Versatile Crumble

Versatile Crumble

It's really convenient if you make a large batch and freeze it. That way you can use it as a topping for all sorts of treats and dishes!


Cake flour
170 g
Whole wheat flour
70 g
Unsalted butter
100 g
Raw cane sugar
100 g


1. Cut the butter into about 1.5 cm cubes.
2. Sift the cake flour and whole wheat flour into a bowl and add the cubed butter.
3. Mix the butter with the flour, whilst cutting up the butter with a knife. Once the butter is in relatively small pieces, move onto the next step.
4. Rub the butter into the flour with both hands to form a crumbly texture.
5. Sprinkle in the raw cane sugar, and continue to rub the mixture with your hands until it is all mixed.
6. It's perfect if the crumble can form a ball if you squeeze it.
7. Place in a resealable bag and store in the freezer, where it will keep for about 1 month.

Story Behind this Recipe

I made this as a variation on the baked treats that I usually make for myself. I modified a recipe from Mami Uchida's recipe book, "Easy Home Baking With Apples".