereIsNoEleventeen · 26/01/2014 12:52
I also use molasses sugar (partly in a bid to cut down on refined sugar) or dark brown sugar, it doesn't mix down really smooth either and you get more of those crunchy bit that PollyCazaletWannabe mentioned.
I also like mine made with a bit of wholemeal flour added but I guess that could be an acquired taste.
Furball · 26/01/2014 17:21
I use
6 oz SR flour
3oz Butter
3oz Granulated sugar
1oz of Dark brown sugar
Tis always lovely
Sthlonmum · 26/01/2014 17:26
You can always try Aunt Bessie's. I always made my own but found this excellent and a really quick way to produce a tasty crumble, even midweek. I know it's cheating but- hey, life's quite short!
Kbear · 26/01/2014 17:28
my crumble just exploded - do you want to me to cry?
Chewbecca · 26/01/2014 17:53
My secret is to use melted butter, no rubbing in, just stir in thoroughly. In fact, i often prepare the topping in the dish of my scales so minimal washing up too.
It comes out super crunchy!
6oz plain flour,3oz melted butter,2-3oz caster sugar
(Or I just do 1/2 as much butter and sugar as I have weighed out flour)
Prepare fruit according to type.
Sift flour into a bowl, add sugar and pour in melted butter. Toss together until mixed.
Add to prepared fruit, bake for about 40mins.
dontcallmemam · 26/01/2014 20:33
Use half flour, quarter jumbo oats, quarter ground almonds. It's fab.
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Snowdown · 26/01/2014 22:23
Same as Furball and it turns out short, crumbly, buttery and delicious. I've tried adding oats but it goes a bit soggy like flapjacks.
BlueSkySunnyDay · 26/01/2014 22:25
I add crushed up bits of shortbread and pecan nuts, sometimes I use demerera instead of white sugar.
RhinestoneCowgirl · 26/01/2014 22:30
I always make crumble with wholemeal flour, butter and dark brown sugar, handful of oats and some cinnamon. Usually: 120g flour, 60g butter, 60g sugar.
lolalotta · 15/10/2018 15:06
Following
marmitedoughnut · 15/10/2018 15:53
I always put extra dots of butter on the topping once it's been put over the fruit.
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PoesyCherish · 15/10/2018 22:52
We just made a crumble this evening and the topping came out gorgeous!
We used 150 g butter left out of the fridge for a few hours. Add 200 g plain flour. Mixed together using an electric whisk but not too much, there were still a few clumps left in it. Then stirred through 100 g oats and 200 g demerera sugar.
It came out beautifully crunchy :)
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