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Why is my crumble not crumbly enough?
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March 28th, 2011
(I am posting this in General to avoid the obvious double entendres.) I had been making an English fruit crumble for years with good effect. Unfortunately, I lost my recipe and the new one I use always comes out too soft and melty buttery. I am looking for a recipe with just flour, butter and sugar but must be doing something wrong. Any English Jelly bakers here who can help me?
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