hey guys, wondered if someone could help with this one:

I've tried a few recipes and my crumble always seems too powdery and dry, not sort of crunchy and biscuit like. I've done a couple of different recipes to no avail...

Any suggestions?

Are you using enough butter/marg? I use about 75g to 100g of flour. I tend to put some chopped nuts or oats or both in mine too, they give a nice crunch.
Lotte Duncan does a good recipe for an Apple and Pear crumble with cheese which I can recommend, but I use Lancashire rather than Wensleydale.
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Also try rubbing the butter into the mix a little more, this would make it less powdery too.

Hi : I use equal amounts 'fat' to flour/oats - butter very cold and finger tip 'rubbed up' to make crumb. Pastry is usually (short) half weight fat to flour - old school cookery class taught me difference - was making a meat dish top crust pie and got weights wrong so we had meat crumble top pie for supper!