Crispy crumble topping - recipe suggestions please?
Watch this postHelp, does anyone have a really good recipe for a nice crunchy crumble topping, tried loads but they all end up soft!
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Ingredients:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
Instructions:
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour, rolled oats, granulated sugar, brown sugar, ground cinnamon, and salt. Mix well until all the dry ingredients are evenly combined.
Add the cold butter cubes to the bowl. Use your fingers or a pastry cutter to cut the butter into the dry ingredients. Continue mixing until the mixture resembles coarse crumbs. You should have pea-sized crumbles throughout.
Spread your desired fruit filling, such as apple, peach, or berry, in a baking dish. Make sure the dish is large enough to hold the fruit and the crumble topping.
Evenly sprinkle the crumble topping over the fruit filling, covering it completely.
Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the crumble topping turns golden brown and crispy.
Once done, remove the crumble from the oven and allow it to cool for a few minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
This recipe should give you a delicious and crunchy crumble topping. Make sure to let it cool slightly before serving to allow it to firm up and maintain its crunchiness. Enjoy your homemade crumble!
https://www.silversurfers.com/food/cakes-baking/coconut-and-macadamia-berry-crumble/
https://www.silversurfers.com/food/cakes-baking/gooseberry-and-ginger-crumble/
Sally 🙂
For savoury, I replace some flour with fresh breadcrumbs, and if it’s a vegetarian dish, allowing for possible allergies, I add lightly crushed nuts...it seems to work.
I’m afraid that I’ve done these recipes so often that I don’t weigh anything, but basically it’s about half fat( I use butter) for a sweet topping and a little less for a savoury one, to the amount of dry ingredients. There is a vegetarian alternative to suet which stands in well for fat in a savoury dish and produces a crispy dumpling texture in the topping which is filling and my grandchildren love. I do turn the oven up towards the end to get that golden crunchiness on the surface.
Sorry I can’t be more specific.
Dani.