WordNet
- fall apart; "the building crumbled after the explosion"; "Negotiations broke down" (同)crumple, tumble, break_down, collapse
- break or fall apart into fragments; "The cookies crumbled"; "The Sphinx is crumbling" (同)fall_apart
- coat with bread crumbs; "crumb a cutlet"
- a very small quantity of something; "he gave only a crumb of information about his plans"; "there were few crumbs of comfort in the report"
- break into crumbs
- remove crumbs from; "crumb the table"
- small piece of e.g. bread or cake
PrepTutorEJDIC
- …'を'『粉々(ぼろぼろ)にくずす』 / 『粉々(ぼろぼろ)にくだける』,ぽろぽろとくずれる / 〈国・権力・名声・希望などが〉くずれる,衰退する
- 《通例複数形で》(食べるときなどこぼれ落ちる)『パンくず』,ケーキのかけら / (…の)少量,わずか《+『of』+『名』》 / パンの中身(パンの皮の内側にあるふかふかした部分 / …‘に'パン粉をまぶす / 〈パンなど〉'を'ぼろぼろにくずす
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/04/08 01:27:17」(JST)
[Wiki en表示]
For other uses, see Crumble (disambiguation).
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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2013) |
Crumble
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A blackberry and apple crumble
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| Course |
Dessert |
| Place of origin |
United Kingdom, Ireland |
| Main ingredients |
Stewed fruit, butter, flour, sugar
Savoury: meat, vegetables, sauce, cheese |
| Cookbook: Crumble Media: Crumble |
A crumble, also known as a brown betty, is a dish of British origin that can be made in a sweet or savoury version, depending on ingredients used, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A savoury version uses meat, vegetables and a sauce for the filling, with cheese replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with custard, cream or ice cream as a hearty, warm dessert after a meal. The savoury variety can be served with accompanying vegetables.
Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. Sometimes, a combination of two or more of these fruits may be used in a crumble, for example, rhubarb and apple may be used in the same crumble. The crumble is typically given the name of the dominant fruit in it - for example, a crumble made with apple would get the name of "apple crumble", while one made with rhubarb would get the name of "rhubarb crumble". Coconut has also been used to make coconut crumble. The topping may also include rolled oats, ground almonds or other nuts, and sometimes sour milk (e.g. vinegar and milk) is added to give the crumble a more extravagant taste. Brown sugar is often sprinkled over the crumble topping, which caramelises slightly when baked. In some recipes the topping is made from broken biscuits (cookies in American English) or even breakfast cereals, but this is not traditional.
Crumbles became popular in Britain during World War II,[1] when the crumble topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. To further reduce the use of rationed flour, fat and sugar, breadcrumbs or oatmeal could be added to the crumble mix. The dish was also popular due to its simplicity.
In some parts of America a similar dish may be called a crisp.
See also
- Cobbler (food)
- Apple crisp
- Brown Betty (dessert)
- Smulpaj (Swedish version)
References
- ^ Hugh Fearnley-Whittingstall (18 October 2008). "Simply the best". The Guardian (London). Retrieved 2010-04-14.
External links
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Wikimedia Commons has media related to Crumble (British dish). |
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Look up crumble in Wiktionary, the free dictionary. |
- Crumble recipes
- What is a crumble
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Wikibooks Cookbook has a recipe/module on
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English cuisine
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| Periods |
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Roman times
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Middle Ages
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Exemplars
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- The Forme of Cury (c. 1390)
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Dishes
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- Apple pie
- Bacon
- Banbury cake
- Cheesecake
- Custard
- Game pie
- Gingerbread
- Kippers
- Mince pie
- Mortis
- Pasty
- Pease pudding
- Pie
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16th century
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Exemplars
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- Thomas Dawson (The Good Huswifes Jewell, 1585)
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Dishes
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- Black pudding
- Fruit fool
- Pancake
- Scones
- Syllabub
- Trifle (without jelly)
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17th century
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Exemplars
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- Elinor Fettiplace (Receipt Book, 1604)
- Gervase Markham (The English Huswife, 1615)
- Robert May (The Accomplisht Cook, 1660)
- Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670)
- John Evelyn (Acetaria a Discourse of Sallets 1699)
- Sir Kenelm Digby (The Closet Opened 1699)
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Dishes
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- Battalia pie
- Currant bun
- Queen of Puddings
- Sponge cake
- Sussex pond pudding
- Sweet and sour
- Tea
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18th century
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Exemplars
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- Mary Kettilby (A Collection of above Three Hundred Receipts 1714)
- John Nott (The Cooks and Confectioners Dictionary, 1723)
- Eliza Smith (The Compleat Housewife 1727)
- Hannah Glasse (The Art of Cookery made Plain and Easy 1747)
- Elizabeth Raffald (The Experienced English Housekeeper 1769)
- Richard Briggs (The English Art of Cookery 1788)
- William Augustus Henderson (The Housekeeper's Instructor 1790?)
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Dishes
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- Bread and butter pudding
- Christmas pudding
- Chutney
- Cottage or Shepherd's pie
- Eccles cake
- Jellied eels
- Ketchup
- Marmalade
- Parkin
- Piccalilli
- Pork pie
- Roast beef
- Sandwich
- Scouse
- Suet pudding
- Toad in the hole
- Trifle (with jelly)
- Welsh rabbit
- Yorkshire pudding
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19th century
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Exemplars
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- Mrs Rundell (A New System of Domestic Cookery 1806)
- Eliza Acton (Modern Cookery for Private Families 1845)
- Charles Elmé Francatelli (The Modern Cook 1846)
- Isabella Beeton (Mrs Beeton's Book of Household Management 1861)
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Dishes
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- Bubble and squeak
- Cauliflower cheese
- Cobbler
- Devilled kidneys
- Faggots
- Fish and chips
- Full English breakfast
- HP Sauce
- Ice cream cone
- Lancashire hotpot
- Potted shrimps
- Sausage roll
- Steak and kidney pudding
- Battenberg cake
- Eton mess
- Eve's pudding
- Jam roly-poly
- Lardy cake
- Madeira cake
- Summer pudding
- Worcestershire sauce
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20th century
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Exemplars
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- Elizabeth David (A Book of Mediterranean Food 1950)
- Dorothy Hartley (Food in England 1954)
- Constance Spry & Rosemary Hume (The Constance Spry Cookery Book 1956)
- Marguerite Patten (Everyday Cook Book in Colour 1968)
- Jane Grigson (Vegetable Book 1978)
- Delia Smith (How to Cheat at Cooking 1971)
- Rick Stein (English Seafood Cookery 1988)
- Nigel Slater (Real Fast Food 1992, Kitchen Diaries 2005)
- Keith Floyd (Floyd on Britain and Ireland 1988)
- Nigella Lawson (How to Eat 1998)
- Jamie Oliver (The Naked Chef 1999)
- Fergus Henderson (Nose to Tail Eating, 1999)
- Gordon Ramsay
- Gary Rhodes (New British Classics 1999)
- Marco Pierre White
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Dishes
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- Bakewell tart
- Beef Wellington
- Carrot cake
- Chicken tikka masala
- Crumble
- Knickerbocker glory
- Ploughman's lunch
- Salad cream
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21st century
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Exemplars
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- Michel Roux Jr. (Le Gavroche)
- Hugh Fearnley-Whittingstall (River Cottage)
- Antony Worrall Thompson (GI Diet 2005)
- Heston Blumenthal (The Fat Duck)
- Mary Berry (Baking Bible 2009)
- Clarissa Dickson Wright (A History of English Food 2011)
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| Related |
- List of English dishes
- List of English cheeses
- List of puddings
- Rationing in the United Kingdom
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UpToDate Contents
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English Journal
- Assessment of postcrumble addition of limestone and calcium-specific appetite in broilers during the starter phase.
- Li W1, Angel R2, Kim SW1, Jiménez-Moreno E1, Proszkowiec-Weglarz M1, Iglesias BF3, Wilkinson SJ4, Cowieson AJ4.
- Poultry science.Poult Sci.2014 Oct;93(10):2578-91. doi: 10.3382/ps.2014-04081. Epub 2014 Aug 1.
- A study was done to determine whether broilers can regulate Ca intake when limestone is provided separately or mixed with a crumbled feed of variable Ca and P content, and the influence of this on performance and apparent ileal digestibility (AID) of Ca and P (AIDP). Twelve crumbled diets were fed f
- PMID 25085931
- Effects of trypsin inhibitor and particle size of expeller-extracted soybean meal on broiler live performance and weight of gizzard and pancreas.
- Pacheco WJ1, Stark CR1, Ferket PR1, Brake J2.
- Poultry science.Poult Sci.2014 Sep;93(9):2245-52. doi: 10.3382/ps.2014-03986. Epub 2014 Jul 28.
- Soybean meal (SBM) is a co-product that remains after the oil is removed from whole soybeans by either solvent extraction or mechanically pressing soybeans using an expeller. Expeller-extracted soybean meal (ESBM) contains more fat and less protein than solvent-extracted soybean meal (SSBM), but has
- PMID 25071228
- Density dependent mechanical properties and structures of a freeze dried biopharmaceutical excipient - Sucrose.
- Devi S1, Williams DR2.
- European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.Eur J Pharm Biopharm.2014 Jul 11. pii: S0939-6411(14)00221-5. doi: 10.1016/j.ejpb.2014.06.017. [Epub ahead of print]
- Knowledge of the mechanical behaviour of freeze dried biopharmaceutical products is essential for designing of products with physical robustness that will not to crack, crumble or collapse during processing or transportation. The compressive mechanical deformation behaviour for freeze-dried sucrose
- PMID 25019365
- Nail psoriasis: the journey so far.
- Dogra A, Arora AK.
- Indian journal of dermatology.Indian J Dermatol.2014 Jul;59(4):319-33. doi: 10.4103/0019-5154.135470.
- Nail involvement is an extremely common feature of psoriasis and affects approximately 10-78% of psoriasis patients with 5-10% of patients having isolated nail psoriasis. However, it is often an overlooked feature in the management of nail psoriasis, despite the significant burden it places on the p
- PMID 25071247
Japanese Journal
- 上中 登紀子,升井 洋至,花崎 憲子
- 日本調理科学会誌 45(1), 25-28, 2012-02-05
- 金時豆を用いて煮豆の煮崩れ防止や破断特性についてトレハロースの効果を調べた。上白糖を甘味料の対照として用いた。豆を熱湯に2時間浸漬後,トレハロースまたは上白糖を使用して,IHクッキングヒーターで40分煮熟した。煮熟後1時間放冷した豆について,煮崩れ状態,破断特性,精度を測定した。トレハロース使用の煮豆は,上白糖使用の煮豆より早く柔らかくなり,煮崩れしにくい傾向があった。トレハロース使用の煮豆の破断 …
- NAID 110009328231
- 上中 登紀子,升井 洋至,花 憲子
- 日本調理科学会誌 45(1), 25-28, 2012
- 金時豆を用いて煮豆の煮崩れ防止や破断特性についてトレハロースの効果を調べた。上白糖を甘味料の対照として用いた。豆を熱湯に2時間浸漬後，トレハロースまたは上白糖を使用して，IHクッキングヒーターで40分煮熟した。煮熟後1時間放冷した豆について，煮崩れ状態，破断特性，糖度を測定した。トレハロース使用の煮豆は，上白糖使用の煮豆より早く柔らかくなり，煮崩れしにくい傾向があった。トレハロース使用の煮豆の破 …
- NAID 130003397341
- 日高 俊夫
- 近畿大学教養・外国語教育センター紀要. 外国語編 2(2), 115-130, 2012
- … Furthermore, it is suggested that, in contrast to LVCs such as ori-magaru (fold-bend) or turi-agaru (hang-rise), LVCs like nikuzureru (boil-crumble) or arai-otiru (wash-drop), in which Vls do not have causative strucure in their lexical conceptual structure (LCS), are not directly derived from their counterpart transitive compounds but transitive Vls are directly compounded with the second verbs (V2s). …
- NAID 120004040813
Related Links
- crumble 【自動】粉々に崩れる、粉々に砕ける、ぼろぼろになる、崩れる、崩れ落... - アルクがお届けする進化するオンライン英和・和英辞書データベース。一般的な単語や連語から、イディオム、専門用語、スラングまで幅広く収録。
- crumbleとは。意味や和訳。[他動詞] 粉々[ぼろぼろ]に崩す，ほぐす. [自動詞]1 粉々[ぼろぼろ]に崩れる，砕けるcrumble to [or into] dust崩れてちりになる；無に帰する.2 〈壁などが〉(しだいに)崩れる，崩壊する；((比喩的)) 〈勢力 ...
- Didn't they steal sips of tea, stuff gingerbread ad libitum, get a hot biscuit apiece, and as a crowning trespass, didn't they each whisk a captivating little tart into their tiny pockets, there to stick and crumble treacherously, teaching ...
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