Crumble-in-a-Bag

This is a fun and novel way to make crumble. It’s easy to measure, involves very little mess and is great for those occasions when there is limited space available.

Ingredients

400g can apple (not pie filling)
6 x level 15ml spoons wholemeal flour
6 x level 15ml spoons plain white flour
6 x level 15ml spoons oats
3 x level 15ml spoons caster OR demerara sugar (or some of each)
5 x level 15ml spoons unsaturated fat spread

Equipment

Can opener
Large metal spoon
Medium ovenproof dish or small foil container and lid x 2
Medium-sized zip seal bag
15ml measuring spoon
Baking tray
Oven gloves

Instructions

1. Using the can opener, carefully remove the lid from the canned apple.
2. Using the metal spoon, spoon the apple into the foil containers or ovenproof dish.
3. Preheat the oven to 180°C/160°C fan or gas mark 4.
4. Open the zip seal bag and fold the top over.
5. Measure the wholemeal flour, plain flour and oats into the bag using the 15ml measuring spoon.
6. Add the caster or demerara sugar to the bag. Unfold the bag, zip it shut and gently shake the bag to mix the dry ingredients.
7. Reopen the bag and fold over again. Carefully add the spread into the bag. You may need to use the edge of the container to level the spoon and the edge of the bag to help you slide the spread off the spoon.
8. Unfold the top of the bag and gently squeeze out some of the air and then zip it shut.
9. Using the rubbing-in method, use your fingertips to gently rub-in (not squeeze) the ingredients together until small lumps appear. All the ingredients should remain inside the bag.
10. Unzip the bag and fold over the top again and either spoon or pour the crumble carefully over the fruit.
11. Place the foil containers or dish on a baking tray and bake for 25-30 minutes or until the crumble topping is golden brown.

Skills used include:
Measuring, rubbing-in, mixing/combining and baking.

Top Tips

• Don’t squeeze out all of the air as this will make the bag sticky when you rub-in the crumble.
• Be gentle when you rub-in the crumble so that you don’t break the bag.

Something to try next time

• Use 400g of any type of canned, frozen or fresh fruit (in natural juice) instead of the apple.
• Use a combination of fruits such as blackberries and apples.
• Add ¼ x 5ml spoon of cinnamon or mixed spice to the crumble or apple mixture for extra flavour.
• Add 1 x 15ml spoon of sultanas or raisins to the apple mixture.

Prepare now, eat later

• The uncooked crumble can be stored in the fridge for up to 2 days.
• If you are planning to freeze the crumble, foil dishes are ideal to use as they stack easily in the freezer and free up your ovenproof dishes. Freeze, either uncooked or cooked, for up to 1 month. Defrost before baking or reheating.