How to make a crumble topping

A useful starting ratio is two parts plain flour to one part butter by weight, followed by enough sugar to sweeten the topping. Use the quantities in the recipe because the fruit underneath may change how sweet or crisp the finished dish needs to be.

Rub in the butter

Put the flour in a bowl and add cold butter cut into small cubes. Pick up a little flour and butter with your fingertips, then rub them lightly together and let the mixture fall back into the bowl. Keep going until most of it resembles coarse breadcrumbs. A few pea-sized buttery pieces are fine and can give the baked topping useful texture.

Add sugar without overworking

Stir in the sugar with a spoon or table knife. Add oats now if the recipe offers them. Stop once everything is distributed: squeezing or kneading the mixture into a dough makes the topping heavier. Scatter it loosely over the fruit rather than pressing it flat.

Check it is baked

The topping should be golden across the surface, with some deeper brown points, and the fruit juices should be bubbling at the edges. A pale topping may still taste floury. If the top colours before the fruit is tender, cover it loosely with foil and continue baking until a knife passes easily into the fruit.

Recipes using this guide

• Apple Crumble