I’ve been making crumble for about 10 years now. I remember my first few experiences being bad because I’d never had crumble before making my first one so I didn’t really know what they were supposed to taste or look like. And I didn’t understand the need for cold cold butter.
I’ve made crumbles without butter and with melted butter before and they’re good in their own special way (I had a recipe for oil based crumble but the pictures vanished from my phone! Have to make it again… oh the bother :-P) but if you want traditional buttery crumble, cold cold butter is key. I didn’t realize the significance of this until a nice experience baker came to me to tell me that I have to be quick in the cutting in process as well as make sure my utensils were cold. She also suggested I stick my fingers into iced water if I were using my fingers to rub the butter into the flour.
Over the years, I realized that my fingers will never be as cold as they need to be. And Malaysia, with its heat, is where butter goes to
die melt. The next best is to NOT touch the butter but use some other contraption to get it mixed. I opt for either the food processor or a pastry blender. A fork is great for smaller amounts of crumble.
I cut the butter into cubes then kept it in the fridge right up until I needed it.
I served this warm with a scoop of vanilla ice cream but didn’t get pictures because I had guests over. I basically threw this into the oven as we sat down for our main meal. Before long, this crumble was ready in time for dessert.
I love that the bananas became really soft, almost creamy, negating the need for more cream over this.
Crumbles are amazing both hot and cold. Both as dessert and breakfast.
What other sweet treats do you know of that is genuinely great for those 2 best meal times? (I would have breakfast & dessert all day if I could!)
“He found him in a desert land, and in the waste howling wilderness; He led him about, He instructed him, He kept him as the apple of His eye.” (Deuteronomy 32:10)
- ½ cup Flour
- ½ cup Rolled Oats
- 2 tbsp Coarse/Demerara Sugar
- ½ cup cold Butter, cubed
- 2 tsp Cinnamon Powder/Mixed Spices (separated use)
- 2 Fuji Apples, peeled & cut into small chunks
- 2 Bananas, peeled & sliced
- ½ cups Raisins
- ¼ cup Palm Sugar
- juice of 1 Lime
- Preheat oven to 350F or 170C.
- Butter a 8 inch round bowl or pan & set aside.
- In another bowl, mix flour, coarse sugar, 1 tsp of cinnamon powder & rolled oats.
- Add in cold butter & cut into flour until it resembles coarse sand with bits of butter still visible. Stick the bowl into the fridge until needed.
- In the buttered round bowl or pan, toss in chopped apples, bananas & raisins. Toss with palm sugar & lime juice. Sprinkle on remaining 1 tsp cinnamon powder over the fruits.
- Top with crumble mixture and bake in the oven for 40-45 mins or until the crumble is golden brown and fruits are bubbling underneath. If crumble darkens to quickly, loosely tent bowl with aluminum foil but remove in the last 5 mins of cooking so crumble can crisp up.
- Once done, remove from oven and leave to cool for about 15 minutes before serving with ice cream or soft whipped cream.
- Leftovers can be stored for up to 2 days and is great cold!