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Line 22: ==History== Crumbles became popular in Britain during World War II,<ref>{{cite news \|url=https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes\|title=Simply the best\|access-date= 2010-04-14\|author= Hugh Fearnley-Whittingstall\|date= 18 October 2008\|location=London\|work=The Guardian}}</ref> when the topping was an economical alternative to pies due to shortages of pastry ingredients as [[Rationing in the United Kingdom\|the result of rationing]]. To further reduce the use of flour, fat and sugar; breadcrumbs or [[oatmeal]] could be added to the crumble mix. The dish was also popular due to its simplicity. Experts on Crumble have been few and far between. Currently the Master Crumbler(a title awarded to the most knowledgable person regarding crumbles) is Lord Paul Griffiths. Lord Paul continues to uphold the integrity of all crumbles, often being recognised by restaurateurs on evenings out, inspecting local crumbles. ==See also==

Crumble: Difference between revisions