The fact that my 2 APSOLOUT FAVEBABE! Channels are in contact with each other has just made my rainbow month! For the love of Scapi Mike please serve it forth with MAX!!!
@@Fluttermoth the match is so perfect espechialy the foregibg aspect of atomic shrimp with the historical aspect of tasting history seems like a perfect fit for some obscure historical recipie.
I love how you use the apple peels for tea. I also wanted to thank you for introducing me (us) to Africa Everyday. I have learned so much from you two gentlemen
We have always used like a oat mix for our crumble topping, same flour butter sugar thing, but it always gives it a bit more texture and interest, just how we prefer it
@@thaddansen2989 I am a Midwesterner through and through and I have never heard of Graham cracker crumbs in a crumble topping. For a crust, yes but not on top.
One thing I learned recently about custard powder is that it was a recipe invention Alfred Bird (Where the bird name comes from) created as a practical substitute for normal egg custard since Bird's wife was allergic to egg. It took a dinner party to convince him to put the recipe into public production. The original recipe he used turmeric, to give it that eggy colour. The recipe would turn out to be very popular in Asian countries, such as India, and generally within vegetarian communities.
Oh well that's ruined movie night... Instead of watching 'The Gentleman' the missus has ordered me out to Asda to buy apple crumble & custard . Cheers Mike 👍 🙄🍎🤣
i'd just like to comment and say i came across your channel by accident ( i think i was watching a fishing cook and catch from australia and your video came up as a suggestion), and its brilliant....... i'm working my way through them,....... because i'm a brit, i love the foraging vids, because its things i've seen and can relate to.... i really enjoy the limited budget vids, and suprisingly i got enthralled by the annoy the scammer vids.... top class mate.... you're a genuinely likeable bloke.... i wish you all the best with your youtube future...i think you're gonna do well.......
I used to love when our school had something called Apple Crisp at lunch. Basically this although without the custard. I have made custard before but used a double boiler setup to maintain the temp. It was part of a vanilla ice cream recipe when I bought an ice cream maker years ago. Very popular with the kids.
My grandmother used to make a very tasty rhubarb crumble using oat and cornflakes in the crumble. As a nipper I used to really look forward to helping her by using a rolling pin to crush the cornflakes. My mouth is watering just remembering that.
I didn't until a friend of mine told me about it. They had a bumper forage of chestnuts on year. Roasted them and pounded them into a flour. It's great with dessert type dishes where the kind of flour you use isn't too important. It just gives it a pleasant nuttiness.
I just wanted an opportunity to say this to you so I came to your most recent video to say it, but I have been watching/listening to a lot of your videos over the past few weeks and I have to say, you’re a real gem of a person, a stand up guy. Your voice is very soothing too, so that helps even more. You’ve completely and fully earned my sub, I hope you never stray from this wonderful path you have carved for yourself
I know the idea of this series is to make basic versions of English meals that can be easily replicated in the rest of the world, so apples make sense, but I would have loved you to have made a crumble with gooseberries as they seem a little bit forgotten about these days. Great video as always, though :)
Gooseberry crumble is the best but ,as you say, they are a forgotten fruit. At one time, most people had a gooseberry bush in the garden ( that's where babies came from after all!)but now it's hard to find them even tinned.They also make a fantastic jam. I guess it's their unfriendly nature that makes gooseberries unpopular!
Fruit crumbles are pretty popular where I live (east coast Canada) but we don't normally have custard with it. We usually spice the crumble topping and use oats in it as well. And we serve it with vanilla ice cream
When growing up we had Blenheim Orange apple trees in our garden. They were a good eater, cooker & keeper. In my memory they were the nicest apples I ever tasted, & at their best at the very end of the keeping period, shrunken, wrinkly & sweet.
I often mix in oats with the crumble, I use eating apples and don't bother with adding sugar to the fruit unless I add something really sour like rhubarb
The only way I might be persuaded to eat rhubarb is sweetened in a crumble! It’s horrible, otherwise! When my eldest sister was in school, one day, they had rhubarb crumble and custard - if my sister had her way, she would have had just the crumble and custard - but some teacher decided to take the mickey and scraped all the crumble off and would not even let her have custard - she ended up with a bowlful of unsweetened rhubarb - just as well she’s not hypoglycaemic!
"Holsteiner Cox" works very well in such recipes, if you're in northern Germany. Edit: the German variant is "Streuselkuchen", using larger loose crumbles on top of the fruit filling.
ive always found blitzed oats (basically rice flour) to work really good for apple crumble, flour is easy to come by but we always have oats in the house
I make something very similar using fruit or pie filling, covering it with a yellow cake mix, pouring some melted butter on top of the mix and baking it. Very fruity and buttery!
Thanks for using the metric system. Watch a lot of English channels and it‘s always a pain in the butt to convert everything to gramms, kilogramms, cm, etc. Makes my (baking/cooking) life much easier. Greetings from Austria
The English have used SI for half a century by now, so unless they’re making historical recipes the only English-speaking country that still uses pounds and pints is the USA.
'Baking' - steaming my suet pudding now. I was inspired by your spotted Richard episode. It's applesauce and allspice, with mixed fruit and raspberry jam. 🤞
Crumble is one of my favour autumn deserts. I get PYO apples from a community orchard in my home city of Hull. My favour apple combination is half Bramley and half Cider Russets. Rhubarb is also in season at the moment.
I love your traditional British cooking videos. I think I watched How to Make Pickled Walnuts(all 3 installments) 3x. I don’t know why, I’m American and have never even heard of a pickled walnut before. But I find these types of videos comforting and now I want to eat them. Oh, and please can you give us an update on your dandelion mead. Completely intrigued and curious.
Wow you _really_ make me want to pick up cooking more regularly. I have been doing a little foraging, carefully, and your skill just making about anything from scratch seems even _more_ impressive now.
The two or three times I made crumble, a few decades ago, I added the sugar to the flour before adding the knobs of butter. It's all a long time ago, but I think it helped in cutting up the butter and hastened the crumbing
I have just followed this recipe we picked the berries on Friday morning and I froze them it's in the oven now I will let you know if it's better than mine 😁
Love me a granny smith. Haven’t had one in a couple years or so. Thanks for the video as always. I love crisps, especially cherry and peach in that order hehe. Best wishes to you and Jenny, sorry If I spelled her name wrong.
Delicious. Reminds me of my grandmother, who made these classic desserts for us kids. She made "æblekage" (literally "applecake") which is very much like your crumble, only served with slightly sweetened whipped cream.
here in new england we have apple crisp. similar dish but it has a more streusel like topping with rolled oats (and barley in you're lucky) and no custard. I add dried cranberries, crumbled up pecans, fresh vanilla and a splash of rum, it's very good.
Aye, they're these big green things. Quite bitter to eat on their own but we'd normally chop them up and boil them down with sugar and turn it into a sauce to have with pork.
Ok Boss… I’ve just made this and it’s cooling on the table just now. I was thinking… have you made this with rhubarb and other items? Is there anything you can forage and add for the filling? Would you consider doing another video with these? Also, lot’s of recipes use oats and other things in the crumble - thoughts on this?
Rhubarb crumble is my favourite crumble. It helps that rhubarb is easy to grow so is essentially free. My only problem with rhubarb is that you need so much more sugar than you do with other fruits. That said the other fruits bring sugar themselves so the end result is probably similar sugar content.
@@ragnkja True that. I need to lift mine as it's exhausted the ground where it's growing. I need to move it to a site that I've prepared with enriched soil, lots of organic material as it's a gross feeder. I find that, where I am (northern New Zealand) it does best with about 3 hours of direct sun a day in summer.
In our family, we make fruit crumble (fruit crisp) with crabapples. Yup, a little more prep but very tart and tasty and very pretty colour. We have it with vanilla ice cream. Maybe we'll try it with custard next fall. 🇨🇦
Why are baked apples so good? They have this amazing jello like consistency, get sweeter when baked. My friend always bakes apples in tinfoil and puts them into the hot ash of campfire when we go camping.
Strangely enough I made my partner a black cherry crumble yesterday (its her favourite) I tend to add a handful of porridge oats to the crumble topping for abit of extra texture and give it a shortcrust base so more like a crumble pie
Controversial crumble opinion - I always used to lay the crumble down loosely, but Delia Smith says to pack the topping down as hard as you can. I thought she was mad but I tried it for the first time recently and its amazing. It goes crispier but not too dense somehow!
Interesting to see the different textures between a British crumble and custard and what is common here in the US. I'll have to see if I can find custard powder to satisfy my curiosity.
When I come to England, I may show up your house and ask you to make this.
The fact that my 2 APSOLOUT FAVEBABE! Channels are in contact with each other has just made my rainbow month! For the love of Scapi Mike please serve it forth with MAX!!!
@@badspellah So agree, two of the loveliest guys you could wish for, a collab would be awesome!
@@Fluttermoth the match is so perfect espechialy the foregibg aspect of atomic shrimp with the historical aspect of tasting history seems like a perfect fit for some obscure historical recipie.
If you're gonna stalk him, make sure he stalks the apples👍
@@badspellah For the love of Scappi is going into my daily phrase book.
I love how you use the apple peels for tea.
I also wanted to thank you for introducing me (us) to Africa Everyday. I have learned so much from you two gentlemen
We have always used like a oat mix for our crumble topping, same flour butter sugar thing, but it always gives it a bit more texture and interest, just how we prefer it
I've always added oats too.
Thirded
I prefer graham cracker crumbs, but that might be a North American thing.
@@thaddansen2989 I am a Midwesterner through and through and I have never heard of Graham cracker crumbs in a crumble topping. For a crust, yes but not on top.
One thing I learned recently about custard powder is that it was a recipe invention Alfred Bird (Where the bird name comes from) created as a practical substitute for normal egg custard since Bird's wife was allergic to egg. It took a dinner party to convince him to put the recipe into public production. The original recipe he used turmeric, to give it that eggy colour. The recipe would turn out to be very popular in Asian countries, such as India, and generally within vegetarian communities.
oh wow! I know you left this comment two years ago, but you really do learn something every day.
Some of my favorite memories are picking blackberries with my family and my aunt making a cobbler with ice cream
Oh well that's ruined movie night... Instead of watching 'The Gentleman' the missus has ordered me out to Asda to buy apple crumble & custard . Cheers Mike 👍 🙄🍎🤣
This is a certified British moment
I really wouldn’t be able to have just one portion! I’m salivating 😋😋😋
i'd just like to comment and say i came across your channel by accident ( i think i was watching a fishing cook and catch from australia and your video came up as a suggestion), and its brilliant....... i'm working my way through them,....... because i'm a brit, i love the foraging vids, because its things i've seen and can relate to.... i really enjoy the limited budget vids, and suprisingly i got enthralled by the annoy the scammer vids.... top class mate.... you're a genuinely likeable bloke.... i wish you all the best with your youtube future...i think you're gonna do well.......
I used to love when our school had something called Apple Crisp at lunch. Basically this although without the custard.
I have made custard before but used a double boiler setup to maintain the temp. It was part of a vanilla ice cream recipe when I bought an ice cream maker years ago. Very popular with the kids.
I can't wait to taste it. Mmnnn
Thanks wish he wore a hat while cooking this
My grandmother used to make a very tasty rhubarb crumble using oat and cornflakes in the crumble. As a nipper I used to really look forward to helping her by using a rolling pin to crush the cornflakes. My mouth is watering just remembering that.
I highly recommend using chestnut flour in a crumble mix if they're bountiful enough where you are.
Ooh! He could forage for them and then make it!
I didn't even know that was a thing
I didn't until a friend of mine told me about it. They had a bumper forage of chestnuts on year. Roasted them and pounded them into a flour. It's great with dessert type dishes where the kind of flour you use isn't too important. It just gives it a pleasant nuttiness.
Rhubarb and apple crumble is superb Mike, especially with free wash rhubarb from the garden
This looks great! I love apple crumble.
I just wanted an opportunity to say this to you so I came to your most recent video to say it, but I have been watching/listening to a lot of your videos over the past few weeks and I have to say, you’re a real gem of a person, a stand up guy. Your voice is very soothing too, so that helps even more. You’ve completely and fully earned my sub, I hope you never stray from this wonderful path you have carved for yourself
I know the idea of this series is to make basic versions of English meals that can be easily replicated in the rest of the world, so apples make sense, but I would have loved you to have made a crumble with gooseberries as they seem a little bit forgotten about these days. Great video as always, though :)
Gooseberry crumble is the best but ,as you say, they are a forgotten fruit. At one time, most people had a gooseberry bush in the garden ( that's where babies came from after all!)but now it's hard to find them even tinned.They also make a fantastic jam. I guess it's their unfriendly nature that makes gooseberries unpopular!
@@bettygraham818 much narrower seasonal availability of gooseberries though
Fake gooseberries have forever tainted them.
@@altokia2724 never heard of them
Gooseberry plants on amazon!
I am glad I am not the only one who uses a potato peeler for apples, thank you for that!
It's the only way.
Fruit crumbles are pretty popular where I live (east coast Canada) but we don't normally have custard with it. We usually spice the crumble topping and use oats in it as well. And we serve it with vanilla ice cream
Love a good fruit crumble & love homemade custard 😋
When growing up we had Blenheim Orange apple trees in our garden. They were a good eater, cooker & keeper. In my memory they were the nicest apples I ever tasted, & at their best at the very end of the keeping period, shrunken, wrinkly & sweet.
Love apple pie and custard. Last time I used Bramley apples they were so bitter, I couldn't sweeten them so I only use dessert apples now.
i love these videos with Africa Everyday
"In a pie, it's gonna be just fine" - Atomic Shrimp 2021
nice.
3:00 if anyone’s curious
Underrated
Please make merchandise on out of this quote...
I often mix in oats with the crumble, I use eating apples and don't bother with adding sugar to the fruit unless I add something really sour like rhubarb
I use equal parts flour and oats, I really like the rustic texture.
I'm used to having oats in crumble...and sometimes coconut as well
The only way I might be persuaded to eat rhubarb is sweetened in a crumble! It’s horrible, otherwise!
When my eldest sister was in school, one day, they had rhubarb crumble and custard - if my sister had her way, she would have had just the crumble and custard - but some teacher decided to take the mickey and scraped all the crumble off and would not even let her have custard - she ended up with a bowlful of unsweetened rhubarb - just as well she’s not hypoglycaemic!
For apple skins I quite often use them to make a jelly. I never thought to make an apple tea. Thank you
I normally put a tiny bit of flour in with the water and apples just to get a bit of a thicker 'sauce' in the pie. Makes serving it easier.
I use corn starch.
"Holsteiner Cox" works very well in such recipes, if you're in northern Germany.
Edit: the German variant is "Streuselkuchen", using larger loose crumbles on top of the fruit filling.
Streuselkuchen also has a base.
@@rolfs2165 Of course it has, it's just the top layer that's different.
@@jensgoerke3819 Crumble doesn't have a base, though. That's why I mentioned it. ;)
@@rolfs2165 Sorry, I wasn't paying enough attention at the time and skipped over that part. Thanks for the reminder.
I’m gonna follow this recipe immediately
Excellent video, looks absolutely delicious
Looks very yummy and looks great. 😊
ive always found blitzed oats (basically rice flour) to work really good for apple crumble, flour is easy to come by but we always have oats in the house
Thank you for this, must try this for the autumn season!
mmm that looks lush im, so going to try this recipe.
I make something very similar using fruit or pie filling, covering it with a yellow cake mix, pouring some melted butter on top of the mix and baking it. Very fruity and buttery!
How my Nan and myself made it together years ago happy memories great video fella !
This man's culinary knowledge and creativity never ceases to amaze me
Looks great, I've been meaning to look up a crumble recipe to make my own soon. Thanks for another excellent video and recipe
That looks absolutely phenomenal. Custard has been a favorite of mine since childhood.
Thanks for using the metric system. Watch a lot of English channels and it‘s always a pain in the butt to convert everything to gramms, kilogramms, cm, etc. Makes my (baking/cooking) life much easier.
Greetings from Austria
The English have used SI for half a century by now, so unless they’re making historical recipes the only English-speaking country that still uses pounds and pints is the USA.
'Baking' - steaming my suet pudding now. I was inspired by your spotted Richard episode. It's applesauce and allspice, with mixed fruit and raspberry jam. 🤞
Yum Yum - I can almost taste it. Must give it a go.
Love the randomness level of this channel.
I appreciated seeing this. My husband and I debate crumble, buckle, Betty, and crisp. Lol
Looks delicious 😋. I love it with a bit of oats in. Brown sugar but it will burn, if it's too high. Well done you ❤️. Yours looks just perfection.
Crimble crumble RIP Paul ritter, I use to go grab apple picking with my gran when she was making one but for me rubbarb crumble is the king
Rhubarb crumble is the best, but I guess rhubarb might be hard to get hold of or even completely unknown outside of the UK. I don't know.
I think your custard is just right for a crumble and looks delicious 😊
Crumble is one of my favour autumn deserts. I get PYO apples from a community orchard in my home city of Hull.
My favour apple combination is half Bramley and half Cider Russets. Rhubarb is also in season at the moment.
That looks lovely 😋
I love your traditional British cooking videos. I think I watched How to Make Pickled Walnuts(all 3 installments) 3x. I don’t know why, I’m American and have never even heard of a pickled walnut before. But I find these types of videos comforting and now I want to eat them.
Oh, and please can you give us an update on your dandelion mead. Completely intrigued and curious.
The smell of Bird's custard powder reminds me of helping my Nan make custard to go with her apple pie for dessert for Sunday lunch. Good times.
Wow you _really_ make me want to pick up cooking more regularly. I have been doing a little foraging, carefully, and your skill just making about anything from scratch seems even _more_ impressive now.
The two or three times I made crumble, a few decades ago, I added the sugar to the flour before adding the knobs of butter. It's all a long time ago, but I think it helped in cutting up the butter and hastened the crumbing
Yes, I think the same. The roughness seems to making the rubbing in just a tad quicker
I’ve always struggled when cooking home made apple crumble
Hopefully my next attempt will be a success, Thanks Atomic 🙏🏼
I discovered apple crumble and custard when I was doing a student exchange during my secondary years, loved it!
I made this. It's amazing!
Honestly every time i watch one of your videos i always get food cravings and an itch to try a bunch of different things to cook :)
I have just followed this recipe we picked the berries on Friday morning and I froze them it's in the oven now I will let you know if it's better than mine 😁
Love me a granny smith. Haven’t had one in a couple years or so. Thanks for the video as always. I love crisps, especially cherry and peach in that order hehe. Best wishes to you and Jenny, sorry If I spelled her name wrong.
Grant Smith sounds like the name of a plumber with a BMW.
@@gregh378 hah, typo hehe. Yeah it does. I’ll correct the typo, thanks.
Reminds me of training to be a chef in early 70s in a Jersey hotel.
Merton?
that's oddly specific
@@AliciaB. Not odd, just got a good memory.
@@Jufudgey ?
@@Jufudgey Why would anyone name themselves after a virus?
Oh that looks incredible. Definitely gonna be trying that out! Although converting to american measurements could be interesting
This is great! I'm going to make this on Sunday.
Yum! Apple cobbler is a favorite of mine, this looks very similar.
Delicious. Reminds me of my grandmother, who made these classic desserts for us kids. She made "æblekage" (literally "applecake") which is very much like your crumble, only served with slightly sweetened whipped cream.
Different coloured socks. :3 Thank you for sharing, I like crumble pie.
here in new england we have apple crisp. similar dish but it has a more streusel like topping with rolled oats (and barley in you're lucky) and no custard. I add dried cranberries, crumbled up pecans, fresh vanilla and a splash of rum, it's very good.
Trying to peel an apple with a knife when you have a peeler right there is the perfect microcasm of this channel.
Can you give more budget recipes like the bread? The bread is my favorite baking thing
There's actually cooking apples in England? Wow I didn't expect that, it sounds awesome!
Aye, they're these big green things. Quite bitter to eat on their own but we'd normally chop them up and boil them down with sugar and turn it into a sauce to have with pork.
They're called Bramley apples. They're pretty big, maybe 2-3x the size of a regular apple.
England, I understand has 3 categories of apple: Cooking, Eating, and Cider
Crumble is one of my most favourite desserts especially when made with rhubarb, and of course not forgetting custard
I'm with you, I like a thick crumble layer. & Yum, Creme Anglais, so good the french acknowledge it.
Egg whites can be frozen for later.
*crème Anglaise
@@AliciaB. *crème anglaise
@@amandadavies.. It's true that we don't capitalize nationality adjectives in French, but OP was using the term in an English sentence
@@AliciaB. You corected the "Anglais" to Anglaise. so I thought you were being particular about it in general, hence my correction of the adjective.
@@amandadavies.. no it's just that the è and the final e were missing
I've never had a crumble with custard, but it looks good!
That apple peel infusion works brilliantly with a chamomile teabag.
Ok Boss… I’ve just made this and it’s cooling on the table just now.
I was thinking… have you made this with rhubarb and other items? Is there anything you can forage and add for the filling? Would you consider doing another video with these? Also, lot’s of recipes use oats and other things in the crumble - thoughts on this?
Rhubarb crumble is my favourite crumble. It helps that rhubarb is easy to grow so is essentially free. My only problem with rhubarb is that you need so much more sugar than you do with other fruits. That said the other fruits bring sugar themselves so the end result is probably similar sugar content.
@@Shaun.Stephens
Assuming you manage to plant the rhubarb in a place where it thrives, that is.
@@ragnkja True that. I need to lift mine as it's exhausted the ground where it's growing. I need to move it to a site that I've prepared with enriched soil, lots of organic material as it's a gross feeder. I find that, where I am (northern New Zealand) it does best with about 3 hours of direct sun a day in summer.
I'm only good on the grill. You make me want to bake.
Go for it! You have nothing to lose.
So make grilled apple crisp then?
If you close the grill lid,
You are technically baking.
@@SonofTheMorningStar666 what if i lose my arm
@@MikeAckerschott. Extra meat for the grill. I see no problems.
In our family, we make fruit crumble (fruit crisp) with crabapples. Yup, a little more prep but very tart and tasty and very pretty colour. We have it with vanilla ice cream. Maybe we'll try it with custard next fall. 🇨🇦
Looks good I might make it later
It looks really tasty especially with the egg custard :)
I too like a deep crumble layer! Not yet noon and you're making my mouth water! 😆
i have to say i'm impressed, making custard from scratch is quite tough, as you said if done wrong all you have is scrambled eggs in hot milk
Weird thing is - I think I like the cornflour version better
@@AtomicShrimp so do i
tried this recipe, it was great! too lazy for the custard, but I bet it would be even better with it. love you atomic shrimp!
Yet again, you're making me hungry
When I was a kid my mom would serve crumble with ice cream.
cannot wait to see how Babatunde makes this in a nigerian style!
Makes my mouth water!
Why are baked apples so good? They have this amazing jello like consistency, get sweeter when baked. My friend always bakes apples in tinfoil and puts them into the hot ash of campfire when we go camping.
I might have to cook a crumble and some custard tomorrow
that looks so delicious
loving the content!
This looks delicious. A thought what if you put one of the egg whites in to have a more substantial texture to the custard?
Mum makes delicious rhubarb crumble.
The best part of a crumble is the crumble part.
Where are the pots from? They look so nice with the wooden handle and it seems so practical to have that part made of wood!
Is beef stock bone tea? if you mix it and apple tea do you have bone apple tea?
I love u and babatunde
Strangely enough I made my partner a black cherry crumble yesterday (its her favourite) I tend to add a handful of porridge oats to the crumble topping for abit of extra texture and give it a shortcrust base so more like a crumble pie
You made proper custard, very nice.
Have you ever tried rhubarb cheesecake?
It's in season.
Controversial crumble opinion - I always used to lay the crumble down loosely, but Delia Smith says to pack the topping down as hard as you can. I thought she was mad but I tried it for the first time recently and its amazing. It goes crispier but not too dense somehow!
Packing down the topping makes it more pie-like and less crumble-like, so it’s just a matter of preference.
Demerara sugar sprinkled over the top goes crispy in the oven
As a Canadian I would add a dash of maple syrup...
@@smcdonald9991 in much of the world, you have to sell a kidney to buy maple syrup
It's good with a scoop of vanilla ice cream too in place of the custard.
Interesting to see the different textures between a British crumble and custard and what is common here in the US. I'll have to see if I can find custard powder to satisfy my curiosity.
I made a gf crumble for my friend with gf oats instead of flour and it worked very well