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Aple crumble

#Post
1

I dont have rolled oats so how would scrunched up weetbix go for the topping instead of.

blans - 2017-09-29 19:17:00
2

blans, I have never used Weet-bix in a crumble topping but as an alternative you might like to try my elderly Mum's very popular topping for Apple Crumble - even the usually no-dessert members of the family line up for this one.....

NANA’S CRUMBLE TOPPING
85g butter
55g sugar
vanilla essence
1 cup flour
½ tsp baking powder

Cream the butter and sugar, then beat in the vanilla essence. Add the flour and baking powder and mix to form a crumbly mixture.

The baking powder is added to simply lighten the mixture, not to make it cake-like or 'sure-to-rise'!

Hope that helps. :-))

245sam - 2017-09-29 19:30:00
3

[I will be using 6 or 8 apples, will this be enough or maybe double it....

NANA’S CRUMBLE TOPPING
85g butter
55g sugar
vanilla essence
1 cup flour
½ tsp baking powder

Cream the butter and sugar, then beat in the vanilla essence. Add the flour and baking powder and mix to form a crumbly mixture.

The baking powder is added to simply lighten the mixture, not to make it cake-like or 'sure-to-rise'!

Hope that helps. :-))[/quote]

blans - 2017-09-29 19:53:00
4

blans, it really depends on the size of your dish, the depth of crumble topping you prefer and how many people you are serving. I would probably double the topping quantities and if you have any leftover, the uncooked crumble topping mixture could be frozen for next time. Hope you and yours enjoy it. :-))

245sam - 2017-09-29 20:07:00
5

Does anyone have a bulk crumble recipe? I used to have one years ago but seem to have lost it. It had rolled oats in it and you made quite a big quantity and put in a bag in the freezer. You then took out a cup at a time (to put over the fruit) when you wanted to make a crumble. I would love to make it again.

Edited by keeley4 at 2:10 pm, Sat 7 Oct

keeley4 - 2017-10-07 14:10:00
6

keeley4, I don't have a bulk recipe as such however I simply multiply the quantities in the following recipe by however many times I need to, to get the quantity I want to have on hand in the freezer.....

½ cup each of plain flour and rolled oats
¼ cup sugar of choice - I prefer raw but brown or white are ok too
50g cold butter, cubed

I mix the above in the food processor, then store the bulk quantity in an icecream container in the freezer.

Hope that helps. :-))

245sam - 2017-10-07 16:44:00
7

The member deleted this message.

magin - 2017-10-07 17:21:00
8
245sam wrote:

blans, I have never used Weet-bix in a crumble topping but as an alternative you might like to try my elderly Mum's very popular topping for Apple Crumble - even the usually no-dessert members of the family line up for this one.....

NANA’S CRUMBLE TOPPING
85g butter
55g sugar
vanilla essence
1 cup flour
½ tsp baking powder

Cream the butter and sugar, then beat in the vanilla essence. Add the flour and baking powder and mix to form a crumbly mixture.

The baking powder is added to simply lighten the mixture, not to make it cake-like or 'sure-to-rise'!

Hope that helps. :-))

I made this tonight and it was wonderful. Lovely crisp crumble. This will be my go to recipe for crumble from now on.

sue62 - 2017-10-08 20:27:00
9
sue62 wrote:

I made this tonight and it was wonderful. Lovely crisp crumble. This will be my go to recipe for crumble from now on.

just made this tonight best ever from now on this is how i will make crumble

bobcat_6 - 2017-10-28 22:51:00
10

bump

bev00 - 2018-10-28 23:25:00
11

I don't use rolled roast in my mix, which is the same recipe as used in many hospital kitchens, and makes a lovely crisp-but-soft crumble, that can be made in bulk and stored in the freezer, should you wish to.

As it's in set amounts, you can make any quantity you wish....

Fruit Crumble Topping (rather like a light short pastry, but nicer...)
I call it the 2 - 4 - 6 mix, as that's the ratio of ingredients:

200 gm butter, 400 grams sugar, 600 gms flour....
or 2 cups butter, 4 cups sugar, 6 cups flour.....

Combine the flour and sugar, then rub the butter into the other 2 ingredients until the topping is like breadcrumbs (this can be done by light pulses in a whizz). Sprinkle over hot fruit in casserole dish, or roasting dish, bake until set and lightly golden. Serve with custard, or icecream, and lightly whipped cream with a little vanilla and icing sugar added, if you're up for it....

It's great to have a bag of prepared mix in the freezer, get it out for an emergency pudding if unexpected guests arrive, lightly cook/heat your fruit, sprinkle the topping on, and away you go!

This mix will give enough for a roasting dish for a group, or make a smaller one for tonight, and freeze the rest (I use within 2 months)
400 gm butter, 800 gm sugar, 1.2 kg flour.

Real comfort food!
You can add nuts, oats or whatever, but it's fine as it is.....

Edited by autumnwinds at 12:06 am, Mon 29 Oct

autumnwinds - 2018-10-29 00:05:00
12

180g flour
180g brown sugar
90g butter
Whizz to fine crumb in food processor.
Pat down firmly on top of fruit.
In other words half as much butter as the other two ingredients.
One of the better desserts f rom boarding school days.

kclu - 2018-10-29 17:26:00
13

This message was deleted.

kindajojo - 2018-11-02 12:20:00
14

bump

bev00 - 2019-11-02 00:59:00
15

Apple Crisp

Four large cooking apples peeled and diced
3/4 cup cold water
1/4 teasp cinnamon
1/2 cup sugar
3/4 cup flour
50gr butter

Preheat oven 190dC
Place apples in casserole dish, pour over cold water and sprinkle with cinnamon
Rub together sugar flour and butter until crumbly, place on top of apple.
Bake for 40 minutes. Serve hot or cold.
Serves 4-6

rainrain1 - 2019-11-02 07:36:00
16

Flaked rice topping for fruit
3/4 cup flour
1/2 cup coconut
1 cup flaked rice
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3oz melted butter
1 tsp golden syrup
melt butter and golden syrup, mix in other ingredients, put on top of fruit cook 350* 30 minutes.

articferrit - 2019-11-02 14:24:00
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