Flour, brown sugar, butter and the fruit(s) of your choice.
That's how the crumble crumbles.
The key is to take a 1/4-1/2 cup of butter out of the fridge before you get crack-a-lacking, as it's ideal to make your crumble with softened butter. This should take anywhere from 30-60 minutes.
Once the butter has mellowed, take a bowl and mix together, with one hand (so that your other hand may add the following ingredients as you go along), flour (about 1 cup) and brown sugar or white sugar (1/4-1/2 cup) until you have a crumbly and sandy mixture. Other things to consider adding to the crumble include: vanilla bean, cinnamon, dried coconut or nuts.
As for the fruit...any fruit will do: peaches, apples, blueberries, cherries, strawberries, raspberries and all other fruits I've forgotten to mention make for a fine crumble...used alone or in combinations. Some people sprinkle sugar on the fruit before covering them with the crumble topping; however, if you're looking for tang, you won't need to do this. Just make sure you grease your baking dish or ramequins before adding the fruit. Once that's done cover them with the crumble topping and bake in an oven set to 250 degrees.
Allow to bake for 30 minutes, or until you see that the fruit has cooked well and the crumble top is golden brown.
Remove from the oven and allow to cool.
Crumble is delicious served with vanilla ice cream or crème anglaise.
The ones in the photograph are peach/blueberry.
If you looking for ramequins you'll find them at the Dollar Store.
4 for $1.oo?
