Crumble topping recipe

(191 ratings)
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  • Serves: 4

  • Prep time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Make in advance

This crumble topping recipe will cook to a lovely crunchy golden topping over fruit. You only need 3 ingredients for this simple recipe, but you can use it to make any kind of crumble you like. Pick fruit that's in season, try frozen fruit or use a mix of fruit for interesting flavour combos! For extra texture, you can add a tablespoon or two of porridge oats or some chopped almonds or hazelnuts to the mixture too. Add a pinch of cinnamon to the crumble mix if serving it with apples to make a classic apple crumble with a warm spicy flavour. This crumble mix recipe serves 4 people and will take only 10 mins to make. Although there's no denying that a crumble topping is the perfect thing to cover soft, seasonal fruit in, we also love this recipe as an addition to other recipes. Try scattering your crumble topping over your porridge in the morning for an extra burst of sweetness, or use it to cover a fruit pie to give another level of texture - delicious!

Sprinkle this crumble on top of 500g prepared fruit such as sliced apples, plums or rhubarb, sweetened with a little sugar if liked and bake in a hot oven (200C/400F/Gas Mark 4) for about 35-40 mins until golden


  • 150g plain flour
  • 100g butter
  • 85g demerara sugar


  1. Cut the butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
  2. Use to top fruit to make a fruit crumble. See our all crumble recipes for ideas.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(191 ratings)

Your comments


Every 25g is 1oz, that's how I was taught at school many moons ago & that's how I've stuck to it, always turns out ok for me 😀


Was there any need to come across as being rude?

Mark Wyatt

Well said ☺

Christel Webb

If I could afford agave syrup I would use it too but that is very expensive here in NZ.

Debbie Hutton-Loyer

Hi Cristel, I do not use white sugar either. I usually use agave syrup when possible or raw sugar.

Christel Webb

WHAT??? You won’t notice the difference? Your taste buds must have died! Of course you can taste the difference! White sugar is dead sugar, absolutely bleached and over refined. It could be made from bleached cane sugar or sugar beet. It’s the worst sugar you can consume. Demerara sugar is made from sugar cane with a lot of the minerals still in as it is not refined. Raw sugar is make from cane sugar just a little more refined muscovado sugar is sugar made from cane and it is NOT AT ALL refined. Demerara sugar is a lot stickier than white dead sugar and has minerals it it. Debbie Hutton-Loyer, ask google the difference between white sugar and Demerara sugar. I won’t have white sugar in my house.

Debbie Hutton-Loyer

Thank you! I'll have to try it!


LOL wierd numbers... just round it to non-wierd units. eg 5.29 ounces --> five and half ounces; 3.52 ounces of butter --> three and half ounces of butter; 2.99 ounces of sugar --> three ounces of sugar. As for demerara sugar, it is just brown sugar. Use any sugar, you won't notice the difference once it's in the mix.

Debbie Hutton-Loyer

Do you have the recipe for this that uses ounces? I found a conversion calculator online, but it gave me some very weird numbers...5.29 ounces of flour; 3.52 ounces of butter and 2.99 ounces of sugar. And just what is demerara sugar? I have never heard of that.

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