Dish · british
Fruit Crumble
Sliced apples are baked under a loose topping of flour, butter, brown sugar, and rolled oats, rubbed together until the mixture turns coarse and crumbly.
Where it comes from
The crumble emerged in Britain during and after the Second World War, when sugar and butter rationing made a simple rubbed topping cheaper than a full pastry crust for using up fruit.
What cooks argue about
Cooks disagree over the fat: cold butter rubbed in by hand gives bigger, craggier clumps, while melted butter stirred through gives an even, sandier texture some find less interesting.
Versions
Nobody has published a fruit crumble here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
apple
all purpose flour
butter
brown sugar light