French crumble!

I have never made custard, wouldn’t know where to start, have only seen it on other people’s plates.

I use my ancient food processor for mixing crumble. We like the topping better than the fruit in our house, so I make extra when DS comes to eat.

We've been eating croissants, baguettes and all manner of French cuisine for years, I'm pleased something of ours has found it's way to France, long may they enjoy fruit crumble.

Since having colon cancer DH is allergic to “chantilly” , which unless forewarned they squirt on everything here too.

NotSpaghetti

You could try melting the butter and forking it into the flour and sugar.

I've done this when making a crumble in a hurry.
I'm sure some people will notice but it works for me.
#nexttime

I easily grate frozen butter, stir in the sugar and flour.

I don't understand why you think custard is bright yellow and gloopy.
Mine isn't.
Eggs, cream, honey or golden castor sugar and vanilla (pods or essence).

I think crème anglaise is just the same?

I cook it slowly on a low heat. Used to always make it (like my parents did) in a double boiler though.

"English" custard doesn't have to be gloopy. Just make it thinner.

I don’t like English custard, the bright yellow gloopy stuff, but do like crème anglaise. Paler, more runny and preferably cold.

www.theguardian.com/uk/2005/sep/04/france.foodanddrink?CMP=share_btn_url

Yes, le crumble has been on the menu in France for over 20 years.

NotSpaghetti

Do the French serve them with crème anglaise?

We often see crumble on the menu even here in a very rural area of France. It is generally served with chantilly aka squirty cream. French people love chantilly and put mountains of the stuff on desserts. I don't like it at all.

You could try melting the butter and forking it into the flour and sugar.

I've done this when making a crumble in a hurry.
I'm sure some people will notice but it works for me.
#nexttime

NotSpaghetti

Do the French serve them with crème anglaise?

I don’t know, but it’s certainly available in supermarkets.
Twice now I’ve either taken, or made once at a BiL’s huge place in France, a monster crumble*, enough for at least 15. The children always want custard, so on the last very recent occasion I did take 8 pots of Ambrosia Devon custard, since I had it in the cupboard anyway.

*1 kg of flour, 500g each of butter and sugar! Must say that when away I really miss my trusty old Kenwood Chef for all the rubbing in.

Do the French serve them with crème anglaise?