CRUMBLE

The yummy topping that improves any baked fruit simply by sitting on it. The possibilities for fillings are endless - apple and raspberry, chocolate and banana, pear, cherry, plum. And it's ok to mix and match...

What you need :

An oven pre-heated to 200 °c.
A dish. It really doesn't matter what size as long as it's oven proof.

It's as easy as 1, 2, 3
1 cup of caster sugar
2 cups unsalted butter
3 cups of plain flour
Plus the seeds from 1 vanilla pod

Chuck all of the ingredients into a mixing bowl big enough to take the lot then rub the mixture between your thumb and fingertips as if you were saying show me the money. Keep rubbing until the mixture is kind of a cross between sand and gravel. It's the gravel that makes it crumbley. Then... oh, that's it.

Place your fruit of choice into an oven proof dish and sprinkle the crumble on top. Rookies often pile it on seriously thick. Don't be a rookie. Thin is best. Bake for 20 minutes.