All the fruit was from our garden, finely chopped and raw. Left bramble and apple, top and bottom right, rhubarb:
Monday 26 August 2019
Crumbles...
I made enough crumble topping for 3 but stretched it to four. I used 400g Plain Flour, 250g cubed cold butter, 100g of sugar (reduced for our taste), 1 tsp cinnamon, 1 tsp ground ginger. To stretch it I also added 80g oats and a sprinkling of chopped walnuts.
All the fruit was from our garden, finely chopped and raw. Left bramble and apple, top and bottom right, rhubarb:
This one is rhubarb and pear:
They were cooked at 200C for 40 minutes. I put a little sliver of fruit on the top of most so I could label them properly afterwards.
All the fruit was from our garden, finely chopped and raw. Left bramble and apple, top and bottom right, rhubarb:
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clever idea about labelling - I must remember that one, having been caught out before!
ReplyDeletexx
Another tip I have started using is to write on masking tape as I usually write on the bags themselves and it smears off whilst thawing. Hopefully tape will be better but I haven't yet thawed anything that has it on!
DeleteGood tip about the labeling.
ReplyDeleteThanks.
DeleteRhubarb and pear, sounds very interesting and something that I might really enjoy.
ReplyDeleteGod bless.
It was nice.
DeleteGreat tip about identification. I've played food roulette on a number of occasions. LOL.
ReplyDeleteI was glad I thought to do it.
DeleteI've never added cinnamon and ginger to crumble toppings. But I shall now!
ReplyDeleteWasn’t quite enough for this amount of crumble.
Delete