Why does my crumble explode?

[panettoinydog]

This nearly always happens to me and I don't know why.

I make an apple crumble and when it goes in the oven it erupts and splodges end up all over me oven and most of teh crumble has sunk into tha apple.

Is it apple consistency? Dish depth? Heat? Depth of apple or crumble layer?

Help me.

Exploding eh? How big are your chunks of apple? What sort of apples are you using?

If crumble is sinking into apple you need more crumble. Maybe try a narrower dish so you have greater topping depth.

it's meant to do that

You need to make small holes in the crumble with e.g. the handle of a teaspoon, to let the steam out as it cooks.

I would think your filling is too juicy and not solid enough; I have had this happen with plum crumble but never apple.
It's still yummy though. You just have to rename it Sunken Crumble Pudding or something.

Maybe your apple is too "wet"?

Bet it tastes good, though.

It is like an explosion, really. The apple is bubbling up in volcanic fashion, big dollops have fallen to the oven floor.

I cook the apple in a saucepan first, with a little bit of water and sugar. I completely cover the apple with crumble but I do have a deep apple layer because I like lots of apple.

Larger crumble to apple ratio - I can try that next time.

seats, it's not meant to do that surely?!

Dryer apple, ok, I can do that. I do have it moist.

Holes in crumble re steam. That makes sense. Relieve the pressure, yes.

It was v v yum, seth. Just the right amount of sweetness compared to sharpness.

Don't cook apple first. Smallish chunks, add suagr as necessary and a few small knobs butter. More crumble topping. Save a space for me.

No need to cook apple first. Mix cut up apply with a couple of teaspoons of sugar or some honey and then tip into dish. Cover with crumble so that no apple shows out. Then cook.

Doh. Cut up APPLE (not apply!)

The reason I cook apple first is so I can taste how much sugar is needed. If you don't pre-cook, I guess you have to guess!

Don;t cook apple first? Really? I use cooking apples. Would they cook through nicely in half an hour?

No. High temp ( eg 200 c ) first 20 mins then a further 30-40 mins at a lower temp ( eg 180c )

thanks for tipz

I think your oven is too hot.

You want a small amount of apple through crumble eruption to get the caramelly toffe bits though.

I always pre cook my apples. I don't like to experience any sort of apple crunchyness with a crumble.

lower temp, ok.

SO much to remember.

The perfect crumble is not as easy to create as it appears.

Do you add oats to your crumble topping? Or ground almonds?

You beat me to it Slubber!
My first ever crumble was an Annabel Karmel one with oats in the topping.
I was dubious about sticking the ground almonds in the fruit (strawberry and apple) but it works i.e. soaks up XS juices and doesn't taste of anything much other than fruit.
I experimented with another crumble without almonds and got gooey wet mess in the bottom.

My Mum's method for crumble success is to cook the crumble mixture separately, sprinkle on top of cooked fruit and heat to serve.

Guaranteed delicious, crunchy crumble topping everytime

I lik e the plain crumble atop apple.

Almonds, flaked, nice on a plum crumble