Crumble

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.

Very basic mix of flour, sugar and butter that’s difficult to review!

The proportion of ingredients results in a buttery, crunchy topping when baked as it did on this galette. It was quite delicious in that particular application as it was embellished with cinnamon and sliced almonds.

I’ve frozen the extra to use in other recipes…..I’ll edit the review if I need to after giving it a better test run.

Sept 13 I’ve had a chance to use this crumble in a few recipes now and am raising the rating.

It is rather plain but that seems to be the beauty of it….it can be whatever you want it to be, spicy or cheesy, sweet or savoury. Regardless, it adds a buttery crunch to whatever it tops.

However, it doesn’t achieve this texture unless it’s been baked for ~30 minutes so it’s not the best choice to top a muffin that bakes in 20 minutes, but is wonderful on just about everything else!