Shortbread Crumble Topping

Your crumble just got a proper upgrade. Made from the same buttery biscuit dough we bake every The Biskery biscuit, this crumble topping arrives: ready-baked, golden, gloriously crunchy, and deeply, unashamedly biscuity. Just scatter it over your favourite fruit, pop it in the oven for 20 minutes, and watch it turn into the most talked-about pudding on the table. No mixing bowls. No rubbing butter in with cold fingers. Just pure, satisfying crumble magic, with a biscuity twist that nobody will see coming. INSTRUCTIONS FOR BAKING YOUR CRUMBLE: 1. Add your fruit Rhubarb, apple, plum, blackberry, or whatever's in season. Roughly chop and spread into a baking dish. 2. Scatter generously Pour straight from the pouch over your fruit. No extra bowls, no messy hands. Just tip and go. 3. Bake at 140°C for 20 minutes Until the fruit is bubbling at the edges and the crumble is deeply, beautifully golden. Serve with proper custard, cold cream, or a scoop of vanilla ice cream.