CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
LEMON BLUES MUFFINS WITH CRUMBLE TOPPING
Steps:
- For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.
- In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.
- For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.
- Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.
APPLE PIE WITH OATMEAL CRUMBLE TOPPING
I was toying around with recipes and I mix and matched untill it satisfied my picky hubby and daughter x3. Hope you love it as much as they do.
Provided by IHeartBobert
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 17
Steps:
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
- Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
- Bake for 30 mins at 400°F Now for the crumble topping.
- I actually ganked this crumble topping from ratherbeswimmin
- Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.
CRUMBLE TOPPING
Crumble topping is a combination of only 3 simple ingredients: butter, flour, and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread, or pie!
Provided by Jamielyn Nye
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a medium bowl, combine the flour and sugar. Add cinnamon, if desired. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. I like to start with 3-4 Tablespoons and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough).
- Store in the refrigerator until ready to use. Evenly spread across muffins, quick breads, or pie.
Nutrition Facts : Calories 87 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 36 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
OATMEAL CRUMB TOPPING FOR PIES
Especially good on apple or peach pies. My original recipe says it make enough for 2 8-inch pies but a lot of times I use the whole thing on one 10-inch.
Provided by Marg CaymanDesigns
Categories Pie
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine all the ingredients except the butter.
- Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
- Spread crumbs over prepared fruit mixture of your favorite fruit pie.
- Do NOT add top crust.
- Bake as directed in your fruit pie recipe.
- If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
- Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.
Nutrition Facts : Calories 741.5, Fat 32.3, SaturatedFat 19.7, Cholesterol 81.3, Sodium 486.3, Carbohydrate 109.9, Fiber 3.1, Sugar 71.5, Protein 6.3
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
APPLE CRUMBLE
Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.
Provided by Dave Lieberman
Categories dessert
Time 2h5m
Yield 6 to 8 recipes
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
- In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
- Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
- Serve warm or at room temperature with vanilla ice cream.
CRUMBLE TOPPING
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
CRUMB TOPPING FOR PIES
A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.
Provided by JAKESDELIGHTS
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 2
Number Of Ingredients 3
Steps:
- In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.
Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g
CINNAMON-OAT CRUMBLE TOPPING
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Condiment Oat Cinnamon
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
- Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
OATMEAL CRUMB TOPPING
My sister gave this to me when I wanted something to top a pumpkin dessert. This is fabulous! Can be used for almost any dessert. I have even warmed it and crumbled it over ice cream.
Provided by Small Town Cook
Categories < 15 Mins
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter.
- Add brown sugar, flour and oatmeal.
- Mix well and sprinkle over favorite dessert.
Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.6, Sodium 146.1, Carbohydrate 54.8, Fiber 1.4, Sugar 35.8, Protein 3.1
FRUIT PIE CRUMB TOPPING
My mother always sprinkled on this wonderful crumb topping to dress up her two-crust fruit pies. The crumble topping not only looks pretty, it provides a crisp contrast to the soft fruit filling. I used it to top pies for my daughter's wedding reception.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 cup (topping for 2 pies).
Number Of Ingredients 4
Steps:
- In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CRUMBLE TOPPING
Steps:
- Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
- Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.
CRUMBLE TOPPING
Make and share this Crumble Topping recipe from Food.com.
Provided by FarahC
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- place ingredients in a bowl,mix together with a fork until crumbly. What you are looking for is that most of the ingrediets start to hold together,but will break apart.
- Top your cakes,pies,and muffins,and crisps with this mixture immediately.
Nutrition Facts : Calories 230.4, Fat 13.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 8.9, Carbohydrate 26.8, Fiber 0.8, Sugar 17.8, Protein 1.9
OAT CRUMBLE TOPPING
A flour-free topping for crumbles
Provided by Gill2015
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix the oats and sugar together in a large bowl
- Melt the butter
- Add the melted butter to the oats and sugar (and cinnamon, if included) and combine thoroughly
- Spread the oat crumble topping evenly over the dish to be covered e.g. Precooked fruit
- Bake for 20 minutes at 190C / fan 170C / gas 5 until the crumble top is golden and the fruit is bubbling
CRUMBLE TOPPING RECIPE
Learn how to make the perfect crumble topping with this simple recipe that only needs three ingredients and you can use it on any fruit to make a crumble.
Provided by Jessica Dady
Categories Dessert
Time 10m
Yield Serves: 4
Number Of Ingredients 3
Steps:
- Cut the butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
- Sprinkle this crumble topping over 500g of prepared fruit such as sliced apples, plums or rhubarb, sweetened with a little sugar if liked. Bake in a preheated oven at 200°C/400°F/Gas Mark 4 for about 35-40 mins until golden.
Nutrition Facts : @context https, Calories 387 Kcal, Sugar 22 g, Fat 21 g, Sodium 0.03 g, Protein 4 g, Carbohydrate 48 g
APPLE PIE WITH OATMEAL CRUMBLE TOPPING
Make and share this Apple Pie With Oatmeal Crumble Topping recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Pie
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
- For Pie:.
- Heat oven to 375 degrees.
- Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
- For Crumb Topping:.
- In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
- Sprinkle crumb topping over the apples in pastry lined pie plate.
- Bake pie at 375 degrees for 40 to 45 minutes.
- This recipe yields one 10″ pie.
Nutrition Facts : Calories 519.4, Fat 20.5, SaturatedFat 12.4, Cholesterol 50.8, Sodium 174.3, Carbohydrate 82.8, Fiber 4.9, Sugar 47.9, Protein 5.1
CLASSIC APPLE CRUMB PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
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- Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. (We love this OXO non-stick pan)
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
- In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
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- Go nuts. Nuts are a popular addition to crumbles, including almonds, hazelnuts, pecans, walnuts and pistachios. Our autumnal pear and blackberry crumble creates layers of texture by combining chopped hazelnuts and flaked almonds with pumpkin seeds and chunky oats clusters.
- An oat-standing finish. Give your crumble topping more bite by adding wholesome porridge oats or rolled oats, like in our oaty apple crumble. You can also add a little syrup to the mixture to create a flapjack-style texture with gorgeous little chewy clusters, as shown in this apple flapjack crumble.
- Chocolate drops. If your crumble is in need of some indulgence, then a liberal scattering of chocolate should do the trick. This simple pear & chocolate flapjack crumble combines dark chocolate chunks, porridge oats and golden syrup for a sweet, crunchy finish that complements the fruit beautifully.
- Peanut crunch. Treat your crumble to an American-style flavour by adding a dollop of crunchy peanut butter spread to the topping. This rich, nutty flavouring balances perfectly with the zingy blueberry and raspberry filling in our fruity peanut butter berry crisp.
- Spice things up. Add a sprinkling of fragrant spices to give your crumble a flavour boost and enhance the filling. Our rhubarb & apple crumble incorporates hints of aromatic ginger to balance the tangy fruit, while warming cinnamon and clove-infused crumbs make a suitably festive topping in our raspberry Linzer slices.
- Coconut coating. Give your crumble a tropical twist with a sprinkle of desiccated coconuts. The topping for our irresistible blueberry lemon cake combines coconut shavings with melted butter, sugar and eggs.
- Make it vegan. There's no reason why those on a dairy and egg-free diet can't enjoy a classic pudding too. This vegan apple crumble uses a dairy-free spread with a simple combo of rolled oats, sugar and flour.
- Taking the biscuit. Embellish your pudding with some satisfyingly crunchy biscuit chunks. We've used amaretti pieces in these super fruity berry crumble pots, which make an easy yet impressive dessert.
- Crumble + scones = scrumble. We love a foodie mash-up, so combining two of the nation's best sweet treats into a topping seemed like a no-brainer. Half scone, half crumble, the cobbler-style sponge on our pear & blackberry ‘scrumble’ marries the crunch of a biscuit with the cakey texture of a scone.
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