I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more moisture in it. Will swapping sugars be a problem in the crumble topping? What differences should I expect?

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    I usually make my crumble with a mix of 2/3 caster and 1/3 soft brown sugar - i don't personally like the crunch of Demerara sugar-crystals... yours would taste a little more toffee-like than mine, but this is a matter of taste, so not an answer. It won't be 'horrible'.. :) – Robin Betts Jan 13 at 11:32
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    Hi @KateBatlin. The question as written will probably be closed, because whether or not it will be "horrible" is a matter of opinion. I would suggest altering the question so that you are asking for a replacement for demerara sugar. – moscafj Jan 13 at 11:54
  • related: cooking.stackexchange.com/q/39508/67 ; cooking.stackexchange.com/q/42496/67 . And in my experience, it's pretty difficult to mess up a crumble topping – Joe Jan 13 at 14:07
  • Thank you! It was actually quite nice - thank you for taking the time to help x – Kate Batlin Jan 13 at 17:42
  • @RobinBetts after the edit, I think your comment is actually a starting point for a nice answer. – Stephie Jan 13 at 22:35

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