Crumble

Crumble topping

whatever amount of plain flour you use, use half amount in butter and half that amount in sugar
E.g. 1kg plain flour, 500g butter, 250g sugar

Crumble fruit filling

Simply use up any old fruit you have lying around. If you're using denser pieces of fruit, you may want to cook them down to soften them a little first, and at this point you can add sugar, honey, agave, butter etc.

When making a crumble, just follow a couple of simple basic rules:

1. When making the topping, always use half the amount of fat to flour, and then half the amount of sugar to fat.

E.g. 1kg plain flour, 500g butter, 250g sugar.
2. Always use 2 thirds crumble topping to 1 3rd fruit, so the middle third when constructed will soak up the liquid from the fruit, yet you still obtain a crunchy topping.
There are no set rules to what fruit you can and can't use, I recently made a pear and mango crumble with dessicated coconut mixed through the topping, and it went down really well.

Crumbles are a great way of getting rid of any old fruits, dried fruits, oats (can be mixed through the topping). Slice all your fruit into uniformed slices, so they all cook evenly, and either steam, roast, pan fry, anything you fancy. Add sugar, butter, agave, honey, dried fruits, anything you like or have surplus of. Then simply place it 1 3rd of the way inside a roasting or baking tray, then add the crumble topping to cover the last 2 thirds.

For the crumble topping, simply breadcrumb all the ingredients together with your hands, it's a great excuse to involve the kids.
Just cook in the oven at 180 degrees until golden brown on top.