2 oz (1/4 cup) white sugar
4 oz (1/2 cup or one stick) good quality butter, like Kerrygold
6 oz (1 1/4 cups) good quality flour, like King Arthur
approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked/steamed fruit (your choice) with some sugar added (or you can also use raw fruit) I love apple, rhubarb, cherries, peaches, strawberry/rhubarb, blueberry, etc.
Cut the butter into the flour with two knives until the pieces of butter are quite small.
Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
Stir in the sugar.
Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
Bake for approximately 25 minutes at 400°F (205°C) or until top is golden brown.