How to make the perfect crumble

If you’re using hard fruit, such as apples, pears or quince, either cut the fruit into small pieces, or cook it before it goes into the dish.
Remember to peel and remove any blemishes from harder fruits.
If you’re using soft fruit like berries, peaches or plums, it’s a good idea to cook it with some cornflour before it goes into the oven, to help thicken the juices.
Rub the ingredients for the topping togther until the mixture resembles breadcrumbs, don’t worry about any lumps, that will just give the topping a nice texture.
If you prefer a crunchier topping, cook the crumble seperate from the fruit.

Recipes:

Rhubarb & ginger crumble
Autumn crunchy crumble

Recent Posts