Soft, sweet, melting crumble on the dough is like the icing on the cake. It is she who perfectly complements buns, cupcakes, cheesecakes, apple pie and brittle pastries. You can also bake fruit under it, i.e. apples, pears, plums, apricots. We present a recipe for an ideal crumble.
One of the ingredients of crumble is flour. Most often a cake or krupczatka is used. Some housewives even use spelled.
Another important ingredient is sugar. We recommend the use of powdered sugarbecause it will easily combine with the other ingredients and make the crumble get a soft consistency.
The last, equally important component of crumble is butter. It must be cold because its low temperature allows you to get a characteristic fragile and loose structure.
In addition, we also use eggs and a bit of milk. This first product binds ingredients, thanks to which we get larger, less crumbling lumps. What’s more, the protein slightly cabs crumble, which makes it a bit softer inside and crunchy outside.
In turn, the milk slightly moisturizes dry ingredients, which helps in obtaining larger pieces of crumble. In addition, it gently softens the taste and structure, it can also slightly “glue” flour and sugar with butter.
The proportions of these ingredients are also important. It is therefore worth applying the 50-50-50 principle. What is it about? Well, we prepare crumble from the same proportion of flour, sugar and cold butter.
Ingredients:
- 50 g of flour;
- 50 g of powdered sugar;
- 50 g of cold butter;
- 1 egg;
- 1-2 tablespoons of milk.
Preparation:
To make the perfect crumble, at the beginning we combine flour and powdered sugar in a bowl. Then add cold cubed butter and rub the whole with your fingers or chop it with a knife until the lumps form.
Then we stick the egg and add milk. Gently mix the whole – only until the ingredients begin to combine and create a papular structure.
Sprinkle the dough evenly with the crumble and bake it according to the recipe. The top should come out golden and crunchy.
