Crumble dough
crumble dough
Crumble as a base for desserts or fruit crumbles
Table of Contents
What is crumble?
You all know fruit crumble, especially the soft apple crumble with its sandy and crispy layer. The crunchy layer covering the fruit is called crumble. The crumble is not only the topping of desserts, it is also used for the crispy base of entremets
Indeed, you can spread it in a frame, bake, and use it as a crispy layer in a dessert. I did it this way in my strawberry heart entremet. I would put you other desserts with this crumble. I use it a lot in my desserts because it adds flavor and crunch.
I also used it as a crispy base in the vanilla and blackcurrant entremets
You also have this pears, caramel, and crumble layer cake in which I used this crumble. It is very delicious and will make an excellent birthday cake
The recipe is very simple to make with ingredients that are accessible to everyone: butter, flour, brown sugar (or granulated sugar if you don’t have brown sugar), almond powder, and a pinch of fleur de sel (French sea salt).
All the ingredients are rubbed together with the fingertips to obtain large crumbs.
CRUMBLE means crumbs.
You can put all the ingredients in a food processor and pulse to rub everything together into large crumbs. Use the pulse function until you get lumps
To make an apple crumble, for example, simply place the roughly crumbled mixture over the apples and bake everything together. You can flavour the crumble with lemon or orange zest, cinnamon or other spices. You can check out my summer recipe : The apricot crumble.
You can also work the crumble a little more until you get a dough ball, then roll it out and cut shapes that will serve after baking as a base for entremets .
Bake the rolled-out dough and cut it as soon as it comes out of the oven. You can also cut shapes before baking and bake them separately.
What ingredients will you need?
- Cold butter
- Brown sugar, but even caster sugar will do.
- Almond powder or hazelnut powder or a blend of both (you can substitute with flour).
- Flour
- salt or sea salt “French fleur de sel de Guerande”
Preparation steps
Preheat oven to 160°C ( 320° F)
1. Combine the cold butter, brown sugar, flour and almond powder with your fingers or in a food processor until you get small lumps.
2. Pass through a large-hole grater or sieve onto a baking tray covered with baking parchment. You can just crumble it coarsely with your fingers.
3. Bake it like this on a baking sheet lined with parchment paper or generously sprinkle it over fruits or the top of muffins before baking.
4. You can bake the crumble on a baking tray and then use it in verrines, on ice creams, waffles etc…
I also use it in reconstituted crisps as a base for desserts. It’s super tasty and a perfect replacement for the praline crunch.
You can see this pear caramel and crumble layer cake. 
5. Bake for 20 to 25 minutes until it has a nice golden brown. Allow to cool.
6. The crumble dough freezes well raw or baked.
I hope you’ll find this crumble topping recipe useful for many desserts.
Crumble Topping Recipe
INGREDIENTS
- 50 g (1.8 oz) cold butter
- 50 g (1.8 oz ) brown sugar
- 50 g (1.8 oz ) Almond powder or hazelnut powder or a blend of both (you can substitute with flour).
- 50 g (1.8 oz ) flour
- 2 pinches Guerande fleur de sel French sea salt
PREPARATION
- Preheat oven to 160°C ( 320° F)
- Combine the cold butter, brown sugar, flour and almond powder with your fingers or in a food processor until you get small lumps.
- Pass through a large-hole grater or sieve onto a baking tray covered with baking parchment.
- You can just crumble it coarsely with your fingers.
- Bake it like this on a baking sheet lined with parchment paper or generously sprinkle it over fruits or the top of muffins before baking.
- You can bake the crumble on a baking tray and then use it in verrines, on ice creams, waffles etc...
- I also use it in reconstituted crisps as a base for desserts.
- It's super tasty and a perfect replacement for the praline crunch.
- You can see this pear caramel and crumble layer cake.
- Bake for 20 to 25 minutes until it has a nice golden brown.
- Allow to cool.
- The crumble dough freezes well raw or baked.
- I hope this crumble dough recipe will be useful for many desserts.
Thank you for your visit to my pastry blog of easy and foolproof recipes, and your comments.
crumble, almonds, streusel, dessert, pâtisserie, recette facile, fruit, fleur de sel, easy cooking