Crumble Emergency !!!

[greenscrump]

Hi all  :)

am just making rhubarb crumble and only have plain flour - can I use this with baking powder?? And if so what ratio??

cheers

[greenscrump]

[asbean]

Yes, we use plain flour for everything (buy 00 grade pizza flour in 25kg sacks as we make our own bread).  For crumble I usually put a teaspoon of baking powder in with the flour.

[greenscrump]

thanks asbean  :) OH kindly pointed out that there are guidelines on the baking powder jar  :-[

[Tulipa]

I'm probably a bit late now but I have a recipe which actually says plain flour so  you should be ok.  Hope it was good....

[Jeannine]

I make mine with plain

[caroline7758]

Me too.

[sarah]

me too. you dont need a raising agent for a crumble.  ;)

[greenscrump]

was dead good - rhubarb and ginger  ;D thanks all for advice -  I shall try the plain flour version next time  :)

[flowerlady]

I grew up with two types of crumble  :o... one, butter is crumbed into plain flour and sugar added, usually put onto rhubard

The other, sugar creamed into butter, then using SR flour forked into mix, usually with apples !!

Any comments???  ;D

[DenBee]

I "invented" a new way of making rhubard crumble/rhubarb pie the other day.  I made up a crumble mix with self raising flour, lots of butter rubbed in, then added brown sugar and porridge oats (sorry, I didn't do quantities).  Then I made it into to a dough with milk.  Rolled about three fifths of it out to line a pyrex flan dish.  Put rhubarb that had been stewed with brown sugar on top of that, then put a lid of the pastry mix on top.

Baked it about gas mark 6 for about 25 minutes (again, sorry for the approximates  :) ).  And though I says it as shouldn't, it was delicious.

[asbean]

Glad it worked out OK.  I could never see the point of SR flour in crumble myself, but that was what my mother used so ... ... that's what I've always used, or baking powder with plain.

BTW, Rhubarb and strawberry is great too.

:P :P

[Jill]

Blimey, never thought of using anything but plain since it doesn't need to rise.  Will have to try SR in one one day to see what the difference is!

[Garjan]

My friend is always on a diet, but loves crumbles.
To reduce the amount of calories, she makes it using half buttermilk and half butter. The result: light crumbles, less calories and all of the taste.

[Fork]

My 12 year old daughter has just started cookery(food technology)at school and she used plain flower to make crumble........with the option of mixing porridge oats into the flower too....she gave that a miss!

She dislikes puddings though so guess who had to eat most of it ?  ;D

[lilybetbee]

I always use equal weight of plain flour, oats, demerara sugar and butter (ginger or cinnamon optional).
Mix dry ingredients, melt butter, stir in and use!
No rubbing in so really quick to do.
I think plum is my favourite, but not at this time of year!