Crumble mix (but with no crumbs !!)

[barryman]

Can anyone help me with a crumble query. I have now tried 3 times to use my apples in an apple crumble. The only problem is in getting a crumbly mixture. I have tried the simplest of crumble recipes (100g plain flour/ 75g butter or marge/ 100 g sugar/50g oats) but each time it comes out as a thick splodge which I have to roll out like a pastry. All the YouTube video people seem to get a crumble mix they can just sprinkle - my attempts have to be rolled out like a pastry and dumped on top of the apples. So, what can I possibly be doing wrong ?? Any help appreciated.
Thanks in advance, Barry

 

[Norcalbaker59]

Can anyone help me with a crumble query. I have now tried 3 times to use my apples in an apple crumble. The only problem is in getting a crumbly mixture. I have tried the simplest of crumble recipes (100g plain flour/ 75g butter or marge/ 100 g sugar/50g oats) but each time it comes out as a thick splodge which I have to roll out like a pastry. All the YouTube video people seem to get a crumble mix they can just sprinkle - my attempts have to be rolled out like a pastry and dumped on top of the apples. So, what can I possibly be doing wrong ?? Any help appreciated.
Thanks in advance, Barry

You don't mention the butter temperature and mixing method. Both are important. The butter needs to be around 60°F - 65°F.

I cut the butter into large cubes, then use a pastry cutter to cut the sugar, flour, and spices in first. If you don’t have a pastry cutter dinner fork will work. Gently pinch in the roughly chopped oats in with fingers or stir in with a fork. Then chill. I place it in the freezer until I’m ready to use it. I freeze the leftover.

 

[barryman]

I use butter or marge straight from the fridge and then blend it with the flour in a processor. Then I add sugar and oats and pulse blend it some more

 

[Norcalbaker59]

I use butter or marge straight from the fridge and then blend it with the flour in a processor. Then I add sugar and oats and pulse blend it some more

A food processor destroys the texture because the blades and speed are designed to pulverize. Pulsing does not change the function of the blade or slow its speed; it simply pulverizes in increments. So even when you pulse, the processor still creams the butter into a paste, turning the mixture of butter, sugar, flour and oats into something more like damp sand than chunky crumbs. The friction from the blades also warms the butter, softening it and making the paste even denser.

The best crumble and streusel toppings are made by hand. Use butter or margarine that’s around 60°F. Cut it into the dry ingredients with a pastry blender or fork, then use your fingers to pinch and toss the mixture until you have a blend of small and large clumps. For the best texture, chill the topping in the freezer for about 15 minutes before baking.

 

[retired baker]

Can anyone help me with a crumble query. I have now tried 3 times to use my apples in an apple crumble. The only problem is in getting a crumbly mixture. I have tried the simplest of crumble recipes (100g plain flour/ 75g butter or marge/ 100 g sugar/50g oats) but each time it comes out as a thick splodge which I have to roll out like a pastry. All the YouTube video people seem to get a crumble mix they can just sprinkle - my attempts have to be rolled out like a pastry and dumped on top of the apples. So, what can I possibly be doing wrong ?? Any help appreciated.
Thanks in advance, Barry

its over processed, just pulse the processor.
you can rescue it by chilling or freezing it and grating it.

small batches are hand rubbed, we did 20 lb batches in catering using a 60 qt mixer with a paddle and just pulsing the machine slowly, as it begins to form shut it off and hand finish by hand tossing and rubbing any lumps out.

cake flour works better too .

 

[barryman]

Thanks for advice everyone. I have now tried it with less flour and, as a recipe suggested, use melted butter. Also I rubbed it in by hand, not processor. I know everyone says use hard butter from the fridge but this latest way produced a much better "crumb" so, for now, I'll stick to this