Double Crumbled Crumble

Fruit crumble of any description is pretty hard to beat in the pudding arena, as one of my favourites I have spent a while playing around with the crumble part of the equation.  There are tons of recipes out there – oats or no oats? how much butter? white or brown flour? nuts or no nuts? The possibilities are pretty endless, but one part of the method that I think makes a difference is the “double crumble”.  I came across this after mixing up the ratios by accident a couple of years ago and getting a mix that was too dusty – in an last ditch effort I pressed the entire thing down in a dish and put it in the fridge for an hour, when I took it out it crumbled nicely into bigger chunks and kept its texture.  That evening our friend Andrew christened it “double crumbled crumble” and my quick fix had name.  Details for the crumble below, I filled this one with apples covered with a little bit of caramel sauce.  S

Recipe (serves 8):


200g flour (white or brown)
100g butter, cut into small cubes
150g light brown sugar
50g chopped hazelnuts
50g chopped almonds
50g oats

For the filling:

8 granny smith apples (chopped and cooked for 10 mins with 25g butter until soft), I added a little but of caramel sauce on top before putting the crumble on top


Preheat the oven to 180°C

Step one: Place all crumble ingredients in a food processor and pulse


Step two: Take the mixture and press tightly into a dish, refrigerate for an hour (or longer)


Step three: Cook your filling as above

Step four: Remove the crumble from the fridge and re-crumble, this should leave you with a mix of large and small chunks

Step five: Assemble – Fill a dish with your fruit filling and top with your crumble, pressing lightly.  Use a fork to lightly rough the surface and sprinkle with brown sugar


Step six: Bake for 40 minutes at 180°C


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