This streusel / crumble topping is a buttery cookie-like crunchy treat perfect for adding texture to desserts. Classically used on things like apple crumble, it's also great on top of cakes and pastries. It's also deliciously addictive for snacking on.
Add it to the top of tarts like these apple crumble tartlets.
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❤️ Why you'll love it
- Just 4 simple ingredients and 5 minutes effort
- Sweet with a crunchy texture
- Bake on it's own or added to dessert before baking
- Freezer-friendly to quickly add to desserts
- Easily customisable with spices and flavourings
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Ingredients & substitutions
Also known as streusel topping, this crumble recipe has just 4 simple ingredients.
Jump to the recipe card for full quantities and instructions.
- Flour: Just plain flour / all-purpose flour.
- Sugars: Crumble topping uses a combination of both white sugar and brown sugar for a delicious balance of sweetness and flavours.
- Butter: Use unsalted butter for a simple streusel mix but you can also use salted butter which adds more complexity. You can even used browned butter for added nuttiness.
- Salt: Just a pinch of salt helps to balance the sweetness.
How to make crumble topping
Streusel topping is takes just a few very easy steps. You can bake it and add it to the top of finished pastries or you can bake it alongwith the pastry it's adorning.
Jump to the recipe card for full quantities and instructions.
Combine the dry ingredients
Add the icing sugar, almond extract and half the milk to a mixing bowl and whisk together. Add the milk just a drop or two at a time until it becomes a thick but pourable consistency.
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Add the butter
Add melted butter and mix through until fully combined and you have a clumping mixture. This mixture is ready to add to pastries prior to baking.
Bake: part 1
Whether on it's own or on top of pastries, crumble topping must be baked before consuming. To bake it separate from your pastries, just lay it out on a baking sheet, making the clumps as big or small as you like.
Bake: part 2
Bake it for 10-14 minutes until it begins turning golden.
Tips and tricks
- The size of the clumps you add to the baking tray will actually increase slightly as it bakes so make sure to break down larger clumps of the crumble if you just want to have a delicate crumble.
- Baking time will depend on how large your clumps are so check it early and take it out when it's just starting to turn golden.
- The crumble will firm up as it cools.
- Let the baked crumble topping cool slightly before adding to desserts.
Variations
- Browned butter: Using browned butter instead of simply melted butter, adds a nuttiness and complexity that is utterly delicious.
- Flavourings: Try mixing a little extract in with your butter before mixing it into the dry ingredients. Vanilla extract for example is lovely. So is maple extract. Just make sure to add just a small amount and experiment until you have the right amount. You can just bake off a little crumble topping at a time as you taste test.
- Nuts: Add chopped untoasted nuts to add more flavour. Almonds, pistachios, pecans and hazelnuts are all lovely.
- Oats: Add some oats or quick oats to the mixture before baking for another layer of texture.
Storage
This streusel topping will keep well once baked. If baked on it's own, store it in an airtight container in the pantry for 2-3 weeks. It can be frozen for up to 3 months.
If you made this crumble topping recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Crumble Topping
Equipment
- Mixing bowl
Ingredients
- 195 g plain flour (all purpose flour) (1 ½ cups/7oz)
- ⅓ cup white granulated sugar or caster sugar (66g/2 ⅓oz)
- ⅓ cup light brown sugar (66g/2 ⅓oz)
- Pinch salt
- 113 g unsalted butter melted, not hot (½ cup / 1 stick / 4oz)
Instructions
- Combine the flour, sugar and salt in a bowl and whisk to combine.
- Add the melted butter and mix with a fork to combine until forming large clumps. Set aside.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: 2 cups
- The size of the clumps you add to the baking tray will actually increase slightly as it bakes so make sure to break down larger clumps of the crumble if you just want to have a delicate crumble.
- Baking time will depend on how large your clumps are so check it early and take it out when it's just starting to turn golden.
- The crumble will firm up as it cools.
- All ovens vary - check your 1-2 minutes before the time suggested.
- Nutrition information is based per cup.
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