(Watch the video above if you don’t believe me. That’s it, below, and it’s so easy you can make it in your sleep. People often ask me what my favorite crumb topping recipe is. They go by the names crisps, crumbles, and buckles, but we all know them as the easiest, family-friendliest ways to transform fruit into dessert. They have a lot going for them that you’d appreciate: they’re easy to prepare, and a cinch to customize with ingredients like coconut and chopped pecans. If you haven’t given crumb toppings their due, perhaps it’s time. 2 ½ pounds Granny Smith apples, ½ cup granulated sugar, 1 tablespoon lemon juice, 2 tablespoons corn starch, ½ teaspoon salt, 1 teaspoon ground cinnamon. It’s just a bias that waxes and wanes depending on my mood, the season, and what’s in the pantry. Not to the exclusion of top crusts, mind you there’s no reason to be exclusive. Truth of the matter is I DO love crumb toppings, unapologetically. But by the end of the day – as I stood there admiring the way two dozen eggs added some much needed pizazz to the paint job of his jet black BMW – I felt a whole lot better. ![]() I had one like it back in 1995.Īnyway, this guy clearly believed that crumb toppings were the second class citizens of the pie world, not to be discussed in the same breath as the venerable top crust.Īt first I was a little upset by his comment. It was like when someone says, Hey…I like your sweater. In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. He was a clever writer and he crafted the comment in such a way that it started out as a compliment and then ended up as a dig. Serve with cream or vanilla ice cream.Back when my book PIE first came out, a review appeared in which the writer commented on the number of pies in the collection with crumb toppings. Pour the cooked mostaccioli in to the sauce and stir to combine. Cook for 5-6 minutes, stirring occasionally. Set heat to medium and bring the sauce to a low simmer. Stir for another minute and add in the canned tomato sauce. Bake for 25-30 minutes until golden and crisp on top. Cook for three minutes then add in the Italian seasoning and kosher salt. Tumble the cooked apples into the pie case, then scatter over the crumb topping.Remove the baking beans/rice and bake for 10-12 minutes more until the pastry case is golden and dry to the touch. Line the chilled pie case with non-stick baking paper, fill with baking beans or uncooked rice and bake for 25 minutes.For the topping, in a mixing bowl, rub the flour, sugar and nutmeg into the butter with your fingers until it has the texture of breadcrumbs with a few larger pieces.Put the pan over a medium heat and cook for 10 minutes or until the apple slices are just soft. Bake the oat crumble topping at 360F for 17-20 minutes total (if you’re using regular flour) and 8-12 minutes more if you’re using gluten free flour (it usually browns slower). Put the apple, sugar, cinnamon and cornflour in a medium saucepan and toss together. This easy crumble topping takes just 10 minutes to prepare and uses only three cooking essentials - plain flour, butter, and demerara sugar. Bake the oat crumble topping: Transfer the mixture to a baking tray or cookie sheet, use your fingers to sprinkle evenly.Trim any overhanging pastry, crimp the edges using your fingers, then prick the base with a fork. Easy Apple Crisp with Oatmeal Crumb Topping After dicing apples, pour lemon juice over them to prevent browning. Loosely roll the dough around the floured rolling pin, then roll over the pie dish, tucking it into the edges. 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. Recipes with long baking times (like a Dutch apple pie) can be topped with the crumb mixture for the last 15-20 minutes of baking time. When using with baked goods, add the crumb topping before baking. ![]() Not only is this quicker and less messy, it makes for a much better crumble topping. A crumb topping may also be referred to as a streusel topping. Roll out the dough on a lightly floured work surface until about 6-7cm larger than the circumference of the pie dish and about 4mm thick. In our recipe, we quicken the process and simply stirring in melted butter. ![]() Add the egg and 1-2 tbsp water and mix with a round-bladed knife until a dough forms.) Flatten the dough into a disc, wrap in cling film and chill for 1 hour. (Alternatively, in a mixing bowl, rub the butter into the dry ingredients with your fingers until the mixture resembles breadcrumbs. With the motor running, pour in the egg and 1-2 tbsp water and whizz until a dough starts to form, adding a splash more water if needed. For the pastry, whizz the flour, sugar, a pinch of salt and the butter in a food processor until the mixture resembles coarse crumbs.
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