Flour
Butter/Margarine
Sugar
Fruit for filling
Optional:
Oats
Cornflakes
Wheatabix
Nuts
Sunflower seeds
Ginger
Making crumble is easy and it's delicious all year round, with fresh fruit or things you've frozen and defrosted.
This is a dish that would serve 4 large portions or 6 small portions.
First, allow 50g of flour for each pair of portions, for the dish above i used 100g. If using a flour such as spelt or rye, allow a little more.
Rub in 25g of butter or margarine for each pair of portions, I used 50g. The amount of fat should be half the amount of flour.
Stir in 25g of sugar (caster, brown, or any combination of the two) per double portion, I used 50g. The amount of sugar should be the same as the fat.
That gives you a basic crumble mixture.
You can stir in other optional ingredients to make your crumble more interesting or to match your filling. I use 1 handful of oats per double portion, so 2 handfuls for the pictured crumble.