Why is my crumble not crumbly enough?
Asked by
janbb (
62859
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March 28th, 2011
(I am posting this in General to avoid the obvious double entendres.) I had been making an English fruit crumble for years with good effect. Unfortunately, I lost my recipe and the new one I use always comes out too soft and melty buttery. I am looking for a recipe with just flour, butter and sugar but must be doing something wrong. Any English Jelly bakers here who can help me?
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7 Answers
Sounds to me like over mixing. Try cubing cold butter, and mixing only to crumble consistency.
yes – I thought that too and then put the crumble mixture in the fridge for a bit. Do you think crumbling by hand vs. in a food processor would make a difference? Didn’t use to.
@janbb It can make a big difference. If you decide to use the processor, hold yourself back and just pulse it 3–5 times (quick)...Otherwise use a pastry cutter or your fingers to mix.
I trust you are using real butter instead of some sort of substitute.
Are you cutting the butter in so that you get little pea sized lumps of flour/butter (as opposed to mixing it to a homogeneous mixture).
P.S. just saw your food processor comment. My guess is that the food processor is over mixing.
Real butter and leaving it quite crumbly but maybe not enough. What proportions do you use of flour/butter/sugar?
Sorry, I’d have to break out the book. It’s been awhile since I’ve made a crumble.
Sounds great though. (Too bad I’m trying to regain my youthful figure at the moment…)
From my memory I use 1 cup flour, 1 cup sugar ½ cup butter. I cut it thru with a pastry knife and lay it on top of the fruit. Don’t mix it into the fruit. 375 for 45–50 minutes
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