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When we started this site on crumble recipes it looked like an
easy task. After all with most crumbles requiring only four or five ingredients
what could be complicated?
In excess of forty crumbles later we realised that there were a whole pile of
variations in both the ingredients and cooking methods.
This page attempts to address any frequently asked questions and give the
reason for our answer. |
QUESTION - Which sugar is best for a crumble?
ANSWER - Sugar is used twice in most crumble recipes, first to sweeten the fruit
and then to add to the crumble mix. We found no difference whatever sugar was used to
sweeten the fruit. However, we found that normal white sugar produced larger crumbs
compared to caster (superfine) sugar. Normal white and brown sugar produced the same
results. On balance we preferred the normal sugar, the texture of the crumble was
tastier and it looked better.
QUESTION - Is butter or cooking margarine best for a crumble?
ANSWER - This is purely a matter of personal taste. After cooking 42 crumbles for
this site we believe that cooking margarine produces a crumblier and tastier crumble
topping.
QUESTION - Which type of flour is best for a crumble?
ANSWER - There is no detectable difference between a crumble that uses
self-raising, plain or wholemeal flour. We suggest using self-raising flour because that
is the most commonly available flour in most people's store cupboard.
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