Does anyone know how to stop the fruit juice bubbling up the sides and spoiling the look of the top? I know it doesn't matter taste-wise but I really need to make a handsome one for Saturday evening. Thanks.
I have known people to put a layer of sliced banana between fruit and crumble.
Just lower temperature. 150 for about 30 min
Beat me to it!!
Many thanks Tim and springs! Made two whoppers - (gooseberry with a white sugar and ground almond top and raspberry and redcurrant with a demerara/soft dark brown sugar top) - and both looked absolutely perfect! I put them on the table with pride - instead of apologies! Very grateful indeed. :)
The banana idea sounds interesting, mr - will try it one day (at 150!!!) Thank you.
the bits bubbling up at the sides are the best bit!
sand
So long as they stay there - & not on the oven floor!
Quotethe bits bubbling up at the sides are the best bit!
For me too, I push the crumble down at the edges to make it happen. :D
The caramelised bits when that happens get fought over in our house!!
My crumble-loving family and I couldn't agree more! :) But there are times when the appearance really does matter - and the ones I made Saturday actually looked exactly like the pictures in the recipe books! Just right for that paticular 'occasion' ;)