what quantity of each ingredient should you have in a crumble mix?

Answer 1

Raspberry Crumble
For the filling:
1 lb 2 oz (500 g) raspberries
1 tablespoon golden caster sugar

For the crumble topping:
8 oz (225 g) plain flour, sifted
4 oz (110 g) butter, at room temperature, cut into small pieces
3 oz (75 g) light brown soft sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).

First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest.

Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden.

or Apple crumble
Crumble:
300g/10½oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing

Filling:
450g/1lb apples, peeled, cored and cut into 1cm/½in piece
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
2. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
3. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
4. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
5. Serve with thick cream or custard.

or Blackberry and Bramley apple crunchy crumble

For the filling:
1kg/2¼lb Bramley apples, peeled, quartered and cored
30g/1oz butter
110g/4oz caster sugar
1 lemon, finely grated zest only
255g/9oz blackberries
For the topping:
110g/4oz plain white flour, sifted
110g/4oz plain wholemeal flour
170g/6oz unsalted butter
55g/2oz flaked almonds, roughly crushed
80g/3oz demerara sugar

Method
1. Preheat the oven to 200C/400F/Gas 6 and grease a 1.5 litre/2½ pint ovenproof dish with a little butter.
2. Make the filling: cut each apple quarter into 3 wedges. Melt the butter in a large saucepan and add the apples, caster sugar and lemon zest. Cook over a medium heat for about 10 minutes until the apples begin to soften. Stir in the blackberries and then tip the mixture into the buttered dish.
3. Make the topping: combine the flours in a large bowl, then rub the butter into the flours until the mixture resembles coarse breadcrumbs. Stir in the almonds and sugar, then scatter over the filling.
4. Place in the oven for 20-25 minutes, until golden and crunchy. Serve hot with plenty of custard.

Answer 2

the best is...per 2 persons...
100g plain flour
50g porridge oats
80g unsalted butter
80g castor sugar
40g light soft brown sugar

rub the butter into the flour and oats until it looks like bread crumbs
add in the sugars and mix round with a butter knife, this keeps it in crumbs
cover you cooked ,cooled fruit,scatter some more brown sugar on top of the crumble
bake in quite a hot oven about 180 degrees centigrade until crisp
you can add some cinnamon or mixed spice to the crumble mix for a change

Answer 3

depending on how many you are cooking for, get the bowl you are going to bake in decide on the amount of fruit you are putting in then imagine the amount of crumble you are going to put on top. there is no need to measure just judge the amount that goes on top eg., three mugs for a thick crumble two for a medium and half of a pack "4oz" or 6oz of butter cold depending again on the amount of flour used you can always put more butter if your crumble is not crumbly enough always shake bowl sideways to get lumps to the top, broken down with cold fingers rub mixture between fingers a pinch of salt and depending on taste 4 to 8 tablespoons of either brown or white sugar, you can taste to check the amount of sugar for taste sprinkl evenly on top and bake until golden brown and slightly hard on top

from an expert on making crumbles

Answer 4

I suppose it depends on your personal taste? I love the crumble bit on the top and most recipes don't have enough for me so I usually double up on it:0))
So my answer would be 1/3 fruit and 2/3rds crumble;0)

Answer 5

Crumble:
300g/10½oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing


:-)

Answer 6

Use the same amounts of fat to flour, mix together and lay onto the fruit, then sprinkle with Brown sugar!

Answer 7

You can really do it to your own taste....a lot of cooking is like chemistry and needs to be very precise, but not this. If you like it chunkier with more Cinnamon then.......well, you get the idea. The most important part is cutting in the COLD butter, that will give you a great consistency. I like to crush walnuts to put in mine. Happy Cooking....

Answer 8

1 cup brown sugar
1 cup all-purpose flour
1/4 cup cold butter

Mix well with fingers until it resembles pea size texture.

1/2 cup of Quick Oats may be added if you are using apples. We use this recipe in our bakery.

ENJOY!

Answer 9

Basic quantities you can multiply:
- 200g/7oz flour
- 100g/3.5oz butter
- 60 to 75g/2-2.5oz brown sugar

CUT butter into flour to keep it light, add sugar. You can also add 1tsp spice such as cinammon or ginger depending on the fruit.

Answer 10

1 lb. Flour (any)
1 lb. Butter
1 lb. Sugar
1 cup demerara sugar