Classic Crumble Mix

caramel apple crumble

 

Classic Crumble Mix

200g flour

100g butter 82% cold and cubed (I once made with Transylvanian “untura” but that is a different story)

100g sugar

How To

Crumble is child’s play – literally – small fingers learning to rub cold butter, flour and sugar together until an edible sand is created is one of the first lessons of cooking…well at least where I am from.

If you want to be a traditionalist or like getting your hands dirty or just don’t own a load of gizmos then gently rub the ingredients together (I sometimes use a knife to start the process and to keep things cool) until you have sandy crumbs. If you own a food mixer then do this with the “K “ beater attachment (this is how I usually make it) or (a new discovery) blend in a food processor on pulse setting taking care not to over blend and create a cookie dough. The crumble mix freezes brilliantly and its worth making extra to always have something to throw over fruit and create an instant dessert with.

Its also a fabulous cheesecake base.  For a 23c, springform tin take 150-175g of mix and add one egg yolk.  This sticks it together. Press into the base of your tin and bake for 8-10 minutes until just cooked. Leave to cool and it will crisp up ready to receive the cheesecake mix – either a baked/egg mixture or no bake one.

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