How much sugar should I put with the fruit in a pie or crumble?
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with about 50% more sugar than the recipe called for :-)
In fact, though, it was only just about sweet enough - if I'd put in the amount of sugar the recipe called for it would have been way too tart.
I seem to find this a lot, and I don't have a particularly sweet tooth - I actually like things tarter than many people seem to.
Does it depend on the fruit (if so, which fruits need more sugar?) and/or on whether the fruit was frozen or fresh?
Best Answer
All the fruit that's currently in-season is bursting with sugars already, which means I usually go a bit easier when adding sugar.
When it's mid-winter though, and you get the out-of-season/glasshouse variety fruit, adding a bit more sugar usually works well.
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How much sugar is in a fruit pie?
The secret is, you can apply the same easy proportions to any fruit: 1 to 1 1/4 cups sugar, 6 cups of fruit, and 1/4 cup flour for a double-crusted pie.What is the ratio of fruit to crumble?
I like it the other way around: 75% fruit and 25% crumble. One of the best crumbles I've had was at a restaurant where they had a nice deep bowl of stewed summer fruits with just enough crumble to cover the top. The fruits were the star of the show and the crumble was there more for the texture.What kind of sugar do you put on top of pie crust?
Topping pie crust: the sprinkle On top, I place pastry rounds brushed with water (except one that's brushed with butter). Starting at upper left and going to lower right, here are the toppings: granulated sugar, the standard sugar you bake with.How do you sprinkle sugar on a pie?
For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes. To give a little more shine to a baked double-crust pie, warm 1 tablespoon of light corn syrup. Gently brush over the baked warm crust.How to Make Fruit Crumble | Three Ways | Jamie Oliver
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Answer 2
I've made really wonderful crisps/crumbles/pies with just reducing the natural sugar of the fruit. The last one I made was a end-of-summer stone fruit crisp (plums, peaches, nectarines of all different ripeness) that came out phenomenal without any added sugar. Really depends on the fruit, the ripeness and how you want your final product to be.
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