Design a fruit crumble task
How can we prepare and eat fruit?
RAW
CUT..CHOP..SLICE.…
Think about
what you could
make?
BLEND
PRESS..MASH..WHIZ..
Think about
what you could
make?
COOK
BAKE..SIMMER..MIX..
Think about
what you could
make?
•• Fruit
Fruit salad
salad
• Smoothies
• Fruit crumble
• Fruit kebabs
• Mousse &
fools
• Baked fruit
• Fruit platters
• Salads
• Pancakes
• Fruit pie/tart
CUT..CHOP..SLICE.…
BAKE..SIMMER..MIX..
• Cheesecakes
Can you think of other dishes?
Task
Design an innovative fruit crumble.
The dessert needs to :
 Contain a portion of fruit to help achieve the ‘5 a day goal’
 Be as ‘Healthy’ as possible – low in sugar and fat.
 Contain interesting flavour and/or texture combinations.
 use seasonal fruits where possible .
In order to complete this task the following aspects need to be
investigated or a previous understanding of :
 What is healthy eating?
 Which seasonal fruits are available and how are they produced
 How food materials have particular functions in a crumble mixture.
How can we prepare and eat fruit?
Design a healthy fruit dessert
RAW
CUT..CHOP..SLICE.…
Task - Design a fruit salad.
The fruit salad needs to:
 be as ‘Healthy’ as possible – low in sugar and fat.
Think about
what you could
make?
BLEND
PRESS..MASH..WHIZ..
Think about
what you could
make?
COOK
BAKE..SIMMER..MIX..
Think about
what you could
make?
•• Fruit
Fruit salad
salad
• Smoothies
• Fruit crumble
• Fruit kebabs
• Mousse &
fools
• Baked fruit
• Fruit platters
• Salads
Can you think of other dishes?
 use a selection of fruit to help achieve the ‘5 a day goal’
 contain interesting flavour combinations.
 include a range of textures and colours.
 use seasonal fruits where possible .
In order to complete this task the following aspects need to be
researched :
 What is healthy eating?
 Which fruits are in season?
 How food materials have particular functions in the fruit salad.
• Pancakes
• Fruit pie/tart
• Cheesecakes
Key areas for research
The research in this section is going to
focus on the following aspects:
• how to make a traditional crumble.
• the function of food materials in a
crumble mixture .
• proportion/ratio of food materials
used in a crumble mixture.
Research methods.
Researching information will help you to generate
designs for a food product. This can be carried out in
a number of ways. This research could be done
using either primary or secondary research
methods.
What is the difference between
primary and secondary research?
Primary research is when you find out the
information needed. Looking in shops for ideas or
ingredients, experimenting on proportions or food
combinations, talking to people - questionnaires etc.
Shops, supermarkets and the internet are good
sources for ideas and food trends.
Secondary research is what somebody else has
carried out or found the information that you can then
use. Reading other peoples opinions in magazines,
books, internet sites etc.
Key areas for research
• how to make a traditional crumble.
• the function of food materials in a
crumble mixture .
• proportion/ratio of materials used
in a crumble mixture.
This research section is
going to focus on the
how to make a
traditional crumble
How do you make a crumble?
In its traditional form.
Select some fruit
Rub butter into the flour and add sugar …
peel...chop…slice…cover with
crumble and bake.
Let look at it in more detail.
How do you make traditional crumble topping?
Weigh out ingredients .
Sieve flour in the bowl.
Add butter or margarine
Rub the butter into the
flour using the tips of your
fingers until it looks like
breadcrumbs.
Stir in sugar.
To complete the crumble a fruit
needed.
filling is
Wash, peel and chop the selected
fruit, add to oven proof dish.
Add any other fruits or spices.
Sprinkle with sugar
Sprinkle with crumble topping.
Bake in an oven at 200C/gas
mark 6 for 30 minutes, depending
on the hardness of the fruit, and
until the topping is golden brown.
Facts to understand - this will enable you to modify a crumble recipe.
Rubbing in method
• Rubbing in method is one of the easiest methods
to incorporate fat into flour.
• Place the flour and diced fat in a bowl
• Rub the fat into the flour – moving your thumbs
over your other fingers .
• Rub in until the flour and fat look like
breadcrumbs.
• Most recipes tell you to stop at this point because
if you continue the mixture will over rub and big
clumps will result. This however can be a
desirable effect to achieve for a chunkier texture to
the mixture.
Key areas for research
• how to make a traditional crumble.
• the function of food materials in a
crumble mixture .
• proportion/ratio of materials used
in a crumble mixture.
We are going to look at
the function of each
food material used in a
crumble.
The function of food materials in a crumble topping.
What is the function of sugar
flour
fat
in the
in in
the
topping?
the
topping?
topping?
sweetening
bulking
texture
shortening
flavour
colour
Which types of flour can be used in a
crumble mixture:
bulking
A range of flours can be used:
Plain flour is the obvious choice as the
mixture does not need to expand or rise
like a cake.
A wide range of plain flours are
available:
White – this contains the starch part of
the grain. Usually 75% of the wheatgrain
Wholemeal – this is light brown in colour
and contains all of the grain and has
therefore more fibre in it. It has a
somewhat nutty flavour and slight texture.
100% of the wheatgrain.
Self-raising flour - you could use this
flour if you don’t have plain, as no water
is added to the mixture it won’t react with
the raising agents and expand.
Why is fat used in a crumble mixture?
Fat is added to a crumble mixture for a number of
reasons:
• it gives a good flavour and colour.
texture
shortening
• it gives a ‘short’ or crumbly texture to the crumble.
When fat is rubbed into the flour, each particle of
flour is coated in a fine layer of fat.
The fat acts like a waterproof layer around each flour
particle. It stops the flour particles sticking together and
becoming tough and chewy, this makes the mixture
crumbly and ‘short’. Fat is often referred to as ‘shortener’
.
Flour particles
Fats vary in their colour, flavour and texture.
Which of the following fat are suitable for a crumble mixture and why?
Butter
Butter– – very good colour & flavour, aroma, short & crumbly.
Block
Blockmargarine
margarine – good colour & flavour, short & crumbly. Ease to rub in.
Tub
Tub(soft)
(soft)margarine
margarine – good colour, can be oily if over rubbed in.
texture
flavour
colour
Which sugars can be used in a crumble mixture:
sweetening
There is a wide variety of sugars you could use:
Granulated – most popular sugar, used in tea & coffee.
Medium sized crystals and suitable for rubbed in mixtures.
Caster – finer crystals, more expensive than granulated
sugar, suitable to use in rub in mixtures.
Demerara – a pale brown sugar, bigger crystals than
granulated, a delicate flavour and more crunchy texture.
Dark/light brown – soft moist sugar with small crystals, full
toffee flavour.
Dark brown muscovado – dark colour, rich flavour, soft,
fine crystals.
Can you think of any other foods to sweeten the crumble mixture?
Key areas for research
• how to make a traditional crumble.
• the function of food materials in a
crumble mixture .
• proportion/ratio of materials used
in a crumble mixture.
This research section is
going to focus on the
proportions of food
materials in crumble
Facts to understand that will enable you to modify a crumble recipe.
Proportions
Most traditional crumbles use
the half fat to flour rule.
Therefore if 200g of flour is
needed, how much fat (margarine
or butter) will be required?
100g.
For sugar about the same as the
fat, a little less – 75g should be
enough.
Flour
Half fat to flour
Fat
Recap – proportions
Sugar
Finalising your research
• how to make a traditional crumble.
Now that you have completed your research on
these topics opposite – you need to decide what
information was helpful to you to get ready for
designing your product.
• the function of food materials in a crumble
mixture .
• proportion/ratio of materials used in a
crumble mixture.
Just to remind you, your task was to develop design ideas for an
innovative fruit crumble dessert. You were given the following initial
design specification points to consider.
 ‘Healthier’ – lower in sugar and fat.
 Contain a portion of fruit to help with the ‘5 a day goal’
 Interesting flavour and/or texture combinations.
Having completed your research, you should now incorporate the
above points into a more detailed series of design specifications.
These points should outline exactly what you are going to design and
make. Lets look at this in further detail.
Design Specification
You should now be ready to write your design specification – these could include
some or all of the following points/headings. These points will give a clear guidance to
follow when you are exploring your design ideas.
Product area
Function
Size or weight
Appearance
Target group
Cost
Sustainability/environmental
considerations.
Designing your crumble product
sweetening
shortening
bulking
colour
flavour
Fresh
Blueberries
To be able to design food products it is
important to understand the main
function of each food material that is
used in a product. Having researched
and understood the function of each
ingredient in a crumble, you should now
be able to select ingredients for the
crumble according to what you have
decided in your design specification.
One helpful way to choose the
ingredients is to use the selector tool
design strategy. Lets look in further
detail at this design strategy.
sweetening
shortening
bulking
colour
flavour
Using the selector tool to find the most suitable
food materials for your design ideas.
When selecting ingredients, it can be
helpful to consider what each ingredient
will add to the product you are
designing e.g. how will it effect the
colour, texture, flavour, nutritive
value? Using the ‘selector tool’
makes you think about why you are
using each ingredient.
The selector tool has a number of pointers,
you do not have to use them all constantly,
they are there to help you make quick and
effective decisions. The last pointer refers to
a text box for you to make notes of your
thoughts.
COLOUR
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
PHYSICAL
FUNCTION
COST
The next slide will show how the
selector tool is used to make decisions.
Using the selector tool to find the most suitable
food materials for your crumble design.
For example if you
were thinking about
selecting flour for your
crumble topping and
you choose to use
wholemeal flour. You
could use the selector
tool to think about why
you are using this
ingredient
COLOUR
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
PHYSICAL
FUNCTION
COST
Therefore wholemeal flour will give
the following :
• improved colour, added flavour
• improved nutrients – fibre, vitamin B.
This slide show how the
selector tool is used to
make decisions.
Using the selector tool to find the most suitable
flour for your crumble design.
COLOUR
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
PHYSICAL
FUNCTION
COST
You may want to refer back
to your research section on
types of flours
Using the selector tool to find the most suitable fat
for your crumble design.
COLOUR
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
PHYSICAL
FUNCTION
COST
You may want to refer back
to your research section on
types of fats
Using the selector tool to find the most suitable fat
for your crumble design.
COLOUR
This slide show how the selector tool is
used to make decisions.
Good colour – mid yellow
TEXTURE
Good at shortening the flour to give a crumbly texture
FLAVOUR
Flavour OK but not as good as butter
NUTRITIONAL
VALUE
PHYSICAL
FUNCTION
COST
No great difference between butter & soft margarine.
Will give a good short texture
Cheaper than butter
+ve side - could be used to
give the crumble good colour &
texture, cheaper than butter.
-ve side – flavour not as good
but fruit filling is a strong
flavour.
Block margarine
Using the selector tool to find the most suitable
sugar for your crumble design.
COLOUR
demerara
TEXTURE
FLAVOUR
granulated
NUTRITIONAL
VALUE
soft brown
PHYSICAL
FUNCTION
castor
muscovado
You may want to refer back
to your research section on
types of sugars.
COST
What other ingredients could be added to a crumble mixture?
Use the selector tool when thinking about additional ingredients.
COLOUR
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
Oats/muesli and cereals
PHYSICAL
FUNCTION
COST
Your thoughts :
Nuts and dried fruit
Can be good sources of fibre and
minerals. Adds flavour and texture.
High in minerals and fats. Expensive
but adds good flavour and texture.
COLOUR
Ideas for fruit filling
TEXTURE
FLAVOUR
NUTRITIONAL
VALUE
As each fruit that appears, decide if it is suitable
for use in a crumble, and state your reasons?
PHYSICAL
FUNCTION
COST
Your thoughts :
Fresh
Blueberries
You also have an opportunity to combine flavours in the fruit base….not
just using combinations of fruit but by combining other flavours too.
Can you name some well known combination?
or
Ginger
?
or ?
or
or
Can you think of some innovative combinations?
Recording some of your ideas. You could use the selector tool.
Check your ideas with
a teacher
Selection
Flour
Sugar
Fat
Extra
ingredients to
crumble
topping
Fruit filing
Extra
ingredients
Wholemeal flour
Demerara for
topping
Granulated for
filling
Butter
Porridge oats
Apple and
blackberries or
rhubarb & ginger
Spice
Justification/ reasons why?
adds fibre, colour, texture.
adds colour, texture.
Filling needs may need sweetening
depending on the fruit.
But it could be a
little dense –
could use half
white and
wholemeal flour.
Very good flavour, natural
product, but high in saturated
fat.
Extra texture and fibre
Good flavour combination/texture
from blackberries/colour , extra
sugar needed if rhubarb is used.
Cinnamon – just a little to add
interest to apple.
Rhubarb can be
a little watery
and make the
topping soggy.
Design a innovative crumble ..
Final selection of food materials: Reasons why
aroma
nutritive content
flavour
colour
sweetening
bulking
texture
shortening
Type of flour : ……………………………
……………………………..
Type of fat :
……………………………
…………………………..
Type of sugar : ………………………….
…………………………..
Filling selected : ………………………... …………………………...
Other foods selected: …………...........
…………………………...
Other foods selected: …………............. …………………………...
Other foods selected:………….............
…………………………...