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Almond Brown-Sugar Crumble Topping

Almond Brown-Sugar Crumble Topping

Story

I bake the crumble separately so it stays crisp even when sprinkled on juicy fruit — no sogginess. Almonds add a toasty note that plays well with vanilla ice cream, poached pears, or roasted strawberries. 🍨🌰

Description

This is a classic crumble topping scaled for home use and baked loose on a tray so you get crunchy clusters you can sprinkle over anything. It’s deliberately fully rounded and bakes fast at 170 °C, stirred every few minutes for even browning. Tip: cool completely so it turns extra crisp. 😌 Extra Tip: Add in some finely chopped rosemary for extra aroma and flavor!

Steps

  1. Mix

  2. 1
    Preheat oven to 170 °C (338 °F). Line a large tray with baking paper.
  3. 2
    In a bowl, rub the cold butter into the flour until sandy with small pea-size bits.

  4. Sweeten & Almond

  5. 3
    Stir in brown sugar, white sugar, and ground almonds until evenly combined (clumpy, moist sand).

  6. Bake to Crunch

  7. 4
    Spread in an even, thin layer. Bake 18–22 min, stirring every 4 min for even browning.
  8. 5
    Pull when golden and aromatic; the clusters will firm as they cool.

  9. Cool & Store

  10. 6
    Cool completely on the tray for max crisp. Store airtight up to 1 week at room temp, or freeze 1 month.

Credits

Chef Stefanos Giousia