BASE CRUMBLE RECIPE perfect for cakes, muffins, or pies
Over the years spent making cakes and muffins, I have tried several recipes to prepare the ORIGINAL CRUMBLE and I finally believe I’ve found what, in my opinion, is the PERFECT recipe!
The crumble, with its irresistible crunchiness, is a wildcard in pastry. This basic recipe will guide you in creating a perfect topping for cakes, muffins, and pies. In just a few minutes, you’ll achieve a crumbly dough that, once baked, will turn into golden and crunchy nuggets.
Originating from Anglo-Saxon tradition, the crumble owes its name to its crumbly texture. Its versatility makes it ideal for enriching classic desserts like the apple crumble or banana bread, but also to give a special touch to simple muffins.
In this guide, I will reveal the secrets for a perfect crumble, with tips on ingredients, preparation techniques, and creative variations. You’ll discover how to customize this basic recipe to create unique crumbles, suitable for every occasion.
Whether you are an experienced baker or a beginner, this recipe will allow you to create a crumble that will win over all your guests. Get ready to experiment with flavors and textures, and turn every dessert into an unforgettable experience.
Here are some recipes where you can use the CRUMBLE:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 178.61 (Kcal)
- Carbohydrates 24.79 (g) of which sugars 13.39 (g)
- Proteins 1.85 (g)
- Fat 8.64 (g) of which saturated 5.54 (g)of which unsaturated 3.01 (g)
- Fibers 0.49 (g)
- Sodium 70.25 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar (brown or granulated)
- 1/2 cup butter (melted)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Tools
- Bowl
- Spoon
Steps
In a bowl, combine flour, brown sugar, salt, and melted butter (if you want a flavored CRUMBLE, also add the cinnamon). Start mixing using a spatula. The mixture will be thick. Continue mixing until the mixture appears moist. It’s okay if the mixture has a “sandy” texture. Use your hands to crumble the lumps. I find it easier to mix the mixture with my hands from the beginning to achieve the crumbs.
Your basic CRUMBLE is ready, set it aside in the refrigerator until ready to use. Indeed, it can be prepared in advance and stored in an airtight container in the refrigerator for 3 days. When you need to use it, simply crumble it as a topping on cakes or muffins, or create a base for a crumble cake, fill it with your favorite ingredient (fruit or hazelnut cream), and cover everything with more crumbs. Have fun!
NOTES
SUGAR: Sugar is a fundamental ingredient in CRUMBLE. You can use either granulated or brown sugar. There’s no right or wrong sugar to use, it just depends on personal preferences. Using granulated sugar will produce a lighter and crunchier coating because it lacks the rich brown color of brown sugar and the extra moisture that brown sugar has. The crumble with brown sugar will be darker and will hold its “shape” better.
BUTTER: Always use high-quality butter and adhere to the recipe’s measurements. Too much butter would result in a crumb topping that melts during the baking process, whereas too little butter will result in a dry and powdery crumble.
FLOUR: Do not modify the quantities of flour, as it is also a fundamental ingredient. Adding flour because the dough seems too wet would make the crumble dry and overly crumbly. On the other hand, too little flour will prevent the crumble from having enough stability and structure.
STORAGE TIPS
Raw Crumble: The crumble can be prepared in advance and stored in an airtight container in the refrigerator for 3 days. Alternatively, you can freeze it in a food bag for up to 1 month.
Cooked Crumble: Store at room temperature in an airtight container for 2-3 days. Alternatively, refrigerate to extend its shelf life. To restore its crispiness, you can reheat it in the oven for a few minutes.
CRUMBLE VARIATIONS:
Savory Crumble: Replace sugar with grated Parmesan or Pecorino cheese. Add herbs like rosemary, thyme, or oregano. Use vegetables like zucchini, tomatoes, or caramelized onions. Perfect for savory pies or casseroles.
Vegan Crumble: Replace butter with solid coconut oil or vegetable margarine. Use brown sugar or maple syrup. Add nuts like walnuts, almonds, or hazelnuts for a crunchy touch.
Crumble with Exotic Spices: Add cardamom, ginger, turmeric, or cinnamon to the dough. Perfect for exotic fruit cakes or spiced desserts.
HOW TO USE THE CRUMBLE – PAIRINGS
Classics: Apples and cinnamon, Pears and ginger, Berries and almonds
Daring: Peaches and lavender, Chocolate and orange, Savory crumble with cheese and grilled vegetables.
COOKING TECHNIQUES: Crumble in an Air Fryer
In addition to a traditional oven, you can also cook the crumble in an Air Fryer. Preheat the air fryer to 356°F. Arrange the crumble in a single layer at the bottom of the basket. Cook for 10-15 minutes, shaking the basket midway through cooking. The air fryer allows you to achieve a very crispy crumble in a shorter time.
FAQ (Questions and Answers)
HOW CAN I USE THE CRUMBLE?
You can add this crumb topping to any muffin or cake recipe before baking or create a Crumble Cake by using it as both the base and topping for a fruit or hazelnut cream filling. If you add it to muffins, make sure there is enough space in the mold after you’ve added the batter to “hold” the Crumble topping: it means adding a little less batter to each muffin cup.
When adding it to cakes as a topping, make sure to add it to dense batters, as those that are too liquid would cause the crumble topping to sink instead of staying on top of the cake.What does crumble mean in cooking?
Crumble has Anglo-Saxon origins and became widespread thanks to pastry in the USA. The term “Crumble” indeed means “crumb” in jargon, because it is a butter-based dough that is literally crumbled and used to cover a layer of fruit.
When was the crumble born?
The crumble was born at the end of World War II following food rationing: an economical alternative to the classic pie crust that achieved great success and became a tradition.
