Crumble Topping
why make this recipe
Crumble topping gives a crunchy, buttery layer to fruits, bars, and cakes. It is quick to mix and makes simple desserts taste special.
introduction
This crumble topping is quick and easy. It adds sweet crunch to warm fruit or baked desserts, and it works well on many dishes like a classic baked apple crumble.
how to make Crumble Topping
Whisk the dry ingredients, stir in melted butter, and mix until you have big clumps. Let it rest a little so the clumps hold. Sprinkle it over your fruit or batter and bake as the main recipe says. You can also use this topping on bars such as cranberry crumble bars.
Ingredients :
3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 5 tablespoons unsalted butter, (melted)
Directions :
Whisk together flour, sugar, cinnamon, and salt in a medium bowl until well-combined., Stir in melted butter. Mix well, then press gently on the mixture to form large clumps., Set the topping aside for about 10 minutes., Crumble the topping over the recipe of your choice. Follow recipe instructions for baking times and temps (see notes below). Enjoy!
how to serve Crumble Topping
Serve warm over baked fruit, muffins, or cakes. Add a scoop of vanilla ice cream for a warm-cold contrast. It also makes a great finish on coffee cake and similar treats like a thick crumb topping for coffee cake.
how to store Crumble Topping
Store unused dry topping in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a sealed bag for up to 3 months. Baked goods with the topping keep 2–3 days at room temperature in a covered container.
tips to make Crumble Topping
- Measure the flour and sugar well.
- Use melted butter as the recipe says to make clumps.
- Mix just until clumps form; do not overwork.
- Let the mix rest for about 10 minutes so clumps firm up.
- Press some clumps together if you want larger crunchy pieces.
variation (if any)
- Add 1/2 cup rolled oats for extra texture.
- Stir in 1/4 cup chopped nuts like almonds or pecans.
- Swap half the brown sugar for white sugar for a less deep flavor.
- Add a pinch of nutmeg or vanilla powder for a small flavor change.
FAQs
Q: Can I use cold butter instead of melted?
A: Yes, cold butter will make a more crumbly texture. Melted butter makes larger clumps. Both work, but the feel changes.
Q: How much topping do I need for one pie?
A: This batch covers a small to medium pie. Double the recipe for a large pie or thick crust.
Q: Can I make the topping ahead?
A: Yes. Make and store it in the fridge for 2–3 days or freeze for months. Thaw in the fridge before using.
Q: Will this burn while baking?
A: Watch baking time. If it browns too fast, cover the top loosely with foil until the dish finishes baking.