Crumble

Always use food processor, it's always on the worktop along with the Kenwood. I make large amounts of crumble mixture and then freeze it. I make it with one third granulated sugar and two thirds demerara.

Like many others on here I use my food processor generally for rubbing in, but only for large amounts of mixture or if I can then use it for other steps required in the recipe, such as quiches. However for smaller amounts I now use a fine grater, a small flat one to grate the fat instead. Obviously the fat needs to come straight from the fridge, so butter, lard or block margarine or it will all stick to the grater. Dip the fat in the flour every couple of grates. Then just simply separate the grated bits gently in the flour and continue with the next step.

Wish I had lots of rhubarb. Mine’s pathetic, thin and weedy. I mix it with apples and have rhubarb and apple tarts because I have to, not enough to stand alone.

I hate getting butter in my fingernails too and use a pastry blender to rub fat into flour. Having said that, I’ll definitely try the melted butter method. Never thought of doing that!

I always do a flapjack top for my crumbles. Melt the butter in a saucepan, add honey then add oats or muesli put on pre cooked fruit and top with some toasted almonds. I never measure anything for this kind of cooking.

Daisymae

Can't imagine getting the processor out for a crumble. I like the sound of the microwave method though!

Years ago when I bought my first food processor, a friend gave me some very good advice. She said not to tuck it away in a cupboard otherwise I would never use it! So, it is on the worktop with a quilted cover over it. It is used a lot.

It doesn’t have to be just for a sweet dish.

www.everyonecancook.com/recipes/sweet-and-sour-rhubarb-sauce

Can't imagine getting the processor out for a crumble. I like the sound of the microwave method though!

ExD I know you say you don't like making pastry but rhubarb merguine pie is delicious. You could buy ready made pastry. Cook and thicken rhubarb as for lemon filling . Cooks same time and temperature.

I make crumble mix and pastry in my food processor.

For the hate-rubbing-in contingent, this is what I do: half a packet of ready made crumble mix (some of then have less sugar than others so worth checking), about the same or a bit more of porridge oats, about the same or a bit less of chopped mixed nuts. Always gets good comments.

Thanks for the two recipes?I shall be trying them out shortly.????

I never use the rub in method for anything. I just put the ingredients into the food processor and give it a whizz. Easy peasy.

Not exactly a crumble, but I adapt this peach cobbler recipe for any fruit and there is no rubbing in. For rhubarb or apple I stew the fruit first, adding to the pan in step 3.
I have used this for apple, rhubarb, peaches, frozen mixed summer fruits, raspberries and bananas (not all at once!).
The topping is a sticky, crunchy consistency.
www.myrecipes.com/recipe/easy-peach-cobbler

Thanks Manhatten, I've just looked at the recipe and it's brilliant! I don't like rubbing in either ?. I always chop some walnuts up in my crumble topping too!
I'm off to pick rhubarb now. ?

Rhubarb and ginger jam is lovely too. You can find the recipe and lots of others on the farmersgirl blog. Earlier in the year I made a rhubarb and ginger steamed sponge pudding from a recipe in Woman’s Weekly ( it was cold outside). It was really delicious.

Rhubarb and beetroot chutney is lovely.

4oz each of flour, sugar, butter and oats is my goto crumble. Melt the butter plonk everything else in. stir. Tip onto the fruit. Bake.

Everyone likes it.

I just use the regular recipe and put it in the food processor. I too loathe the feel of squelchy butter between my fingers. I use mostly oats, but also add nuts and seeds to the mix. I freeze it and use it as required. I don’t like the texture I’d crumble soaking up the fruit juices so cook it separately.

Wouldn’t you just use the same amounts as for ordinary crumble, but melt the butter and just mix it all up? After all, it’s going to melt in the oven anyway!

I think I’ll try that way next time, not that I hate rubbing in, since I get my trusty old Kenwood Chef to do it!

Not Mary Berry's but this apple crumble recipe, from the splendidly named picklebums, uses the melted butter method and oats:

picklebums.com/apple-crumble/