Is your crust shrinking? That means you stretched the dough too much when you rolled it. Dough needs to relax in the fridge for 30 minutes before baking. It’s not being difficult; it’s just resting.
Is it cracking? You might have poked too many holes, or the dough was too dry. Add a tablespoon of cold water next time. And if all else fails, serve it in a bowl and call it “deconstructed quiche.” People will think you’re a genius.
Remember, a crumble is not a tragedy. It’s just rustic charm. You made it with love, and love covers a multitude of baking sins.
