My interpretation of the other question about the ideal flour/sugar/butter ratio for crumble, is that the flour:sugar ratio should be somewhere between 1:0.7 and 1:1
Now, if you add oats to the crumble, how much should you use? Currently I just add oats by eye, about 2-3 heaping tablespoons to a cup of flour. Quickly measuring this out, I'm getting about a 1:0.25 flour:oats ratio. Is that a reasonable amount, or is there a better ratio?