This easy to make crumb topping makes a delicious topping for muffins, cheesecake, pies or other desserts. Make a big batch and then keep some on hand for sprinkling on your favorite desserts this holiday season!
This shortbread crumb topping is perfect for adding a little bit of texture and crunch to your favorite desserts! Use it top off an apple galette or no bake blueberry cheesecake.
Ingredients
- Flour – I use all purpose flour for this recipe.
- Sugar – Granulated sugar makes the topping sweet.
- Butter – Butter holds it all together and helps it clump into crumbles.
- Salt
Step by Step Instructions
1. Mix
First melt the butter in the microwave and set the bowl aside. Then combine the flour, sugar and salt and stir to blend well.
Pour the melted butter over the flour mixture and blend it together as if it were a pie crust. Use a pastry cutter or two forks to cut the butter into small particles as it mixes with the flour.
The crumble is mixed when it is consistency of bread crumbs and all the flour has been mixed into the butter.
2. Bake
Line a cookie sheet with parchment paper and pour the crumble mixture onto the cookie sheet. Bake it for 20-25 minutes until it has turned golden brown around the edges.
For the best results you should flip the crumble over about halfway through the cooking time. Use a pancake turner and gently flip it in small sections so that it bakes evenly.
When it is done baking remove it to a wire rack to cool completely.
How to Serve
Sprinkle the cooled crumb topping over any of your favorite desserts that need a little bit of crunch. Here are some ideas:
- Use it to top off a yogurt parfait
- Sprinkle it on top of a no bake blueberry cheesecake
- Add it on top of a blackberry galette
- Use it instead of nuts on pumpkin cheesecake trifle
- Add a crumble top to a cherry muffin before baking
How to Store
Store the crumb topping in an airtight container at room temperature for 4-5 days. This also freezes well. You can freeze it in zipper bags for 2-3 months.
Crumb Topping
Ingredients
- 2 cups flour
- 1 cup sugar
- pinch salt
- 1/2 stick butter melted
Instructions
- Line a cookie sheet with parchment paper, and melt the butter in the microwave. In a separate bowl, add the flour, sugar, and a pinch of salt, and stir well to blend.2 cups flour, 1 cup sugar, pinch salt, 1/2 stick butter
- Add the melted butter to the flour mixture, and blend like you would for pie crust, until the mixture is in small particles, and the flour has been coated in the butter.
- Pour the mixture onto the parchment paper on the cookie sheet, and bake at 400 degrees for about 20 – 25 minutes, or until the crumble is golden brown around the edges.
- Turn the crumb topping on the cookie sheet about half way through baking. Use a pancake turner, and carefully turn the crumble in small sections to make sure it bakes evenly.
- When done baking, move to a wire rack to completely cool. When it has cooled break it up into a crumbly crust for topping desserts.
- Use to top off cheesecake, blueberry chia pudding or apple galette.
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Nutrition Information
Nutrition facts are estimates.
