Raymond Blanc’s Crumble Topping

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Raymond Blanc’s Crumble Topping

Postby Victors Mate » Sun Apr 17, 2011 5:25 pm

I tried this and it really does make the best ever crumble topping. It has the further attribute of freezing well.

Rhubarb and Apple crumble will be even better from hence forward

For the crumble topping
• 80g/3oz plain flour
• 50g/2oz caster sugar
• 1½ tbsp brown sugar
• 55g/2oz cold unsalted butter, roughly chopped

Preparation method
1. For the topping, put all the topping ingredients into a food processor and pulse to blend them all together.
2. Bring the mixture together with your hands to form a dough and press evenly onto a baking tray and then freeze for one hour.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the crumble from the freezer, break into pieces and place in a food processor. Pulse until the mixture resembles coarse breadcrumbs.
5. Spread the mixture evenly onto a baking tray to a thickness of about 5mm/½in.
6. Bake in the oven for seven minutes until golden-brown, then cut four discs with a 8cm/3in pastry cutter and return to the oven for three minutes. This method ensures the gluten in the flour is cooked, giving a lighter, more digestible topping
Victors Mate
 
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