Favorite garnishes, the end: crumbles
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Banana rye cakes with hazelnut crumble (and a bit of chocolate tucked underneath)
Ready to bake mixed berry crisp with pistachio crumble
Time for the garnish finale in what has become a 4 parter on some favorite ways to dress up and enhance your baked goods.
Crumbles are easy, ever so adaptable, perfect for layering or topping and they keep either unbaked or baked in the freezer for many weeks. What a great way to be ready for any garnish occasion. Yes!
If you plan to make some crumble, feel free to double, triple or quadruple the recipe for future projects. Simply mix equal weights of flour and sugar in a medium bowl then sand in the same weight of cool, diced butter with your fingertips, work it to smallish coarse crumbs and voilà, that’s it!
A basic starter quantity is 60 g each of flour, sugar and butter which easily tops a dozen muffin size teacakes, a 9” fruit tart or a 9”x9” pan of fruit crisp.
Ready for sanding
If you’re not using it right away, either spread it out on a sheet pan to bake ahead (350ºF for 15 to 20 minutes, stirring occasionally until golden brown), cool and bag up for the freezer OR store unbaked in a zip-top bag until ready to use.
Tray ready to bake/bag going into the freezer
All baked up
You can change up your crumble by subbing in spelt, whole wheat pastry or rye flour for all purpose (or do a mix) and swap out granulated sugar for raw or dark brown. Make it more nutty by adding an equal weight of nut flour or finely ground toasted nuts. Or simply add in chopped nuts (use anywhere from half to equal the weight of the other ingredients) for more texture and crunch. Add in your favorite spice(s) and/or some citrus zest. Create!
For an alternate crumble approach I use my favorite chocolate shortbread dough (recipe compliments of Thomas Keller’s “Bouchon Bakery”) and rather than bake it as cookies I just crumble up the dough in a single layer on a sheet pan and bake it up. There’s always a bag of the stuff in my freezer. Steve and I love it on ice cream, and I use it to top teacakes garnished with Swiss meringue buttercream or my favorite chocolate ganache tart.
Black gold!
Dark chocolate ganache and caramel apple teacakes
Chocolate ganache tart
You can do the same with your favorite crispy gingersnap dough or basic shortbread dough. I love making my own graham crackers too, both for crumb crusts as well as crushing them up for a garnish.
There’s nothing like the crispy crunch of crumble married with juicy, baked fruit, layered with luscious cream or as a topping for citrus curd or ganache - the list goes on. Just go for it and have fun.
Cheers until next time.
Hazelnut ricotta berry entremet layered and topped with almond/hazelnut crumble
