MAKE AHEAD
Make the crumble up to three days in advance and store in a food bag or container in the fridge.
My perfect crumble
So what makes a good crumble? It's all subjective, I know, but for me, I need a mix of apples. Bramleys can quickly turn to mush but you need some of that tartness to balance things out. So I like to add some dessert apples as well. I need a 60:40 ratio of crumble to fruit, and the crumble should be exactly that, crumbly. Nothing that's too sandy or fine, I want some clumps!
