Crumble Mix from Morrisons is very affordable and tastes very nice.
Sprinkle the crumble mix over your stewed apples and bake in the oven. It's that simple.
Pastry Mix is simply a case of adding water and kneading the dough, which is excellent for pie bases and tops.
Below I am going to show you how to make a basic, handmade, butter and plain flour crumble mix and a butter, plain flour and water pastry mix from scratch by hand; good for apple pies and rhubarb crumbles for example.
Although I find the ready-made crumble and ready-made pastry mixtures in a packet very convenient and time saving, and even tasty, I sometimes like to make a pie, crumble or pie/crumble by hand; purely for therapeutic and enjoyment reasons. A crumble only takes 10 minutes or so to make and a pastry no much longer.
STEP #1 - Put the 400ml of Plain Flour into a big bowl.
STEP #2 - Dice up the 200ml of butter (or margarine) into medium-sized chunks, just to make the creation of crumble or pastry easier, and place it into the bowl.
STEP #3 - Begin rubbing the plain flour and butter (or margarine) together with two hands and more precisely with each index finger and thumb. As each set of index finger and thumb rub the plain flour and butter (or margarine) together, the butter (or margarine) will initially flatten before forming into small breadcrumbs.
Rub your index finger and thumb together to create breadcrumb dough
Do NOT worry if the butter (or margarine) in the plain flour looks like it is becoming flat, rather than breadcrumb, whereby you are then thinking "This will never turn into breadcrumbs". It will become bread crumbed.
The various stages of creating (rubbing) bread crumbed crumble and dough
When the breadcrumbs are to your desired size, you have the choice of keeping the dough as a crumble mix or adding water to it to make a pastry.
STEP #4 - To make a pastry, gradually add 6 tablespoons of cold water to the crumble mix until a dough forms.
STEP #5 - Roll the dough into a ball shape, cover it (inside the bowl) with cling film and place the bowl in the fridge for an hour or two before rolling it into a pastry.
Wrap the dough ball in cling film and place it in the fridge before rolling it into pastry
You should leave the dough ball inside the fridge for around 30 minutes to an hour, depending on dough type and recipe requirements, until it becomes cold and hard. This is normally needed to make the butter firm again (so it does not melt too quickly during baking) and therefore ensures the pastry does not roll out too thinly (room temperature butter would make the pastry too sticky and roll too thinly). I normally roll the pastry out to a thickness of 4mm or 5mm, which I find is good enough for apples pies and so on.
If your pastry cracks/breaks up during the rolling process and/or shrinks during the baking process, you probably did not add enough water and/or over kneaded/rolled it. The consistency of
pastry should NOT be sticky to touch. It should hold together, with no pieces falling apart. Let's put it this way, the dough should not stick to the table! This
Pastry Problems ExplainedPastry Problems Explained article gives great advice and is a 'must read'.