Kitchen Tip Tuesdays: Crumb topping tips
Have you ever made a recipe for a dessert involving a crumb topping that refused to crumble? I have! Here are two ways to solve the problem of a mushy-but-not-crumbly crumb topping:
#1: Refrigerate the crumb topping for 15-30 minutes. The butter/fat in the crumb topping will harden, allowing it to crumble nicely when chilled.
#2: Add a handful of quick oats to the crumb topping. The oats will help it crumble.
Bonus tip -- Find a foolproof crumb topping recipe and stick with it. ;) This is one of the reasons I love my mom's apple crisp recipe! The crumb topping always turns out perfectly crisp and crumbly! :)
How to make gluten-free crumb topping:
Place gluten-free rolled oats in the food processor and pulse until ground. Use this "oat flour" in place of the wheat flour called for in the crumb topping recipe. If your crumb topping also needs to be dairy-free, use a dairy-free butter/shortening substitute in the recipe. The gluten- and/or dairy-free crumb topping can be used for a fruit crisp, making a great dessert for guests with allergies or food sensitivities.
Related kitchen tips:
Not-so-perfect Apple Pie (thanks to the tips in the comments, my apple pies haven't had that problem again!)
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