Featured macronutrients – carbohydrate (sugar) in crumble and fruit
- Self. Equipment. Oven on 190°C.
- Spoon your fruit into YOUR dish (drain away any juice eg. on rhubarb).
- Place flour and sugar in mixing bowl.
- Place butter in the mixing bowl and chop into pieces with the dinner knife (without holding the butter).
- Rub the fat into the dry ingredients using your FINGERTIPS. It should resemble fine, white breadcrumbs. Stir in any optional ingredients used.
- Shake the crumble topping over the fruit layer. Bake for 20-30 minutes until the topping is golden.
- Meanwhile wash and tidy up
Bring From Home
Apron, tea towel.
OVENPROOF DISH (Pyrex, metal or earthenware). Don’t forget!
Foil or lid to cover the dish.
Named carrier bag.
Fresh fruit – stew at home eg. plums or apples
OR tinned fruit – eg. apples, rhubarb or peaches
OR mix tinned fruits with fresh fruits such as tinned apples with fresh blueberries
Note: for a large dish use 2 tins of fruit
- Homemade crumble topping
150g flour – plain is best (can be wholemeal)
75g sugar – caster is best
75g block butter or margarine (place in the fridge as soon as you get to school and make sure your name is on it)
Green chopping board, vegetable knife, tablespoon, (tin opener and peeler if needed).