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There is no single ideal. More sugar and butter will mean a more crunchy crumble top (and one that browns or burns more quickly), more flour will make it more sandy - they each have their place. The juicier the fruit, the sandier I like the topping to absorb some of the juice. The longer the fruit needs to cook, the more resilient to cooking the topping ...


3

You could use just about anything to mix that, a food processor, a mixer, a stand mixer (just about any attachment), even a blender would work in pulses. Freezing it too will work just fine. Just move fast because any of those methods will create heat, and heat will melt butter. As long as your ingredients are mixed and your butter (margarine) isn't melted, ...


2

I use a pastry blender to make my white sugar / flour / butter crumble topping. Works like a charm and much easier on the hands. This is not an electrical device: It helps to use a table knife to get hard butter out from between the tines from time to time (I don't poke between the tines, just run the knife around the inside curve then the outside curve.) ...


2

The flour:sugar:butter ratio I have settled on is 1:0.7:0.7 Out of 116 crumble recipes reviewed, I found 58 unique flour, sugar, butter combinations. At the sweetness extremes, there is a recipe with only 6% the weight of sugar to flour, and another with a 1:2.4 ratio. Regarding butter, the ratio range in my sample goes from a lean 1:0.1 through to 1:1.9 ...


1

To directly answer your question: if you like the results with your ratio, it's reasonable. If you like something else better, there's a better ratio. And making the topping by eye is definitely the right way to go; I've essentially never used a recipe. Most recipes will have at most as much oats as flour (i.e. half and half) but any ratio is fine. It's ...


1

Start with the dry ingredients; add the butter one tablespoon at a time till you get the texture you wish?



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