Pie Crumble Topping
My fiancé prefers crumb topping on his pies. Personally, I think the crust is the best part. If you like crumb topping, this is the best fluffy, just a tad crunchy, not overwhelming sweet topping that you can use on any pie, strudel, fruit crisp, muffin...
My fiancé prefers crumb topping on his pies. Personally, I think the crust is the best part. If you like crumb topping, this is the best fluffy, just a tad crunchy, not overwhelming sweet topping that you can use on any pie, strudel, fruit crisp, muffin...
- Carbohydrate 36.3510672218724 g
- Cholesterol 11.4386718799054 mg
- Fat 4.31530547060058 g
- Fiber 0 g
- Protein 0.0782226563114417 g
- Saturated Fat 2.732938126172 g
- Serving Size 1 1 Serving (42g)
- Sodium 38.3450000229531 mg
- Sugar 36.3510672218724 g
- Trans Fat 0.302087343879547 g
- Calories 179 calories
Step-by-step
- Mix the brown sugar & flour together well. (I break the sugar up by twisting it in my fingers and mixing it well).
- Cut in the butter. You can use a pastry cutter, two knives moving opposite & close together, or get your hands dirty and use your fingers to break it up and mix it.
- Cut butter in until it is crumbly.
- Sprinkle over your dessert of choice.
- When making pie, I losely cover the topped pie and bake at 375 for 25 min.
- Then I uncover and bake for 25-30 min.
- Follow the temp of your personal recipe.. But if its longer than 25 min., you may want to cover it with foil, as not to burn it.
Golden crumbs emerge from the oven offering a crumbly texture and sweet aroma. Pastry toppings rely on exact ratios of fat and flour to achieve their characteristic consistency. Traditional baking methods require attention to detail rather than guesswork. Simple ingredients transform through specific mechanical actions. Proper technique ensures the fat coats the flour evenly without melting.
- Keep the butter thoroughly chilled before incorporating it into the dry mixture to prevent a dense, greasy texture.
- Use a pastry blender or fingertips to cut the cold fat into the flour until the largest pieces resemble small peas.
- Bake the topped dessert at 375 degrees Fahrenheit, covering the surface with foil if the browning proceeds too quickly past the 25-minute mark.
- Modify the recipe for dairy-free diets by substituting the butter with an equal weight of solid coconut oil or plant-based margarine.
Visual evaluation remains the primary method for determining doneness when baking without a thermometer. The topping is finished when the edges turn a deep golden brown and the surface yields a dry, firm resistance to gentle pressure.
