Tag Archive for 'crumble'

Apple Crumble

Over a decade ago, my English mother-in-law shared her basic and delicious apple crumble recipe with me. It is one of my favorite desserts of all times and I have made it countless times over the years. Mostly with apples, sometimes rhubarb or berries. I tweaked the recipe in various directions, my favorite change being the addition of almonds and extra oats, but mostly I tried to figure out how to get that crumb texture just right every time. I also ventured into the world of vegan, gluten and sugar free crumbles, which were still good, but perhaps a little too wholesome. There is no doubt that butter is a crucial ingredient in crumble and without it, it’s just not the same. A little goes a long way however, so don’t worry.

The best part of making crumble is how quick it’s done and how satisfying it is in the end. I have to admit, I much prefer making a crumble than let’s say apple pie. Pie crusts are not my friend, they take too long and are not fool proof. This crumble recipe on the other hand is so easy, you can give it to your kids and put them in charge. No worries.

My favorite apples to use here are Fuji apples. They taste great, keep their shape and still soften nicely. If you can’t get Fujis, ask your greengrocer for a good baking apple. Sometimes I add some cranberries, to make it a bit more interesting. As you can see not everyone in my family agrees with me…

Sorry, this recipe requires a scale, but this is how I inherited it from my mother-in-law. Go out and buy one as even in the U.S., metric recipes are becoming much more popular. You can’t beat the accuracy.

 

 

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Savory Pumpkin Crumble

It feels like a small eternity since my last post, and the person who threw away this recipe is partly to blame. I was so upset for having lost it and close to giving up my search, when I found it in the trash can of the bathroom. Who knows how it got there and what exactly made me look in there, but I am so relieved for having found it.

I made this crumble last week and while eating it, I said to my family that this is the recipe I want to be famous for. I had searched google forever to find a good savory pumpkin crumble recipe, but found mostly desserts and a few savory recipes that I didn’t really fancy. So I came up with this and I was so surprised and excited at the result that I made the above-mentioned, self-glorifying remark. You see, it doesn’t always work this way. I spend many hours in the kitchen experimenting, with frequent mediocre results. I usually keep trying until I am satisfied, but it takes a lot of time, patience, good will from the family and money. So when I get something right straight away (actually it was the second try in this case) I am thrilled.

Crumble until recently has meant dessert for me, usually with apples, rhubarb, berries or a combination of all. My mother-in-law taught me the basics years ago, which is flour, oats, brown sugar and butter. Simple, yet delicious. Since I am a nut-lover, I have alwyas added chopped almonds to this and experimented with walnuts, pine nuts, dairy- and sugar free versions, but the traditional version is still the best.

Last year, I have learned something invaluable from 101 Cookbooks. If you melt the butter before adding it to the dry ingredients, mix it all up and then put the mixture in the freezer for 30 minutes, you get the crunchiest crumble topping. This method also allows for less butter with the same fabulous effect. So now instead of using one stick butter (113g) I use only 2/3 of it. I am so happy with this new technique, I might never go back to the dairy-free option.

So go ahead and try this. I would love to hear what you thought of the crumble. Don’t be shy…

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