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Why is my crumble all powdery? |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: looking for tinned loganberrie
Posts: 17,509
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Why is my crumble all powdery?
I used to make really good crumble - but for some reason the ones I've made recently aren't crumbly. The crumble stays all powdery - I'm sure I'm putting enough butter in.
So what am I doing wrong? ![]()
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#2 |
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Join Date: Jan 2011
Posts: 404
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Not sure really. Could you be over-rubbing it or is your butter not cold enough when you are adding it?
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#3 |
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Join Date: Jun 2007
Posts: 2,943
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This happens to me sometimes. I think sometimes it's just bad luck. I've seen some recipes that recommend adding a tablespoon of water to the mix, to encourage some clumping, but I never do.
Try not over-rubbing, and as Baking Girl also says, make sure you use cold cubes of butter. |
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#4 |
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Join Date: Jul 2004
Posts: 4,695
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Not enough butter!
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#5 |
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Forum Member
Join Date: Aug 2008
Location: looking for tinned loganberrie
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Quote:
Not sure really. Could you be over-rubbing it or is your butter not cold enough when you are adding it?
Quote:
This happens to me sometimes. I think sometimes it's just bad luck. I've seen some recipes that recommend adding a tablespoon of water to the mix, to encourage some clumping, but I never do.
Try not over-rubbing, and as Baking Girl also says, make sure you use cold cubes of butter. |
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#6 |
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Join Date: Jun 2007
Posts: 2,943
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Quote:
Is that important? That the butter is cold? I've just been using the butter I keep on the work top. Why does it need to be cold?
If it's fridge cold then you can squeeze it into little lumps with your fingers without it melting completely. Which makes for good crumble for some reason. |
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#7 |
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Join Date: Aug 2008
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Quote:
If the butter is at room temperature then it will just melt to a liquid grease when you start rubbing it in.
If it's fridge cold then you can squeeze it into little lumps with your fingers without it melting completely. Which makes for good crumble for some reason. Thankyou.
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#8 |
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Join Date: May 2008
Location: Sat at computer with heatin on
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i always use a fork to make the crumble..saves getting ya fingers all gooey with the mixture lol
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#9 |
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Join Date: Sep 2006
Posts: 1,332
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I actually prefer my crumble a little powdery. I made one today, following a recipe, and it was too stodgy...
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#10 |
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Join Date: Mar 2006
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Quote:
I actually prefer my crumble a little powdery. I made one today, following a recipe, and it was too stodgy...
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#11 |
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Join Date: May 2008
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was is a apple crumble or rhubbarb ?
I like both with custard poured on
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#12 |
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Join Date: Aug 2008
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Quote:
was is a apple crumble or rhubbarb ?
I like both with custard poured on ![]() |
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#13 |
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Join Date: May 2008
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Quote:
Not sure who you were asking - mine was Apple and Blackberry .. from the garden.
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#14 |
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Join Date: Jul 2011
Location: Great Yarmouth, Norfolk UK
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A nice change is replacing half the flour with oats.
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#15 |
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Quote:
A nice change is replacing half the flour with oats.
![]() ![]() edit : btw just ordinary porridge oats? |
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#16 |
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Join Date: Jul 2011
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Quote:
Oh here;s a thing. I like wholemeal crumble - but I'm never sure if you still need to sieve. If I sieve wholemeal I end up with husks in the sieve ... then I never know whether to add them or throw them away.
![]() edit : btw just ordinary porridge oats? Yes, sorry - rolled oats or porridge oats.
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#17 |
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Join Date: Mar 2006
Posts: 30,072
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you've homemade white
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#18 |
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Join Date: Jul 2004
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Quote:
I'd add them back in - husks are the whole point (no pun intended) of wholemeal flour, aren't they?
Yes, sorry - rolled oats or porridge oats. ![]() |
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#19 |
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Join Date: May 2007
Posts: 164
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and chopped nuts
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#20 |
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Join Date: Jan 2007
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Quote:
A nice change is replacing half the flour with oats.
![]() Made an apple crumble yesterday. Was just about to make the topping when I realised there wasn't enough flour left as I had just used it making the yorkie puds! So used some oats to bulk it out, was lovely! Would have used nuts too but my granddad hates nuts. Got some left actually, might have to have another bowl now.
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#21 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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A good crumble mix, I've even made shortbread biscuit with this;
10oz flour 6oz butter 4oz demerara sugar in the mix and another 2oz on top |
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#22 |
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Join Date: May 2008
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Quote:
A good crumble mix, I've even made shortbread biscuit with this;
10oz flour 6oz butter 4oz demerara sugar in the mix and another 2oz on top
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#23 |
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Join Date: Jul 2011
Location: Great Yarmouth, Norfolk UK
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What's with the custard obsession, Orangemaid?
Are you on a diet at the moment? Or do you work for Birds?
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#24 |
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Forum Member
Join Date: Aug 2008
Location: looking for tinned loganberrie
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Quote:
A good crumble mix, I've even made shortbread biscuit with this;
10oz flour 6oz butter 4oz demerara sugar in the mix and another 2oz on top
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#25 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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Quote:
That's a lot of sugar!
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There's enough butter.