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Apple and Pear Crumble? |
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#1 |
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Forum Member
Join Date: Jan 2015
Posts: 155
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Apple and Pear Crumble?
I've never made a crumble before, in fact I never cook, my boyfriend does it all but he's doing a roast dinner for me and his grandparents on Sunday and so I thought I could make a nice crumble for us all to have later on in the evening, because we've got loads of apples and pears that we haven't eaten.
Anyway, I was wondering... Is it ok to just use any apples and pears? Or do you have to use a specific type for cooking? The Internet says you need rolled oats to make a crumble but I thought there were different kinds of rolled oats. Also any tips on making a nice crumble would be appreciated
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#2 |
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Forum Member
Join Date: Nov 2013
Posts: 962
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http://www.bbcgoodfood.com/recipes/2...walnut-crumble
It's off the BBC website so it's in metric and everything. There are cooking apples, which hold their shape better when cooked and eating apples which tend to fall apart when cooked, but if you need to use what's on hand I doubt anyone will give you a hard time. If you don't have the wholemeal flour called for in the recipe then you can use half white flour and half rolled oats. Rolled oats are flat as opposed to rough cut which are chopped. They're not interchangeable, so don't be tempted to try. Types of oats http://www.thekitchn.com/whats-the-difference-steelcut-138355 |
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#3 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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I disagree re. cooking apples ^^^^. The idea of cooking apples (e.g bramleys) is that they *do* fall apart hence they are used for stewing, apple sauce etc.
An eating apple will hold its shape better in a crumble but may get a leathery texture. It will also need less added sugar to sweeten it. Also OP you don't need oats. That's a fairly recent thing as far as I can see. Most old recipe books instruct a basic mix of butter, flour and sugar. Easy peasy to do
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#4 |
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Forum Member
Join Date: Nov 2013
Posts: 962
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http://en.m.wikipedia.org/wiki/Cooking_apple
The difference between cooking apples and eating apples is primarily the sugar content. Some varieties have firm flesh that does not breakdown during cooking, retaining their shape. Etc. Etc. |
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#5 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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you have never had a crumble
![]() Apple and blueberry is lush with custard poured over ..just yum |
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#6 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
http://en.m.wikipedia.org/wiki/Cooking_apple
The difference between cooking apples and eating apples is primarily the sugar content. Some varieties have firm flesh that does not breakdown during cooking, retaining their shape. Etc. Etc. Going by my own experience the most prolific cooker (bramley) disintigrates very quickly - if you add a dessertspoon of water to a pan of them and cook a very little, you have mush very quickly.... excellent for making apple sauce and stewed pudding of course. |
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#7 |
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Forum Member
Join Date: Jul 2013
Location: Sheffield
Posts: 427
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I use to have Pear crumble in the John Lewis cafe years ago. Was so nice! I need to make this yum yum
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#8 |
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Forum Member
Join Date: Nov 2013
Posts: 962
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Quote:
Thanks - informative article there.
Going by my own experience the most prolific cooker (bramley) disintigrates very quickly - if you add a dessertspoon of water to a pan of them and cook a very little, you have mush very quickly.... excellent for making apple sauce and stewed pudding of course. |
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#9 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Apple and pear isn't the best combo. The flavours cancel each other out. Apple and blackberry, or pear and plum are amazing.
But I prefer a Brown Betty to a crumble any day, and it's much easier to make. |
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#10 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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Apple and pear are a classic combination very nice indeed.
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#11 |
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Forum Member
Join Date: Nov 2007
Posts: 20,499
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Quote:
Apple and pear are a classic combination very nice indeed.
Got a rhubarb and ginger bettie in the oven and a tub of creme fraiche to go with it. House full of lovely smells. |
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#12 |
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Forum Member
Join Date: Jul 2013
Location: Sheffield
Posts: 427
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Quote:
Never come across it - maybe a regional thing. Will give it a go.
Got a rhubarb and ginger bettie in the oven and a tub of creme fraiche to go with it. House full of lovely smells. |
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