Crumble

Crumble

By
From
French Lessons
Makes
500 g
Prep
10 mins
Cooking time
15 mins
Photographer
Steve Brown

Who can resist a cinnamon-spiked apple or orange-scented rhubarb crumble, served piping hot from the oven with a good slosh of cream? Crumbles are deservedly one of the most popular homemade desserts.

The dough is made from the same ingredients as sweet shortcrust pastry – flour, butter and sugar – which is rubbed together to form large crumbs. Unlike other pastries, crumbles don’t need to rest and can be used straight away, scattered over the top of par-cooked fruits or fruit compotes and baked in the oven to form a crisp, golden topping. I also like to scatter crumble mix out onto a baking tray and cook it on its own to serve with ice cream or stewed fruit.

Ingredients

Quantity Ingredient
250g plain flour
1/2 teaspoon salt
125g butter, chilled and diced small
125g soft brown sugar

Method

  1. Preheat your oven to 200°C. Line a baking tray with baking paper.
  2. Sift the flour and salt into a large mixing bowl. Add the diced butter and use your fingers to rub it into the consistency of coarse sand. Add the brown sugar and quickly rub it in with your fingers until it is roughly incorporated – don’t overwork or the butter will melt.
  3. Scatter the crumble mixture over your prepared baking tray and bake for 15 minutes, turning every now and then so it cooks evenly to crunchy golden crumble.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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