• Store crumble in an airtight container in the refrigerator for up to 24 hours before using.
• If using salted butter, omit added salt.

Grating the Butter makes it easier!

There is nothing harder than using a pastry cutter to cut in cubed or diced butter. It takes a lot of time and arm strength, so I created a shortcut: I grate the butter. If you want to make mixing the crumble much easier, grate the butter.

• Freeze the butter for about 30 minutes.
• Grate it using a box grater.
• Use as directed in the recipe.

How to make Crumble

1. Whisk your dry ingredients in a large bowl.
2. Add your butter in small chunks or grated (see below)
3. Use a pastry cutter to cut the butter into the dry ingredients.
4. The crumble is done when it’s crumbly and pea-sized with no loose dry ingredients.

Expert Tips

• Grating the butter makes it easier to cut into the ingredients, but it’s not required if you don’t want to.
• Crumble topping is delicate and should be crumbly, so you don’t want to use a mixer. You want to make crumble topping by hand, so I like using a pastry cutter.
• If you don’t have a pastry cutter, you can use a fork or two knives, but a pastry cutter is easier.
• You can make this up to a day ahead of time and store it in the refrigerator in an airtight container.