Making apple crumble

I posted this recently on the puddings forum. I make a flapjack-type topping. Easy and no rubbing in.

2-2-4 proportions: 2oz butter, melted. Stir in 2 oz of sugar (demerara or dark or light brown sugar) and 4 oz of porridge oats (or make up some of the weight with a few seeds). Add a spice if liked. Use to top the stewed fruit and bake - gas mark 4.

Jan 51, I’ve got one of those, belonged to my Nan. Mine has a yellow handle and they’re good for cutting in the butter.

I always melt the butter for crumble. It’s so much easier and less messy. I don’t treat it gently, just melt the butter in the microwave and then add the dry ingredients to the butter. Stir it well and top the fruit. I usually have extra that I keep in the fridge for another time.

It makes a crunchier, less powdery, topping, I think, which I prefer.

Now the weather has changed I shall be making some crumble!

watermeadow

There’s a glut of apples this year and we all love crumbles but my weak old hands will no longer rub butter into flour.
I’ve seen American recipes which melt the butter. Has anyone done this and does it make a proper crumble? Butter is too expensive to waste now so I’m reluctant to try it.
And no oats. Proper crumble has no oats.

No need to actually melt the butter - get it to soft room temperature, put dollops in with the flour, & mix in with a fork. Just be careful not to over-mix as it should incorporate easily. Useful for scones etc too.

Does it stay crumbly or more like pastry texture if you melt the butter?

I melt or use oil

I melt the butter and then stir in sugar, flour, oats (& sometimes ground almonds). Works a treat.

Break up a packet of good quality all butter shortbread into chunks, put them into a freezer bag ( or other strong plastic bag), use a rolling pin and bash to smithereens. Also incredibly satisfying and cathartic

I’ve always used the melted butter way, as did my mum before me, much less faff. But you have to mix in the flour to the melted butter and sugar gently and carefully, till it’s the crumbly texture you want - not beat it around very fast or it becomes gloopy!

I have an old "heart healthy" recipe that calls for melted margarine (non hydrogenated) and it tastes amazing and comes out really crisp.

We use 200g SR flour, 100g butter/baking margarine and 100g sugar. All in a bowl and use dessert spoon to mix it up. If we want crunchy crumble, put the mixture in the oven on gas 4 then stir it every 5 minutes or so then add that to the cooked fruit once the little rocks of crumble are pale golden, then later warm through in the oven or microwave. The crumble stays crunchy this way but if you prefer just top the fruit with it and bake for 20-30 mins.

M&S do a brilliant crumble mix. Just melt butter in the microsave and mix. Simples!

I do it the Raymond Blanc way. Butter, flour & sugar, then bake the crumble mixture on a baking tray for about 15 mins before putting it on top of the fruit. Wonderful crispy topping with none of that soggy layer you can get when you cook the raw crumble on top of the fruit.

I've just bought one of these for cutting the butter into the flour. I had one years ago but must have chucked it out when I moved house.

I grate the butter on the big holes. Then you can rub it together much more gently. I have aching fingers and hands and this works for me.

I suggest a food processor too and adding rolled oats gives crumble a great texture and added fibre. I also add some chopped walnuts too.

My friend makes the yummiest crumble ever by adding a little dessicated coconut to the mix.

You can buy a whizzer from Lidl every so often for about £15 …. Worth every Penny as it mixes everything from crumbles and pastry mix to vegetables and goodness knows what else and is soooo quick.

I only use hard Stork or equivalent, and let my trusty old Kenwood Chef do the work.
I have a lot of DD’s windfalls to use up quickly, so might try the melting method anyway. Might be useful if the Chef ever goes on the blink, as it did once a few years ago. Can’t complain though - it was a wedding present 51 years ago!

I love crumble but always use packets and add oats myself. Sometimes I get brave and try to make my own and always mess it up. No idea why, I make lots of cakes very successfully.
However I have never had a food processor. I have the sam3 hand mixer for the last 40+ years I also have bamix which is very useful for various kitchen projects. But never had a full on mixer/ processor!

Some people are allergic to avenin in oats.
Just a warning if you are catering for a number of people.

valdavi

I do my mum's crumble recipe & then mix in half a handful of oats. Tbh you don't notice that few oats when you eat, but I think it gives a "crumblier" consistency.

Same here.

I do my mum's crumble recipe & then mix in half a handful of oats. Tbh you don't notice that few oats when you eat, but I think it gives a "crumblier" consistency.

Just finished lunch (DD was working nights last night so late lunch) DD gave the crumble 8/10, high praise indeed, and so easy to make.

LtEve, how did your crumble turn out? I’m waiting to hear before trying the grate-cold-butter or melted butter alternatives.