6 minutes
A delightful nutty crumble topping perfect for adding crunch and flavor to your favorite desserts.
Pecans
cups
cups
cups
cups
Brown Sugar
tablespoons
tablespoons
teaspoons
teaspoons
Unsalted Butter, cut into small pieces
tablespoons
1. Toast the Nuts
Preheat your oven to 375°F. Spread the ⅔ cup of nuts (pecans, walnuts, or almonds) on a baking sheet. Toast the nuts in the oven for about 6 minutes until they are fragrant. This step enhances their flavor and adds a delightful crunch to your topping.
2. Chop the Nuts
Once the nuts are toasted, let them cool slightly. Then, chop them coarsely using a knife and cutting board. You want them to be in small pieces but not too fine.
3. Combine Dry Ingredients
In a large bowl, combine the chopped nuts with 1¼ cups of flour, 6 tablespoons of brown sugar, 1½ tablespoons of granulated sugar, ¼ teaspoon of salt (omit this if you're using salted butter), and ¼ teaspoon of ground cinnamon if you like a hint of spice. Mix these dry ingredients together thoroughly.
4. Add Butter
Now, add the small pieces of butter to the bowl. Using your fingers, a pastry blender, or a stand mixer with a paddle attachment, work the butter into the dry mixture. The aim is to create a crumbly texture that holds together when pressed but isn't too sandy.
5. Chill the Topping
Once your mixture has reached the right consistency, transfer the bowl to the refrigerator and chill the topping until you're ready to use it. This crumble topping can be made ahead and stored in the fridge for up to a week, making it a convenient addition to any baking project.
Choose high-quality nuts for the best flavor. Toasting the nuts before adding them to the crumble mixture can deepen their flavor. Simply spread them on a separate baking sheet and toast in the oven for 5-8 minutes until they're fragrant.
Allow the crumble to cool completely on the baking sheet. This step is crucial as the crumble will continue to crisp up as it cools.
The key to a perfect crumble is the texture of your butter. It should be very cold; you can even freeze the butter for 20 minutes prior to using it. The cold butter will not melt as fast, creating better crumbs that will be flaky and crumbly once baked.
When you spread the mixture on the baking sheet, try to keep it in an even layer, but don't press down too hard. You want to maintain a loose, crumbly texture that will crisp up in the oven.
When stirring halfway through baking, be gentle to maintain the integrity of the crumble pieces. Over-mixing can lead to a less desirable texture.
Comments (0)