crumble

[jack daniels]

I use plain flour when making an apple crumble, what would happen if I used self raising flour instead? does anyone use this instead of plain anyway? I don't like oats in the crumble.
grateful to your replies x

[Naomicorlett]

I use whatever flour I get out of larder. Doesn't seem to make any difference. Sometimes I put chopped walnuts in the crumble. Oh now I want rhubarb crumble with orange and ginger!!!

[jennymac]

I alwys use self raising mixed with some demerara sugar which I also sprinkle on top before it goes into the oven

[Jugglering]

I also doubt if using self raising flour would matter much - the weight of butter and sugar in the crumble mix will prevent it from rising much anyway. I like to use some wholemeal flour in my crumble mixes.... adds a lovely *nutty* flavour. Chopped walnuts sound great - I must try that (thanks, Naomi). Another variation is to use muscovado sugar instead of white sugar in the mix - that introduces a deep richness into the topping.

[pastafreak]

I am like Jugglering....I always use dark brown sugar..and oats give a lovely flavour. Flour?...whatever is handy!

[jennymac]

Why I use demerara is because it does not seem to melt as quick as the soft brown brown sugar making it more of a crunch when it is sprinkled on the top but I agree that brown sugar is much better than white.

[bensmum]

I use a mixture of SR and wholemeal flour and a mixture of brown and white sugar. I always sprinkle brown over the top as you then get a nice treacley finish to it. Must go and get some rhubarb now - that's made me hungry!

[stroganoff]

Plain is best as you get a salty taste to S.R.flour due to the baking powder - for a great recipe crumble 4 digestive biscuits in a blender and add to your normal mixturew a tablespoon of chopped flaked almonds lightly toasted are great too

[anne0754]

I use self-raising flour. It always comes out the oen lvely and crunchy