Crumble

Page 279

(3 reviews)

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Tags: Crumble basics

Recipe Review

This is one of my to-go-recipes for crumble - the other one being a crumble for traditional German fruit cakes. I used this crumble for the Fennel, Cherry Tomato and Crumble Gratin, and it was really good, and I can imagine that it works equally well in sweet dishes.

Edited 24 June 2013:
I used whole-wheat flour this time, but that didn't work that well as it wouldn't turn into a dough (or at least flakes of dough); I had to use nearly the double amount of butter to make it work.

Edited 5 November 2013:
I tried whole-wheat flour again. This time I only used one third whole-wheat and two thirds plain white flour, and I added about 2-3 tsp cold water, and that worked really well.

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