JOANNA'S FOOD: family cooking, from scratch, every day

Tuesday, August 11, 2009

A lighter crumble mix

Traditional English crumble mixture uses equal quantities of butter and flour, and a bit more sugar (say, 4oz butter, 4oz flour, 6oz sugar). Last night I put a lighter crumble topping on some very sharp stewed plums ... using ground almonds meant I could use less butter, and gave the crumble a pleasing nubbly texture too.

These were the proportions I used:

125g plain flour
85g butter cubed
4 tablespoons caster sugar
100g ground almonds

Blitz the flour and butter to breadcrumb texture, stir in the sugar and almonds. Put on top of prepared fruit (or some pre-stewed fruit) and bake for half an hour at 180C if the fruit is already cooked, longer if not.

No pic, this post is mainly for my reference


Sam said...

I like the addition of ground almonds to your crumble mix, i'm sure that gives a really good flavour.

My basic recipe is:
8oz flour
4oz butter
2oz sugar

I sometimes add nuts or oats and maybe sprinkle sugar on top before baking.

Joanna said...

That sounds good, Sam ... less sugar, which is good, too .... I sometimes use soft brown sugar, also, like you, nuts/oats. It's Alfred's favourite, so long as it's apple


GeraniumCat said...

I thught you would like to know that when my elder son was home for the weekend both your lamb with dates and tartuffo recipes went down very well, thank you (not both at the same meal). Will try ground almonds in the next apple crumble - and there are some brambles coming along nicely in the lane.

Anonymous said...

Joanna, thanks. I am always interested in different crusts, esp with almond. I just put this in the fridge, from la tartine gourmande, for a tart with red currant: 100 g rice flour (brown, could only find white); 60 g quinoa flour, 20 g corn starch, one egg, pinch of salt, 90 g cold butter in cubes. So it must be gluten free, this one. It's resting. Will post with reference if it works. Her filling comes with almond flour.

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