With the present lockdowns and restrictions on actions, I’ve been rethinking how I exploit my (reasonably small) freezer. Now that I actually need to optimise the area, I’m eradicating and utilizing up among the much less helpful objects that take up area (a number of random sticks of rhubarb, and a jar of inventory) and filling it up with extra helpful objects – ideally meals, or components of meals.
One of many issues I discover actually helpful to maintain within the freezer is crumble topping. Each time I make crumble I at all times double the topping, and freeze half. (In any case, making double – or triple – the amount creates precisely the identical quantity of mess and washing up, however twice the meals, and I’m all for that.)
It means down the monitor, once I uncover some unhappy fruit within the fruit bowl, or a glut of one thing that I need to burn up, I can seize the topping outta the freezer, and voila – nearly on the spot crumble.
Rising up, the crumble I ate was made from refined white flour, refined white sugar, and butter. Lately I favor to make my crumble just a little bit more healthy.
And so long as you comply with the rule of some sweetness, some crunch and a few fats, it’s a fairly nice thought for utilizing up random elements from the pantry.
Making crumble topping
- 2 cups rolled oats
- 1 cup floor almonds (you can change this with plain flour – wouldn’t be as tasty however kinder in your pockets. Different choices are oat flour, rice flour, buckwheat flour)
- 1/three cup stable sugar (I like rapadura sugar, however any white or brown sugar that you’ve is ok)
- 1/four cup melted coconut oil
- 1 cup nuts/seeds (use what you have got: chopped almonds, blended nuts, hazelnuts or pecans, shredded coconut or coconut flakes, pumpkin or sunflower seeds, even buckwheat kernels will all work nice)
- Pinch of salt
(A observe if you happen to’d favor to make use of butter as an alternative of coconut oil: the standard manner of creating crumble is utilizing cubes of chilly butter, and rubbing into the flour to make ‘crumbs’. However my guess is, if you happen to’re utilizing chunky elements like oats reasonably than simply plain flour, you may simply pour melted butter in – it’s the identical consistency as melted coconut oil.)
Combine all of the dry elements right into a bowl, pour melted coconut oil on high, and blend properly.
No matter you’re not utilizing straightaway, pop in a container (I exploit a glass jar) and retailer within the freezer. In the event you don’t have area the fridge is ok. I’d preserve within the fridge for a month or two, and the freezer for 3 to 6 months.
Lowering meals waste: utilizing outdated fruit for crumble
Crumble is the right manner to make use of up outdated fruit. Apples which have gone floury, pears which have began to go squishy, stone fruit that’s gone wrinkly, blackberries or mulberries which were sitting within the freezer for months – they’re all excellent for crumble.
In the event you don’t have sufficient fruit to make a crumble, you may merely chop and freeze what you have got till you’ve bought sufficient. Or, you can simply make a one individual model.
Tropical fruit like bananas and mango will work too. I’ve by no means seen a crumble for citrus, however I’d like to attempt 50/50 with orange and rhubarb, for certain.
It may be useful to stew the fruit earlier than you make crumble. You don’t must, however it’ll make sure the fruit isn’t exhausting within the crumble, and likewise scale back the cooking time significantly. All ‘stewing’ means is roughly chopping the fruit and chucking in a saucepan with a small quantity of water (or orange juice), and cooking for a couple of minutes till the fruit begins to interrupt down.
I don’t add sugar, as a result of I discover the fruit candy sufficient, and there’s sugar already within the topping. I normally add a sprinkle of cinnamon – and generally ginger – to the stewed fruit. Zested orange can be nice, too.
Another choice is to roast the fruit. Stone fruit are nice roasted. Slice, place on a tray, brush with just a little oil, sprinkle with just a little cinnamon and bake in a medium-hot oven for 15-20 minutes. Takes longer, however tasty.
I like my fruit nonetheless a bit chunky, however you may cook dinner it till mushy if you happen to favor.
The way to cook dinner retailer cabinet crumble
I don’t are inclined to weigh out fruit, and even the crumble topping. I favor to measure it visually. Spoon the fruit into an ovenproof dish (I exploit glass Pyrex) in order that it’s a number of centimetres (a few inches) deep. Then, sprinkle on the crumble topping till it’s the thickness you want. No have to press it down.
Any extra crumble topping may be positioned in a glass jar or different container, and frozen till you need to make crumble subsequent.
Bake within the oven on a medium warmth (I’d go for 150 – 180°C / 300 – 360°F) for about 15 – 20 minutes. In the event you’ve stewed the fruit beforehand you don’t truly have to ‘cook dinner’ the crumble a lot as heat it via. In the event you’ve used pecan nuts, go for the decrease temperature as they’re susceptible to burning at larger temperatures.
(Higher to cook dinner for barely longer at a decrease temperature than find yourself with a blackened high.)
It’s prepared when the highest is browned and the fruit is effervescent.
Though crumble is historically a dessert, I usually make it for breakfast (cooking the night time earlier than and both consuming chilly, or warming via within the morning). It’s bought much less sugar in it than lots of cereals. I feel if it as inverted muesli with fruit on the backside reasonably than on high.
To retailer, permit to chill after which refrigerate after which eat inside per week, or freeze and use inside three months.
Now I’d love to listen to from you! What elements are sitting in your pantry proper now, and the way are you planning to make use of them up? Any pantry elements you’re questioning the right way to use proper now? What staples are you preserving in your freezer? Some other ideas? Please share within the feedback beneath!