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8

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 ...


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 ...



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