Savoury Crumble

[ethandron]

I'm making a savoury crumble topping to take somewhere. I've made savoury crumble lots of times in the past but usually just wing it regarding quantities, because it's just been for us it's not mattered what it's turned out like but has always been successful and tasty. I have a vast selection of various nuts, seeds, oats, etc., and will add some grated Parmesan and paprika/cayenne.
My question is, what ratio of flour to butter would you use, bearing in mind there will be other dry ingredients added? I'm thinking half and half, do you think that will be enough butter? I want the topping to hold together once cooked rather than being too 'sandy' a texture. Thanks.

[albaqwerty]

where the heck are the experts when you need them?!!

Am no great shakes in the cooking department, but as you're adding more dried ingredients, maybe a tad more butter rather than half and half?

Am sure it will be delicious

[ethandron]

The experts are probably still in bed Alba..
I think it'll tast nice however I make it, with all the tasty ingredients, it's the texture I'd like to get right as it's for a number of people this time, not just us. My thinking is probably the same as you, maybe a bit more butter.
I'm almost sorry I volunteered to make one :/

[Islay]

125g flour to 75g butter is the ratio I use

[ethandron]

Is that for a savoury one Islay, with other dry ingredients added?

[Islay]

Yes I add cheese and porridge oats but the basis is those measures xx

[pastafreak]

I make crumbles at work for 25 or so...and never measure. You're an experienced cook...go by how it feels. It's what I would do. Start with less butter...add more as needed. When you've got what you think is right, maybe put a bit in a tin and bake.

[ethandron]

D'you know what, pasta, you're absolutely right, and that's just what I've done, winged it again ;)
I think I was get into myself a bit wound up wanting it to be perfect, but given its always been really nice when I've made it previously without measuring anything then that's exactly what I've done again. It's now sitting in a box in the freezer, all done and dusted.
Thanks for all your help everyone x