I love a good crumble, the goodness of butter and toasted flour, the sweetness of the berries underneath and the overall package of decadence, though it can all be healthy... I was reading Animal, Vegetable, Miracle by Barbara Kingsolver and saw a recipe for Crumble, and bingo. What I thought was a complicated dessert was actually a very simple one.
The recipe mentioned in the book uses white flour, and more sugar. I used this recipe, developed from various sources on the internet and this worked.
I ate the crumble a day after it was baked. The tartness in the raspberries was all gone, and it was delicious.
When I do this next, I'll not be using Raspberries or blackberries, though. Both these berries have seeds in them, which change the texture of the crumble. May be just Blueberries, apple or strawberries from the next time.