[Lardman]

Looking to improve my crumble topping, ideally from stuff I normally have in the cupboard.

At the moment I'm using
2 parts plain flour
1 part butter
1 pinch salt
Blitz to bread crumb texture then
1 part rolled oats
1 part demerara sugar

The result is rather - meh.  Am I missing a secret ingredient to give it some pep ?

[New shoot]

This Nigel Slater one is good - a bit more butter and less dry ingredients than you used, but just a tweak on stuff you already have.

https://www.bbc.co.uk/food/recipes/applecrumble_89166

You can freeze crumble topping very successfully.  I make a decent sized batch and freeze in portions big enough to cover the dish I usually use.  If in need of emergency crumble (it happens  ), you can use it straight out of the freezer.  Bash the bag to break it up if need be, sprinkle over filling of choice and bake 

[jaydig]

I tend to use the old fashioned mix of:  8 oz flour:  3 oz butter:  5 oz sugar.  This seems to give a good crumble.  If I'm adding rolled oats I adjust the quantity of flour slightly to allow for this so that the mix isn't too dry. If I'm adding chopped nuts I don't bother, but just throw them in and stir through afterwards, same for coconut.
As New Shoot says, I tend to multiply the quantities and mix up a large batch then put it in the freezer in a bag. It doesn't stick together and you can take out as much or as little as you need. It means I can knock together a pudding very quickly if I'm short of time.

[mumofstig]

I like to add a tablespoon, or 2 depending on batch size, to my crumble mix and, if I have them in the cupboard, throw a few flaked almonds on the top 

[Lardman]

Looks like my ratio is off and needs to be 2:1 in total, I've said before I prefer pie but needs must as the devil drives.

How much sugar does that Slater bloke use  , he is to sugar what Jamie Oliver is to garlic and James Martin is to butter    Flaked almonds are usually in the cupboard so I'll also try those next time; any spices worth adding ? I like a little sprinkle of cinnamon on the apples and was considering a pinch of ground cardamon in the crumble.

Once I  have this sorted I'll knock some up for freezing, as there's an pudding emergency here too  sometimes.

[mumofstig]

I like to add a tablespoon, or 2 depending on batch size, of ground almonds to my crumble mix and, if I have them in the cupboard, throw a few flaked almonds on the top 

Obviously I wasn't properly awake when I first posted, as I missed some info 

[Lardman]

I just assumed you'd borrowed my keyboard MoS  Ground almonds are also a standard cupboard item so will try a no nut and then a nutty mix.

[mrs bouquet]

I am very fond of crumble mix,  also spices.   I tend to add some to my crumble mix.  ie:   ground cloves, cinnamon, sometimes nutmeg or ground allspice.    Not masses, but enough to think, thats nice.   Good luck and enjoy,  Mrs B.

[snowdrops]

I always add porridge oats & too use Demerara sugar, plus various nuts as the mood takes, a few bits of dried fruit are nice too or I’ve even added granola on occasions, can’t tell you measurements as I just do it by eye.

[New shoot]

How much sugar does that Slater bloke use 

It is to make the top really crisp up and get a crunch to it, but it is a sweet mix.  I tend to like fairly unsweet fruit bases and so it works for me.  If you use less it would be a softer more traditional topping.

Cardamom works really well.  I sometimes use it with dried unsweetened coconut in the topping.  Fresh ginger grated into apple is great as a base.  Not tried ground ginger, but I think that would work in the topping.  Gives a little kick to it all 

[perris]

A dash of fruit vinegar perks up whatever's under the topping, in case you want to ring some changes there too     

[Yorkie]

I like to add a tablespoon, or 2 depending on batch size, of ground almonds to my crumble mix and, if I have them in the cupboard, throw a few flaked almonds on the top 

Obviously I wasn't properly awake when I first posted, as I missed some info 

I had wondered! And assumed you meant rolled oats. So I'm very glad you clarified 

[Lardman]

Last night attempt : Better, but still not right. 

I'm using up the Jonagold apples before they turn mealy so that I think is impacting on the sugar effect dramatically.  I didn't sweeten the apples, just a pinch of cinnamon but even with 50g of sugar in the topping as a desert, it was sickly sweet. It may be different with cooking apples in there but I'll need to leave the sugar out.  I over blitzed the flour and butter and everything was too uniform and lacked texture, even with the oats and flaked almonds which didn't help.

Think I'll also have a look down the cereal isle for nutty/grainy stuff to add onto the next shopping.

[mumofstig]

Try adding a tablespoon of lemon juice to your apples, it does help if using eating apples (or even for the so-called 'Bramleys' that Trashco are selling atm
I have a little bottle of lemon juice in the fridge for just this kind of thing 

[mrs bouquet]

A dash of fruit vinegar perks up whatever's under the topping, in case you want to ring some changes there too     

Cider vinegar and I've got raspberry as well.  I hadn't thought of that.   Mrs B