Crumble topping is a classic recipe that's so easy to master - ours takes minutes and tastes divine! A look into the lives of ...

It's really up to you how much of this crunchy oat crumble topping you want to sprinkle on your fruit and yoghurt. It will keep really well in an airtight box for a week or so. Preheat the oven to ...

This crumble will make a great dessert for the whole family – the topping is generous so there will be plenty to go around. You can use either cooking or eating apples – cooking apples ...

Crisp, cobbler or crumble? Choose your own topping adventure — just make sure your base is apple. The Classic Crisp Topping recipe below has all the delicious flavor of an oatmeal cookie ...

Once baked, the crumb topping is crunchy with pops of cinnamon. Enjoy these muffins for breakfast, with a cup of afternoon ...

Finally, make the crumble... Pour the flour, oats and salt into a food processor and pulse for 30 seconds or so. Add in the cubed butter and pulse for another 30 seconds until combined with the flour ...

I love the generous crunchy topping on the fruit crumble, which is bursting with wintery flavours. I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home ...

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.

Make the crumble topping: Preheat the oven to 180°C. In a large bowl, combine the brown flour, 100g sugar, oats, and salt. Cut the butter into small cubes and add it to the dry ingredients.