Add in the demerara sugar until combined and spread over the fruit until completely covered. Bake for mins until golden brown and bubbling, and the fruit is tender.
Leave to cool for 5 mins before serving. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more.
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Alternatively, if you're making the mixture ahead of time, you can simply store it in the fridge until you're ready to use. The thinking behind this is presumably the same as with chilling shortbread dough, slowing the melting of the butter and thus helping the crumble to retain its pebbly shape while cooking.
I give her recipe a whirl: g flour she uses self-raising, but admits this is because the only other flour she keeps in the house is "Italian 00 and its qualities are just not required here", so I substitute plain instead , 90g butter, and 6 tbsp sugar, rubbed together into a mixture that resembles "porridge oats". Half goes into the freezer for 10 minutes, and the remainder goes into the oven immediately, on top of another bowl of stewed apple and blackberries. When they're both ready, I look carefully.
There's not much in it, but the chilled mixture is indeed studded with a few more lumps and bumps than the one cooked straight away, which suggests that freezing is a good tip if you're not pressed for time. Nigella also claims that rubbing the butter in by hand makes for a "more gratifyingly nubbly crumble; the processor can make the crumbs so fine you end up … with a cakey rather than crumbly texture".
Although I don't find the mixing as "peculiarly relaxing" as she does slamming a bit of dough around is far more fun , I'm not averse to going back to basics if it means saving on washing up, so I make another half batch of her recipe, and rub in the butter to the flour and sugar with my fingers "index and middle flutteringly stroking the fleshy pads of your thumbs" as the domestic goddess puts it.
Gratifyingly, I can't tell the difference once cooked — but I would second her caution to go carefully if you're using a food processor, and pulse it rather than switching it on full, or you'll end up with tiny, floury crumbs. The aforementioned Mary Norwak has stern views on crumble, which she condemns, in its English incarnation, as "dull and insipid". We should take a leaf out of the American book, she says, by using fresh, rather than stewed fruit something I do anyway, unless apples are concerned , and a crisp butter, brown sugar and spice topping.
As I've moved on to Victoria plums, I leave out the 6 tbsp water and 75g sugar in her recipe they contain quite enough already , but I do top the halved fruit with her crumble mixture of 50g butter, 25g light soft brown sugar and 75g plain flour.
To be fair to the other recipes, I omit the pinch of ground ginger too. I like the flavour of the soft brown sugar, but the fine texture makes the finished crumble topping a little sandy for my taste, which prompts me to consider alternatives.
Granulated demerara sugar would add crunch and flavour, but also graininess, which I'm not keen on, so I eventually settle on a half and half demerara and golden caster sugar mix as a compromise. Jane Grigson uses an equal mixture of ground almonds and plain flour — nuts seem to be a popular addition, often, as in the case of chopped hazel or walnuts, adding texture, but in this case, presumably melting into the crumble as a whole to flavour it.
Nigel Slater suggests almonds go best with stone fruits, such as Jane's apricots, or, in fact, my plums. I find her recipe slightly spongy though; the finely ground almonds seem to have turned the crumble into something rather like a cobbler which, although delicious, lacks some of the craggy crunch that makes the dish for me.
Reducing the ratio, as Nigel suggests, to a quarter or a third of the flour weight, would help to lighten things up again, while retaining that lovely sweet, nutty quality. Rolled oats are also a nice addition to an apple crumble, but I like a handful scattered on top, rather than mixed in, so they toast, rather than cook into a stodgy porridge below.
Specifically, crumble is unique in the world of extracts because of the lower temperatures used in the final stages of the extraction process. After the steps above are complete, distillers pour the extract onto a pan and place it inside a vacuum oven to purge any residual solvents — and to ensure that only marijuana compounds remain in the final product. Compared to other cannabis extracts and concentrates, crumble is purged at a lower temperature, for a longer duration.
This low and slow technique essentially dries out the extract, creating the distinctive dry and crumbly characteristics of crumble. As a slight variation, some producers also whip the initial extract before putting it into the vacuum oven. This gives the final product a lighter, airier texture. Another key reason many people like crumble is that it is often one of the most affordable concentrates on the market.
Crumble tends to sell at much more affordable prices. For many fans, that price becomes even more valuable when you consider the versatility of this concentrate. If you're into dabbing, crumble will likely have better prices than anything else you can find to drop onto your nail. And if you're looking to add a huge boost of THC to your joints, spliffs, blunts, or bowls, this is one of the most affordable ways to do it.
It depends on what you mean by better. In general, crumble is slightly more difficult to work with than wax, shatter, or other concentrates. That's primarily because the dry, crumbly texture can sometimes be tricky to scoop up, handle, and drop onto your dab nail. However, for many crumble fans, the tradeoff includes benefits such as robust flavor with a potential edge in cannabinoid content, THC levels, and potency — at a lower price point.
Making crumble wax is more or less the same as making any other type of cannabis extract in the sense that it involves solvents such as butane or CO2 to extract important chemicals and oils out of cannabis flowers. In a process best left to professionals, crumble gets its unique characteristics from the final purging stage. Purging the wax at lower temperatures for a longer period of time dries out the original wax- or shatter-like extract, creating a dryer, more crumbly final product.
The less intense heat in this stage of the process may also leave intact a greater proportion of cannabinoids and terpenes, creating a final product with huge flavor and potency. Technically, your wax did not turn into crumble wax. Rather, your wax probably just dried out and naturally developed a more crumbly texture. True crumble is created by purging an extract at lower temperatures than other concentrates for an extended period of time.
Crumble wax tends to produce very pure and strong flavors and aromas. Expect crumble wax to have very strong odors of the terpenes found in the original cannabis flowers used to produce it.
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