Crumble Topping
enough for a 28cm square, keeps well refrigerated, especially if it is vacced and makes a great stand by for that emergency dessert. Empty your fruit bowl, rat the freezer and wait for the undeserved compliments.
500g caster sugar
600g strong flour
375g cold unsalted butter, cut into cubes
Method
In a food processor mix the flour and sugar and with the motor running add the butter and work just long enough that it ressembles fine bread crumbs.
Store in an air–tight container in the fridge.
pre heat oven to 175°C
Cook until golden and crisped and the fruit hot approximately 40 to 45 minutes
right, a bit more work than a basic crumble but this wonderful sweet brioche apple crumble.
