mostin Posted May 26, 2009 Share Posted May 26, 2009 I've got my crumble all set to go into the oven for supper as I type, can't wait *drool* . I'll let you know how it goes. I went with: 120 gms flour 60 gms butter 80 gms sugar I was debating to do half brown half white sugar, but I think I'll try that with the next one. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 26, 2009 Share Posted May 26, 2009 I always use light muscovado sugar for crumble - makes it taste fudgy Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 27, 2009 Share Posted May 27, 2009 I use demerara because it makes it fudgy tasting and crunchy too. Quote Link to comment Share on other sites More sharing options...
Lewis Posted May 27, 2009 Share Posted May 27, 2009 My crumble is made as the recipe above, except I don't weigh, I just guess! And me It always come out with too much as I end up having to add more of bits to make it better. Quote Link to comment Share on other sites More sharing options...
