The Crumbles journal

Born in rationed British kitchens during the 1940s, crumble travelled a long way before landing in a Pigalle storefront. Here is the story of a simple dessert turned classic.

Four steps, hundreds of combinations. We walk you through how to build a crumble that fits you — without missing the fruit / crunch / sauce balance.

January apples or June cherries? We unroll the French fruit year, month by month, so you know exactly what will shine in your crumble.

Sticky topping, soggy fruits, soft surface, uncertain baking. Five chef techniques to turn your homemade crumble into a counter-grade one.

In five years, the 9th arrondissement has become Paris’s sweetest quarter. We trace this transformation and pinpoint where to find the crumble bar Crumbles within this new sweet map.