Crumble Topping Recipe
Crumble dough is crumbled over fruit or pies before baking. It adds a touch of crunch to desserts.
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
Instructions :
- 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.
Have you tried this recipe?Tag @gateau_et_cuisine_rachida on instagram so I can see your work