Fruit Crumble vs Fruit Crisp

JAS_OH1 said:
I am not familiar with demarara sugar. Is that like turbinado (raw sugar)?
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Yes and No

It is a brown sugar (is a British one) hard to get in Australia, but it has very definite crystals and structure that holds its own in baking which is why we like it. You know you've used it. It also has taste and isn't just sweet.

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methinks the "mother topping" (ala "mother sauces") is "streusel" - flour+butter+sugar+salt
other flavorings as appropriate . . .

one can expand the basic streusel compound with oats/grains/nuts/fried fruit/'unlimited' to work with many things.
one of my favs is a 'baked streusel with oats and raisins' topping for yogurt/ice cream.
the baked 'step' makes it a crisper thing - non-baked is too soft and too raw for use . . .
 
Barriehie said:
Looks a lot like turbinado sugar but there are differences between the two.
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From what I gather (and I might just be barking up the wrong tree), both demerara and turbinado are the same; sugar from raw sugar cane. However, the turbinado apparently has extra molasses added at some stage.
 
None of my family or friends families put oats in crumble when I was a kid. I think it's more of a recent development in the history of cooking.
I'm happy to use oats or oat flour in my cooking tho
 
JAS_OH1 said:
It's a thing here too, my paternal grandmother always used oats. I just don't care for the texture too much when the oats are too big, which is why I want to break them up a little. I am not familiar with demarara sugar. Is that like turbinado (raw sugar)?
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demerara is a type of brown sugar with grains which are quite hard (bigger/harder than standard uk table sugar), quite unlike soft brown sugar which I tend to use often in cakes.
Demerara sugar sprinkled on top of a fruit cake before baking will melt to a very thin sugar glaze which is quite nice.
 
AdaptAndAchieve said:
None of my family or friends families put oats in crumble when I was a kid. I think it's more of a recent development in the history of cooking.
I'm happy to use oats or oat flour in my cooking tho
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Not sure it's that recent. I'm from the UK which you won't be aware of, and I've never had crumble without oats.

My oldest cookbook dated 1984 has oats in the crumble topping.

I can't photo the actual recipe because that's a copyright violation, but I can assure you it has oats in it.

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karadekoolaid said:
I first made crumble in London in the 1970s - with oats, probably because I ran out of flour!
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my cooking skills in the 70's amounted to asking my Grannie to help me make pancakes (that's tomorrow by the way) and making scones . I was 7 yrs old in 1980.
 
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