How to make crumble topping
For this recipe, from Rainy Day Mum, you will only need three store cupboard ingredients.
You can use up any extra fruit you have lying around at home, and make this family-friendly dessert that will please everyone.
The most important thing when making crumble, just like when making pastry, is to have cold hands.
This will stop the butter from softening, meaning you can easily rub it into the crumb to achieve the desired consistency.
Run your hands under a cold tap before you start rubbing the butter into the flour.
You can even freeze this crumble topping recipe, ensuring you have enough every time you fancy a fruity pie.
Using freezer storage boxes or Tupperware containers, divide the mix into equal, family-sized portions and set in the freezer.
When you want to use the mix, simply defrost during the day and pour over the chopped fruit before cooking.
Add cold, cubed butter to the flour.
Rub the butter in so that it becomes a crumb-like consistency.
Add the caster sugar and mix together.
Cut your fruit and then place the crumble topping over. It will take between 25 to 35 minutes in the oven, preheated to 200C, depending on the depth of the crumble to cook and crust nicely.
You can also prepare the crumble mix in a food processor, which cuts the preparation down to a matter of seconds.
To do this, use exactly the same ingredients as before.
Start by cubing the cold butter, and pouring into the food processor along with the flour.
Pulse it to mix to a breadcrumb-like consistency, and pour into a bowl. Add the sugar and mix. Enjoy!