So, when making a crumble, these days, does one go old skool with a deep dish and thick top, or spin a more contemporary version in a shallow dish with a thin, sprinkled topping of crumble???

#firstworldproblems

😉

Deep dish, thick top.

Or try a chocolate betty topping – dark choc, brown sugar, breadcrumbs, melted butter and golden syrup poured over the top. You can google the details.

EDIT – My kindness knows no bounds tonight. It’s the topping part of this:
Betty

Deep dish thick top.

I don’t usually stew the fruit before hand but cook it slowly. Fruit has a bit more bite to it. Recently had a stewed version my mum cooked, was lovely but now I’m torn. If you are going thin defo stew.

Does everyone stew their fruit?

thick and invest time in making the crumble mix by hand, rubbing between thumb and forefinger. plus shitloads of sugar on top.

My mouth’s watering.

Bastards…

thick top of crumble. obvs 🙄

Who the heck makes thin crumble tops? Wierdos!

If you’re going thin on top then you might as well go the whole hog and cook them separately.

Put some crushed walnut in my crumble on the rhubarb at the weekend. A success.

Incorporate some porridge oats in the crumble top, yum yum

Chocolate apple betty….Mmmmmm.

Who the heck makes thin crumble tops? Wierdos!

I’m guessing stoner, probably. Guy doesn’t know how to make a pie, either.

Thick top, thick bottom.

More controversially: custard or vanilla ice cream? I’m thinking custard in winter, but…

Thick crumble, thick base. Add chocolate chips and a little orange juice to the crumble,

Thin crumble is for idiots.

A thin top or indeed thin base thin top is the ’29 er equivalent – A SOLUTION TO A PROBLEM THAT DID NOT EXIST go thick or go home ,

Crumble topping should be thick–otherwise it’s a mere ‘crisp’ and has no business calling itself a ‘crumble’. Ground almonds are lovely in crumble topping and apple and raspberry is the best crumble fruit combination ever.

I am quite a weirdo, I even agreed with Stoner on the pie topping (I have since re-evaluated that opinion) but it’s definitely a thick top.

Ok, we ended up with a happy medium. Kinda not thick, not thin, with plenty of oats to make it less stodgy!

Verdict: lurvelllly!! 😉

I see there are still a few inches of the dish exposed above the top of the crumble. Crumble FAIL!!

The crumble as a whole should fill the full depth of the dish. It’s the law.

Thick top but not so thick it can’t be violated by thick jammy gloop from the filling below.

Tonights was thick and deep spiced apple but due to a shortage of yogurt I had to suffer double cream

apple and raspberry is the best crumble fruit combination ever.

FFS! that is exactly the sort of mealy-mouthed newspeak that is blighting our once great nation

have at thee :

Thick and with cubes of marzipan in there as well, yummy.

Next big decision is with custard or vanilla ice cream.

thick bottom, thick top, and since mine’s quite a deep Le Creuset pot, maybe an inch max between crumble and rim.
never stew – just fruit in, sugar in (adjust for taste), cinnamon if it’s apple, crumble on top, cook.
custard AND icecream 😉

Never try the “healthy” option of half oats, it’s shite.
Just doesn’t taste like crumble, it’s like a weird Muller corner hot weird shite thing. What’s the point? Crumble is supposed to be unhealthy, it’s a feccin dessert and the bestest comfort food in the world!!

Rubharb a shot of amaretto some ginger grated no sugar on the fruit and definitely no stewing!

I like oats but its hardly the healthy option when the sugar and fat content is so high. Muscovado sugar sprinkled on top.

nowadays it’s got to be de-constructed, crumble in a little heap at the side surrounded by fruit coulis

…like heck it does – I go for tomaso and violation every time, and oats

I agree with the above. I don’t want to be short changed on either layer. How about accompanying dairy based stuff? I’m less fussy here, in order of preference:
Custard
Cream
Greek yogurt

However, ice cream can do one.