Welcome to Ali via here. Thanks for your address Julia, I will post it as soon as possible. Not much to read but some nice pictures and ideas!
I decided to make this mix from here
, which is dry and can be stored in your cupboard:
I melted the required tablespoons of butter (2 tablespoons per 3/4 of a cupful) to make us 4 small crumbles. In the bottom are 5 or 6 very large blackberries, 1 small apple and 1 small pear:
Each dish had 1 tablespoon of our own damson brandy spooned over the fruit. I used 1 1/2 cupfuls of dry mix, so 4 tablespoons of butter were mixed in and sprinkled on top:
Once baked they looked like this:
We had the first 2 with custard and the last 2 with evaporated milk. The crumble stayed a little dry and seperate but was fine if you don't have too sweet a tooth. It might have been that I didn't fully incorporate the butter. However, it tasted nice.
I like the idea of putting it in Ramekins, at least that way you don't eat too much. Do you know if it is safe to put Ramekins in the freezer ? Thanks for sharing the crumble recipe, I shall pop over and have a look at that blog.ReplyDelete
My ramekins are Le Creuset and they were fine, guess it depends. I did thaw them first though!Delete
That's a good idea as I'm using precious freezer space for a box of crumble mixReplyDelete
I did think though that it needs more fat than recommended but nice as is other than that.Delete
Thankyou so much for linking to my blog. The crumble mix is meant to be a little dry. That's why it's called a " crumble ". A little more butter can be added and more sugar can be added when making up the dry mix. I usually make the crumble with cooked apple and they can be quite sweet.ReplyDelete
Thanks, not a criticism, just personal taste. We always put oats in our crumbles so it was nice to find this recipe.Delete
I love crumble at any time, but especially in the autumn! xxReplyDelete
I like the look of this recipe. I have happily kept individual pyrex ramekins in my freezer. Thanks for sharing this one xReplyDelete