Best 20 Crumble Topping Recipes

CINNAMON-OAT CRUMBLE TOPPING

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.

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

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 ^.^.

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
• Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
• Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

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.

DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING

Steps:

• Make filling:
• In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
• Make topping:
• Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
• Make pastry dough when filling and topping are done:
• Preheat oven to 375°F.
• Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
• Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
• Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
• Serve tart with whipped cream or ice cream.

CRUMBLE TOPPING

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.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in 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.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

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.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
• Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
• In a medium bowl: mix flour, sugar, baking powder, and salt.
• In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
• Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
• Gradually add blueberries to mixture and gently stir to coat berries.
• Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
• (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
• (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
• Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
• Let cool, serve, and enjoy.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13x9 inch glass baking dish.
• In a large bowl, cream together the 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.
• 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.
• 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.

AWESOME GLUTEN FREE APPLE PIE WITH CRUMBLE TOPPING

Steps:

• ***Pastry Crust Instructions***.
• In a mixing bowl stir together the flour, xanthan gum and cornstarch.
• Then add the sugar, butter, egg and vanilla and mix until combined.
• Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
• Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
• --Go ahead and make Apple Filling while the Pastry Crust is chilling.
• --.
• After approx 20 minutes, remove dough from refrigerator and roll into a ball.
• Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
• Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
• Using a fork poke a bunch of holes in the sides and bottom of the crust.
• ***Apple Filling Instructions***.
• In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
• Set aside and let the juices mix.
• ***Crumble Topping Instructions***.
• In small bowl mix together brown sugar, GF flour and nutmeg.
• Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
• ***Assembling your Pie***.
• Preheat oven to 400°F.
• Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
• Sprinkle your Crumble Topping all over the top (use it all).
• Use tin foil to cover edges of crust as it will burn easily.
• Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
• Let cool for at least an hour before serving.

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
• Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
• To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
• In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
• Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
• For filling:
• Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
• For topping:
• Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
• Serve pie with whipped cream or ice cream.

CRUMBLE TOPPING FOR RHUBARB-BERRY CRUMBLES

Steps:

• Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING

Steps:

• Preheat the oven to 425°F.
• On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
• In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
• Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
• Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
• Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
• Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
• Let cool slightly before serving with vanilla ice cream.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)

Steps:

• MUFFINS: In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
• In another bowl, combine the eggs, pumpkin, oil and vanilla.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
• CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
• Sprinkle crumble topping over each muffin batter.
• Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
• Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.

QUINOA-OAT CRUMBLE TOPPING

Steps:

• Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
• Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.

SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING

Steps:

• Pre-heat the oven to gas mark 4, 350°F (180°C).
• You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
• First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
• Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.