The key to the topping is adding oats and demerara sugar (turbinado sugar or sugar in the raw in the US? The big crystals of crunchy stuff!), and a little neutral oil to bring it together and make it glossy and crunchy. Put that on top of anything and you're onto a winner.
That series needs a book, please. We need shows that are like that - unpacking the principles and teaching us how to riff. Nothing levels up skills like that.
I need to confess: I'm addicted to Sohla's videos. All that energy of hers is just crazily inspiring and lovable. Too bad I don't have an oven, but I'm strongly considering to buy one just to go off-script, Sohla-style.
There are toaster ovens that work well if you have counter or cart space. We have a small Cuisinart with convection that is excellent and a larger, cheaper Black and Decker that's ok. Check them out online and watch for sales. There are French door models I love but can't justify a third one.
@@Syveril I weigh my food and eat 200 grams of fruit which is an average serving size. i can see how 1000 grams can work in a regular pan. But lets try it :-)
That tapioca vs corn starch tip is something I’m 100% taking with me- beyond her creativity I love Sohla for talking through any & all options with ingredients! 👍🏼
Oh my gosh, when I was making apple crumble the other day I was just thinking about how awesome it would be if Sohla made an off-script episode on fruit crumble so I can experiment with more fruits... I manifested this 😂
The off-script format and how Sohla explains everything and why it's there/what it does is SO helpful for me. My husband can't eat grains, gluten, dairy, eggs, or legumes so I'm always adapting things.
FRUIT 10% sugar 2% starch salt flavorings CRUMBLE 1½ cups flour ⅔ cup granulated sweetener ⅔ cup textural mix-in 10 tablespoons fat Swap up to ½ cup of flour for another flavorful powder, such as cocoa, matcha, powdered freeze-dried fruit, kinako flour, cornmeal, even blitzed-up Cheez-Its. (Any more and your mix won’t have enough structure.) 375 for 50-60 mind
15 minutes is a good target length, generally speaking, but I'd watch a 30 min episode to watch Sohla make one after the other instead of just splicing in shots of the second version. just sayin
I mean, you kind of have to rewatch it anyway. I don't have enough focus to pay attention to what she's saying AND the pop-ups for the other recipe at the same time.
I made a modified version with 70%blueberry 30%strawberry, coconut oil instead of butter, vanilla instead of rosewater, also replaced flour with almond flour and it was delicious and I didn't feel guilty at all! i had a lot of extra crisp left over so I flattened it into granola bars and baked them as well, which were great. thanks sohla for making such accessible, easy to riff delectable recipes!
So I'm housesitting and had a bunch of blueberries on hand - found nuts, nut flour, oats in the cupboards. Tossed a few flavourings in and cornstarch to the filling. It is maybe the best crumble I've ever made. Thank you! This series teaches you *how* to cook, not just a single recipe!
I just had a thought: substitute creamy peanut butter (or other nut butter) for some of the butter in the topping. It would be good on an apple and honey mix -- or maybe apple, honey and banana, for that Elvis vibe!
I made a maple lime thyme peach & nectarine coconut buckwheat crumble! 💚🥥🌾 Really helpful rules & video! Thanks Sohla! Using what you said, I sweetened peaches & nectarines with maple syrup, flavored with lime juice & fresh thyme, and topped them with a buckwheat flour & coconut flake crumble!! It was so yummy and I felt like I could play around with ingredients more because of your ratios! 💚🥥🌾
Sohla, I LOVE your energy! You're so into what you're doing, you describe your food in a way that makes me want to try it, and you're so loose with your ideas for variations, it's like you could just take some food that's about yo go bad in your fridge/pantry, and just go for it! Thank you soooooo much for being you!
My fave fruit and spice combo is darks cherries with cardamom. Any dark berry with cardamom is good. And I always have to add lemon to pretty much all of my fruit desserts along with the sweetner. It just basically amplifies the natural flavor profile already going on.
crushed up graham crackers are a such a great addition to crumble toppings especially if you're someone who doesnt have a super stocked up pantry. my go to super easy topping is just crushed up graham crackers, butter, sprinkle of salt, brown or white sugar (whatever i have around i find a mix of both is the best but ive even cut the sugar with honey if im low on sugar and dont want to use it all up) and then some cinnamon, nutmeg, and clove. those little jars of "pumpkin pie spice" are great if you have like no cabinet space. as long the crumble bakes long enough for the topping to get a little browned and crisp its addictively good. great on a fresh apple crumble but also elevates a mediocre store bought apple pie
Whoever makes the episode titles specifically on the thumbnails deserves a raise "Let's get ready to crumble" "You braise me up" "A tale of two stratas" come on. So good.
Sohla is the best bc you actually learn things about cooking generally from her. Things that are useful in general, not just for the particular recipe she is teaching you
I love crumble and custard. Every year, I make brambleberry and apple crumble (the apples from my neighbour's tree, the brambleberries from a local wood near the canal where I live) and absolute douse it in custard. I like the idea of using starch - I'll be trying that this year.
I just love how she explains the reasoning behind everything! thanks!!! I do have a question regarding the sugar/starch % for the fruit: some fruit is more watery than others, some are sweeter. how does having fixed percentages work?
Sohla, You've made me recall my Dad and how he would be apple crumble while babysitting his granddaughter while her mom and I worked. There was so much love and passion, just like you exhibit. Awesome!
i have a recipe somewhere for a cherry tomato cobbler with cheddar biscuits on top....it's good!! I feel doing a garlic crouton / crumble isn't that far off :)
There’s a tomato curry that I make that uses tamarind paste, which offers a lot of sweet and sour flavors. As I was watching this, I was thinking how good that curry would be with some sort of crumble top.
Just made some today using your rules. Went with nectarines and frozen strawberries, cinnamon, vanilla, honey, cornstarch. Then the topping, finely shredded coconut, little flour, white sugar, oats, butter. Thank you for sharing Sohla!
This recipe saved me. I needed to use a kilo of frozen blueberries and have had no luck finding an inspiring recipe, until now. Because I didn't have any "fancy" ingredients on hand, I used orange zest and juice of orange for the flavor boost and sour cream to serve. A dollop will do you! Pulling the crumble out of the oven and getting hit with the smell of blueberry, orange, and cocoa might be my summer highlight this year.
i remember apple or rhubarb crumbles being one of the first things i baked on my own as a kid! can vouch for creme fraiche being absolutely delicious on crumbles
I love crumbles so much. Plum (and other stone fruits) is my favourite. Apple and rhubarb or blackberry is another British classic! And you can't go wrong with custard, though my boyfriend also likes cream, and I like creme fraiche or a bit of greek yoghurt on my stone fruits crumble. So happy Sohla did just that with her nectarine crumble!
My favorite method for vegan fruit crumble is to use coconut oil instead of butter - it works beautifully! Recently I made an apple and strawberry crisp with cinnamon and cloves, sooo good. I also love peach crumble, peach and blueberry, peach and strawberry... 👌
When you happen to have nectarines and pistachios in the pantry, you immediately make that crumble! Also inspired to make a cherry/almond version for 4th of July!
@@Quiscalus777 it was great but it was a tad wet so I'd recommend adding a bit more starch if your peaches are really juicy and you want to eat it right away
I am a huge fan of crumbles for exactly the reasons you mentioned. Thanks for the recipe. Now, I have some system to my madness: Did you ever think fruit salad crumble? I would imagine it with a relatively simple almond streusel... Or strawberry/rhubarb? Or you could even commit the sacrilege to try and do this healthier by adding veggies like zucchini, carrots, or beets... If you think this is crazy, think pumpkin/orange, beet/raspberry or carrot/mandarin. Like you said: The possibilities are endless.
my favorite additions to blueberry deserts are Anise and Nutmeg. LOTS of Nutmeg, like enough to tickle my nose when I eat it. I don't know if that would work with the black cacao though. Maybe I'll give it a try.
I quickly read this as "Sohla Rules Fruit Crumble!" As if Sohla is the SUPREME QUEEN of the fruit crumble and all said crumbles fall under her royal jurisdiction. After watching this video I can confirm she is indeed Queen Crumble as expected
At 3:54 she says we can use this with ?karowa? or pandan... I know pandan, but not the other. Please correct my spelling so I can search this new (to me) flavor, thanks so much! And thank you for your yummy teachings Sohla!
I definitely am that person who goes every year to farms and gets strawberries, cherries, apples. I can them, freeze them etc. Tomatos and lavender are good too
I was so busy admiring you math recipe skills that I forgot to learn the sugar percentage lol good thing I added this video to my homekeeping curriculum! 😽💦
I’m surprise she used room temperature butter while in many crumble recipes (especially those from uk and australia) usually use frozen butter. Does it make a difference on the final texture whether you use room temperature vs frozen butter?
The link in the description has a blog post with everything written! The topping ratio was: 1.5 cup flour, 2/3 cup granulated sweetener, 2/3 cup textured add-ins, 10 tbs fat 😊
Share with us what kind of fruit crumble you'd make!
Apple and rhubarb.!
I'm thinking pear with a sprouted rye crumble
The key to the topping is adding oats and demerara sugar (turbinado sugar or sugar in the raw in the US? The big crystals of crunchy stuff!), and a little neutral oil to bring it together and make it glossy and crunchy. Put that on top of anything and you're onto a winner.
Could you share the ratio for the GF?
Granny Smith Apple...and it's even better for breakfast :-)
That series needs a book, please.
We need shows that are like that - unpacking the principles and teaching us how to riff. Nothing levels up skills like that.
Carla’s book does a very good job of that
Carla Lalli Music's first cookbook, Where Cooking Begins, is based on that premise. It's great.
I need to confess: I'm addicted to Sohla's videos. All that energy of hers is just crazily inspiring and lovable. Too bad I don't have an oven, but I'm strongly considering to buy one just to go off-script, Sohla-style.
There are some pretty reasonable toaster ovens out their that go on the counter!
I use a toaster oven too, I usually make 2 serving meals so most of my baking/toasting/broiling is done in it. No need to have a huge oven.
There are toaster ovens that work well if you have counter or cart space. We have a small Cuisinart with convection that is excellent and a larger, cheaper Black and Decker that's ok. Check them out online and watch for sales. There are French door models I love but can't justify a third one.
Ahhh I like the ratio quick tip ( 1000 grams of fruit, 10% sugar, 2% starch)! Very easy to remember!
well, idk about using an entire kilo of fruit, but maybe you have a big pan?
I don’t understand, 10% sugar? What does that mean?
@@princeflame295 10% of 1000 grams so 100g sugar
@@Syveril she used a full kilo of blueberries and it fit in her skillet perfectly.
@@Syveril I weigh my food and eat 200 grams of fruit which is an average serving size. i can see how 1000 grams can work in a regular pan. But lets try it :-)
I love that Sohla always explain why we add a certain ingredient and what it does to a recipe. She is so much fun to watch!
That tapioca vs corn starch tip is something I’m 100% taking with me- beyond her creativity I love Sohla for talking through any & all options with ingredients! 👍🏼
Oh my gosh, when I was making apple crumble the other day I was just thinking about how awesome it would be if Sohla made an off-script episode on fruit crumble so I can experiment with more fruits... I manifested this 😂
The off-script format and how Sohla explains everything and why it's there/what it does is SO helpful for me. My husband can't eat grains, gluten, dairy, eggs, or legumes so I'm always adapting things.
I was worried for a sec that this series was over!! NEVER LET IT END!!! We love Sohla!
FRUIT
10% sugar
2% starch
salt
flavorings
CRUMBLE
1½ cups flour
⅔ cup granulated sweetener
⅔ cup textural mix-in
10 tablespoons fat
Swap up to ½ cup of flour for another flavorful powder, such as cocoa, matcha, powdered freeze-dried fruit, kinako flour, cornmeal, even blitzed-up Cheez-Its. (Any more and your mix won’t have enough structure.)
375 for 50-60 mind
“As long as there is enough fat and sugar you will be fine” is such a solid life philosophy.
15 minutes is a good target length, generally speaking, but I'd watch a 30 min episode to watch Sohla make one after the other instead of just splicing in shots of the second version. just sayin
I second that thought
The splicing is very distracting and difficult for my chronic brain fog.
I agree!
I mean, you kind of have to rewatch it anyway. I don't have enough focus to pay attention to what she's saying AND the pop-ups for the other recipe at the same time.
I made a modified version with 70%blueberry 30%strawberry, coconut oil instead of butter, vanilla instead of rosewater, also replaced flour with almond flour and it was delicious and I didn't feel guilty at all! i had a lot of extra crisp left over so I flattened it into granola bars and baked them as well, which were great. thanks sohla for making such accessible, easy to riff delectable recipes!
So I'm housesitting and had a bunch of blueberries on hand - found nuts, nut flour, oats in the cupboards. Tossed a few flavourings in and cornstarch to the filling. It is maybe the best crumble I've ever made. Thank you! This series teaches you *how* to cook, not just a single recipe!
Love the amount of information and tips presented. That's why long elaborated videos are better than shorts.
I just had a thought: substitute creamy peanut butter (or other nut butter) for some of the butter in the topping. It would be good on an apple and honey mix -- or maybe apple, honey and banana, for that Elvis vibe!
going to do that next week! Strawberries are on sale right now so I may go for a pb&j thing
I made a maple lime thyme peach & nectarine coconut buckwheat crumble! 💚🥥🌾 Really helpful rules & video! Thanks Sohla! Using what you said, I sweetened peaches & nectarines with maple syrup, flavored with lime juice & fresh thyme, and topped them with a buckwheat flour & coconut flake crumble!! It was so yummy and I felt like I could play around with ingredients more because of your ratios! 💚🥥🌾
Sohla, I LOVE your energy! You're so into what you're doing, you describe your food in a way that makes me want to try it, and you're so loose with your ideas for variations, it's like you could just take some food that's about yo go bad in your fridge/pantry, and just go for it! Thank you soooooo much for being you!
Here for my Monday morning cooking video procrastination. Thank you Sohla always!
I have a crumble in the oven thanks to you! Plum/Pear with the Pistachio topping!
Pouring some kind of milk/cream over any kind of cobbler or crisp is my go to. Yum!
My fave fruit and spice combo is darks cherries with cardamom. Any dark berry with cardamom is good. And I always have to add lemon to pretty much all of my fruit desserts along with the sweetner. It just basically amplifies the natural flavor profile already going on.
crushed up graham crackers are a such a great addition to crumble toppings especially if you're someone who doesnt have a super stocked up pantry.
my go to super easy topping is just crushed up graham crackers, butter, sprinkle of salt, brown or white sugar (whatever i have around i find a mix of both is the best but ive even cut the sugar with honey if im low on sugar and dont want to use it all up) and then some cinnamon, nutmeg, and clove. those little jars of "pumpkin pie spice" are great if you have like no cabinet space. as long the crumble bakes long enough for the topping to get a little browned and crisp its addictively good. great on a fresh apple crumble but also elevates a mediocre store bought apple pie
I LOVE this series! Keep the Sohla content coming!
Whoever makes the episode titles specifically on the thumbnails deserves a raise "Let's get ready to crumble" "You braise me up" "A tale of two stratas" come on. So good.
Sohla is the best bc you actually learn things about cooking generally from her. Things that are useful in general, not just for the particular recipe she is teaching you
12:00 love the gold spoon!
As an topping add-in, try little balls of rolled up marzipan. It’s delicious.
Tapioca starch is a great suggestion! Thanks Sohla! Another thing to add to my baking cabinet arsenal!
It's a great thickener I use it a lot to thicken cream based sauces.
Agreed really loved the tips and explanation of why its different
I love Sohla's recipes! I aspire to her level of creativity!
I love crumble and custard. Every year, I make brambleberry and apple crumble (the apples from my neighbour's tree, the brambleberries from a local wood near the canal where I live) and absolute douse it in custard. I like the idea of using starch - I'll be trying that this year.
Made blueberry with black pepper gingerbread and it was so good! Thanks for the awesome base recipe!
I love Sohla! Can’t wait to see her next episode!!
I just made an elderflower blueberry crumble with a honey oat streusel. It was so good!!
I love crumble in the fall - apple, berry, peach . I love watching you cook.
I just love how she explains the reasoning behind everything! thanks!!! I do have a question regarding the sugar/starch % for the fruit: some fruit is more watery than others, some are sweeter. how does having fixed percentages work?
Sohla, You've made me recall my Dad and how he would be apple crumble while babysitting his granddaughter while her mom and I worked. There was so much love and passion, just like you exhibit. Awesome!
LOL, no he would not be apple crumble, he would make apple crumble. hahahaha
Any fruit, huh?
How insane do we go before we end up with whole tomatoes with garlic bread crumble?
i have a recipe somewhere for a cherry tomato cobbler with cheddar biscuits on top....it's good!! I feel doing a garlic crouton / crumble isn't that far off :)
There’s a tomato curry that I make that uses tamarind paste, which offers a lot of sweet and sour flavors. As I was watching this, I was thinking how good that curry would be with some sort of crumble top.
Grapefruit and watermelon
???
Sounds like upside down bruschetta!
That’s next-level off-script! Sold.
Just made some today using your rules. Went with nectarines and frozen strawberries, cinnamon, vanilla, honey, cornstarch. Then the topping, finely shredded coconut, little flour, white sugar, oats, butter. Thank you for sharing Sohla!
Wow!! This sounds amazing!!
This recipe saved me. I needed to use a kilo of frozen blueberries and have had no luck finding an inspiring recipe, until now. Because I didn't have any "fancy" ingredients on hand, I used orange zest and juice of orange for the flavor boost and sour cream to serve. A dollop will do you! Pulling the crumble out of the oven and getting hit with the smell of blueberry, orange, and cocoa might be my summer highlight this year.
This sounds absolutely delicious Meggen!!
I am living for these recipes especially when I am told that ANY kind fruit that I think of CAN crumble AND Sohla's apron!
i remember apple or rhubarb crumbles being one of the first things i baked on my own as a kid! can vouch for creme fraiche being absolutely delicious on crumbles
This video is superb and I LOVE that apron, Sohla!!! 🤗🤗🤗
The Best. Love a good Ratio Rule!
I just made the nectarine crumble. It's absolutely delicious! Thank you Sohla.
I love crumbles so much. Plum (and other stone fruits) is my favourite. Apple and rhubarb or blackberry is another British classic! And you can't go wrong with custard, though my boyfriend also likes cream, and I like creme fraiche or a bit of greek yoghurt on my stone fruits crumble. So happy Sohla did just that with her nectarine crumble!
Heavy cream is a wonderful topping! Sometimes I'll put it on a really rich, dark chocolate ice cream. It almost becomes a glaze.
Sohla, you are a national treasure.
Great personality! Thank you.
Sohla is the best! I just picked berries and rhubarb in my garden
When Sohla said "Off-Script with Sohla" I thought she said "Oscar for Sohla". I wonder if they give awards for food videos?
Isn’t there an awards show for online videos?? Webby awards?
they do! its called the streamy awards and ur so right shes the perfect candidate
Love this! Thank you
Sohla! Darling young lady thank you. I love your videos and recipes.
Loved this video!! Never nailed a fruit crumble because of its excessive moisture with fruit juices! Thank you 😊
OMG, I need to make this! Thank you Sohla.
My favorite method for vegan fruit crumble is to use coconut oil instead of butter - it works beautifully! Recently I made an apple and strawberry crisp with cinnamon and cloves, sooo good. I also love peach crumble, peach and blueberry, peach and strawberry... 👌
When you happen to have nectarines and pistachios in the pantry, you immediately make that crumble!
Also inspired to make a cherry/almond version for 4th of July!
Room temp butter for the crumble 🤯. I've always used cold cubed, and it never fully comes together. Thank you!
Not the topic, but Sohla looks super cute in this video 🥺💜
Your skin looks amazing! You’re glowing in this video
Once again your video has left me hungry and drooling.
I love fruit crumble
Thank you!,, will try this for sure🦋❤️
I tried this out (peach, honey, and black pepper) and it’s in the oven so fingers crossed it turns out well!
How'd it turn out?
@@Quiscalus777 it was great but it was a tad wet so I'd recommend adding a bit more starch if your peaches are really juicy and you want to eat it right away
I hope Sohla does a cookbook with these riffable ideas as well as those ratios and instructions. The 10%, 2% was eye opening.
That cast iron skillet she uses on the blueberry crumble is GORGEOUS tho
Her apron ❤️
love you sohla
YESSS I missed this series :D
Idk what it is but I'm loving that apron on you Sohla, lookin good and serving up knowledge w/ crumble 💯💯
Heavenly!
Thanks Sohla!
Apple crumble and custard, absolute classic. And can confirm cinnamon works well in the crumble with some oats mixed in
That looked really delicious.
First: Sohla is quite possibly the best food science educator in media today.
Second: just cream? Whip it! Into shape! Shape it up! Tastes great!
@XYZ Kenji’s a fine product tester and recipe developer, and I appreciate him for what he does.
First one ready to watch Sohla 🥰🥰
I see Sohla I hit like..... not a joke, she reminds me so much of my daughter...
If you could convince her to do a video on camping cooking....
the little Sohla doodle is so cute!!
I am a huge fan of crumbles for exactly the reasons you mentioned. Thanks for the recipe. Now, I have some system to my madness: Did you ever think fruit salad crumble? I would imagine it with a relatively simple almond streusel... Or strawberry/rhubarb? Or you could even commit the sacrilege to try and do this healthier by adding veggies like zucchini, carrots, or beets... If you think this is crazy, think pumpkin/orange, beet/raspberry or carrot/mandarin. Like you said: The possibilities are endless.
I've learnt more from this series than I have from my masters degree
my favorite additions to blueberry deserts are Anise and Nutmeg. LOTS of Nutmeg, like enough to tickle my nose when I eat it. I don't know if that would work with the black cacao though. Maybe I'll give it a try.
I quickly read this as "Sohla Rules Fruit Crumble!" As if Sohla is the SUPREME QUEEN of the fruit crumble and all said crumbles fall under her royal jurisdiction. After watching this video I can confirm she is indeed Queen Crumble as expected
Sohla please make a cook book!
I can't remember what the ratio is for streusel, is it equal parts flour and butter? then like half part sugar?
I ❤️ this!
watching a video 10 seconds after it's been uploaded feels........... wild. hello all.
AND it's partially about my favouritest of starches, tapioca! amazing.
Sohla deserves star chef status and we're going to get her there.
Just before Sohla talked about doing this with kids I was thinking how my 7 yo with aspirations to be a baker would be ALL over this.
At 3:54 she says we can use this with ?karowa? or pandan... I know pandan, but not the other. Please correct my spelling so I can search this new (to me) flavor, thanks so much! And thank you for your yummy teachings Sohla!
she is saying "kewra", you can look up kewra water or kewra essence to learn more!
I definitely am that person who goes every year to farms and gets strawberries, cherries, apples. I can them, freeze them etc. Tomatos and lavender are good too
This sounds lovely- can I replace butter with olive oil?
Blue berries with lavender 💜🙏🏼👏🏼
I just bought a bunch of apples and oats yesterday and was hoping to make a crumble 😁😁 Sohla said you can use bananas, will that bake well? 🤔
With the ratios it would be pretty easy to make a single serve crumble in a ramekin to test flavor combos.
Am I the only one that saw the thumbnail and thought Sohla finally cracked and went on a murder spree? That apron got me!
I thought the recipe really messed it up 😂
The *second* Sohla starts her own RUclips channel…. I’m in there like swimwear
cool apron, especially on crumble day =]
I was so busy admiring you math recipe skills that I forgot to learn the sugar percentage lol good thing I added this video to my homekeeping curriculum! 😽💦
I’m surprise she used room temperature butter while in many crumble recipes (especially those from uk and australia) usually use frozen butter. Does it make a difference on the final texture whether you use room temperature vs frozen butter?
Love the ratio for the fruit filling - is there an appropriate weight or volume ratio for the topping, too?
The link in the description has a blog post with everything written! The topping ratio was: 1.5 cup flour, 2/3 cup granulated sweetener, 2/3 cup textured add-ins, 10 tbs fat 😊
love that Sohla...