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On Wed, Jan 18, 2006 at 11:20:48AM +0000, Bob Walker wrote: >Talking of fruit and pie like things. does anybody have any tips for making a >good crumble. i did one about 3 months ago and was dissapointed with the >crumble i felt it lacked a certain crunchyness. Have you tried Amy's Crumb Pie? (Nobody knows who Amy was at this point, but it's apparently important that the name be preserved.) Ingredients: 2oz butter 6oz demerara sugar 6oz plain flour stewed fruit (apple or rhubarb is best) Implements: 2 bowls, at least one of them pyrex. Method: Put the butter, sugar and flour in the larger bowl and mix them together until they are an even mix without lumps. (Use the largest bowl you have for this, as the flour tends to escape.) Put stewed fruit in the pyrex bowl. Carefully make a layer of the "topping" over the fruit. Ideally there should be about an inch of freeboard: the fruit _will_ expand and escape up the edges of the top. Put into the bottom of an oven at Gas Mark 5 for an hour, or slightly less. (191degC, 375degF.) RThere's stuff above here
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