Our first session is to compare the difference between frozen, refridgerated and home cooked crumbles, using apples, pears, pie fillings, tinned apricots and peaches.
Below are the results from the students and follows the recipe for the home made versions - please try and enjoy:-
Please click on table to enlarge results
Chart to show these results:-
Crumble recipe
Fruit Crumble Serves 4
350 g (12 oz) fruit eg apple, pear or use tinned fruit eg. peaches, apricots -remove some of the fruit juice from the tin
75 g (3 oz) margarine
175 g (6 oz) Be-Ro Self Raising Flour or 4oz/110g flour and 2oz/60g porridge oats
75 g (3 oz) sugar
1 Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place sweetened fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs, add oats if using.
4 Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.
Serve with ice cream, cream, evapourated milk and enjoy! WE DID!
