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    • Difficulty


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By Nigella Lawson

Published 1998

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I can’t say I don’t ever use machinery to make crumble, but there is something peculiarly relaxing about rubbing the cool, smooth butter through the cool, smooth flour with your fingers: it also makes for a more gratifyingly nubbly crumble; the processor can make the crumbs so fine you end up, when cooked, with a cakey rather than crumbly texture. So just remember, if you aren’t making this by hand, to go cautiously.

In either case, the texture is improved by a quick blast in the de