I have a basic crumb topping that I use to top fruit crumbles. It consists of 1 cup brown sugar, 1 cup flour, and 1/2 cup margarine. I like to make it in big batches and freeze in individual bags in ...
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 ...
Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other dry ingredient), sugar and butter. ...