Vanilla Crumb
This crumb topping can be used on many recipes because it is so versatile. With a little customizing of this recipe, you can make a topping for any fruit crisp. Double or even triple the recipe and keep the extra topping in the freezer; that way, you can make a crisp on the spur of the moment.
ingredients
- 1 cup (5 ounces) all-purpose flour
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/4 cup packed (1 7/8 ounces) light brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
- 1 tablespoon pure vanilla extract
directions
Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.
notes
Use this topping immediately, or store it in a plastic bag in the freezer for up to 3 months.
Source: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Copyright © 2009 by Cory Schreiber and Julie Richardson. Published by Ten Speed Press . All Rights Reserved.
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