Crumble help

[Nicolaplus1]

Well i am a baking novice but yesterday made a rhubabrb crumble and although delicious the topping was a bit dry and too crumbly

where did i go wrong??

The crumble I make is 6oz flour, 3oz marg and 3oz sugar. I also sometimes add sultanas which can be nice or a bit of ginger or replace an ounze of flour with a nice museli.
If it's a bit dry, I would think you've just left it in the over a bit too long or it was too hot perhaps.
If you used butter, it would make very short crumble and therefore could have been dry due to that. Marg is better I find and not too short.