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Apple Crumble

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jennyjoan | 14:19 Fri 18th Sep 2020 | Food & Drink
26 Answers
Recipe and method to make in processor tia

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Personally I wouldn’t bother with a food processor to make the crumble. By the time youve assembled the machine, whizzed the butter and flour in it, then washed and dried it, you could have rubbed it better by hand.
Sorry, I don’t use a recipe, I just throw some butter and flour in a bowl, rub it together then add some sugar.
I bulk make apple sauce and freeze it in take away type plastic boxes so use one of them for the apple part.
Sorry jj, not much help really.
100g plain flour
50g butter
75g sugar
So says bbc food food
I make it a lot but always do by hand. I think the butter or marg might clog it up but if it does work I'd try it because it's so messy by hand. I use flour and oats, some ground nuts, add butter/marg and mix by hand until it is more like powder. Then add brown sugar.
I add oats and use less flour. Also brown sugar and spreadable butter. For vegan granddaughter I use coconut oil instead of butter. Never a food processor.
I don't even measure...do it by eye and feel.
Oh...and I use 1/2-2/3 porridge oats + some cinnamon
Haha...I use brown sugar also!
Apple crumble is good but always tastes better to me with a load of free wild blackberries added and a bit of honey and grated ginger. Yummy- hot or left to go cold
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Was trying to avoid sticky mixture on hands last time i made it
I will try cinnamon too next time. Thanks.
That's half the fun jj ;)
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pasta it frustrates me lol
Butter needs to be really cold, a whizzer will make it more gloopy than your hands I'd have thought. If your hands are making it gloopy, try to get the butter colder and fiddle with it less when 'crumbling'!
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Pug , ,,could i use froze pieces of butter
Crumbling the flour and butter together by hand is the only reason I make it. Very relaxing, somehow. I don’t want to eat it.
It gets very messy though when you realise you need more oats or flour or butter, but I should prepare better and have spare stuff in a bowl ready rather than reaching for the packet with butter and flour hands.
" could i use froze pieces of butter "

Worth a try if you have warm hands and a warm heart like me :)
I have a kitchen tool for cutting fat into flour for pastry or crumble making. Its very old - don't know if they're still around.
It's about five or six semi circular metal wires attached to a handle. I liked it in my pastry making days. It broke up the butter enough to make it better to finish by hand.

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Does it matter whether butter is spreadble or hard
Hard straight from the fridge butter, cut into cubes 3ozs.
Plain Flour 6ozs
Whizz in blender, turn out into bowl and add 3oz brown sugar, cinnamon to taste and a pinch of salt. Use this topping for any fruit.
Rosie, it’s called a pastry blender and they still make them, your description took me back so I had a google
and that’s what came up :)

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