Apple Crumble

love! apple or rhubarb crumble...yummy with sour cream/ceme fresh/ice cream/custard/fresh cream mmmmmmmm.............. (not all at once of course)

Now - shall I pre-cook the rhubarb?

Perhaps soften in the microwave.
I can only offer custard or ice cream

www.bbcgoodfood.com/recipes/778642/apple-and-blackberry-crumble
Raymond Blanc no less suggests pre cooking the crumble and adding on top of cooked apples then heating.
Came from DD, we’ve done this a few times and it’s great for making in advance and assembling before final cooking. Do double the crumble topping though.?

I usually make a lot of crumble topping and freeze some.
Unfortunately, there is none in the freezer at the moment.

Wow!
your you're

I'd do almost anything for a huge bowl of rhubarb crumble with hopefully some custard or cream. ??

Bikergran
Yes, all of those toppings. I'm famished.

I use Bramleys and have never pre-cooked them. Cut into smallish chunks (equivalent to approx three-quarter inch cubes) and add a couple of tablespoons of caster sugar and a little water. I use demerara sugar in the crumble topping and cook it quite slowly (160° fan) for about 50 mins for largish one (to feed 8). Apples are always perfectly cooked and the top is lovely and crunchy. It's always very popular, never had any complaints! A handful of blackberries in with the apples is nice if you have some.

It was lovely, Gabriella!

I haven't made anything with rhubarb for years but this was tender and delicious because it had been forced on under a bucket

The cure for mushy apples in crumbles or pies is to mix a sprinkle of dry semolina in with them. Then, even if they are 'stewed', the filling still has a firm but not too firm texture.

Yeah ok Jalima1108 rub it in
My mouth has been watering just thinking about homemade crumble, especially rhubarb crumble. It just happens to be my favourite. ??
Ah well...at least some people enjoyed it. ??

??

DH made the custard, however it was not Crème Anglaise (just Bird's)

You are welcome to some rhubarb and I have crumble mix in the freezer now!

I've just discovered several bags of last year's rhubarb in the freezer so I've made a rhubarb crumble, but I think the next one will be from this year's crop. The old frozen stuff can go in the compost. I guess that makes me self-sufficient for rhubarb! (ditto gooseberries).

That's very generous of you Jalima1108 as new rhubarb is very expensive and precious.
My preference is for Birds custard and I buy it in the pack of 3 why h you make with boiling water. Less faff and nicer taste than creme angle is which is thinner IMO. I have plebian tastes and like old style food, not dobs of jus on slates.
A friend cracked her ankle and couldn't stand at her job for a few weeks and I stood in for her.
I had to do a one day food hygiene course first, which was interesting.
It was an Abbeyfield home for able residents and they too loved crumbles. I used to add a small amount some pouring cream to the Birds custard to enrich it.
Very more-ish.

Having this thread in mind, ( and no free time) I bought a M&S apple tart, which we had with thick cream tonight.
De-licious! ?

* why h which

I'm off, before I go mad with this talk of puddings...
Urmstongran told me off for thinking of buying a Krispy Kreme donut as it's Lent.
I can't cope any more ???

? angle is anglais

Yes, stop torturing yourself Gabrielle ?
I do admire your resolve mind you.

Yes GG54 I’m reading this, so I’m monitoring you lady ha!
?

We finished it off this evening.
All gone
Sorry

But the rhubarb is growing nicely under its bucket so I'll make you all another one some time

Gabriella can make the custard with added cream.
Extra thick cream on top of all that, please lemongrove
I can feel the calories going on to my hips

One of the few puds DGC like, either apple or apple and blackcurrant. I always partially cook the apples first. Never thought of microwaving - good idea. I use demerara for a nice crunchy topping too. Lovely hot with vanilla ice cream.

When I make custard, I use a stick blender once it's thickened. For some reason (maybe air?) it's much creamier. Anyone else tried that?

BTW, I don't use the blender because the custard is lumpy !!

...just tip-toeing in to see if any more mouth watering puds are being made...?...???