Versatile Crumble

• 170 grams Cake flour
• 70 grams Whole wheat flour
• 100 grams Unsalted butter
• 100 grams Raw cane sugar

1. Cut the butter into about 1.5 cm cubes.
2. Sift the cake flour and whole wheat flour into a bowl and add the cubed butter.
3. Mix the butter with the flour, whilst cutting up the butter with a knife.
4. Once the butter is in relatively small pieces, move onto the next step.
5. Rub the butter into the flour with both hands to form a crumbly texture.
6. Sprinkle in the raw cane sugar, and continue to rub the mixture with your hands until it is all mixed.
7. It's perfect if the crumble can form a ball if you squeeze it.
8. Place in a resealable bag and store in the freezer, where it will keep for about 1 month.

flour, whole wheat flour, butter, cane sugar

Taken from cookpad.com/us/recipes/151764-versatile-crumble (may not work)