This simple crumble recipe can take you places. On top of a cake, fruit, mashed yams/sweet potatoes or even bread, this crumble is sure to delight and bring your dish to the next level.
Okay, this is actually a simple crumble recipe from the Walnut Pear Sour Cream cake I adore. I made some of the crumble to put atop the mashed yams I made for Thanksgiving and had extra. Crumble can be kept and even frozen for those rainy days. We had some pears we wanted to use up and a bit of ice cream in the fridge – fruit crumble time!
I cut up the pears into same-sized chunks (so they would cook as evenly as possible) and tossed them with some lemon juice. I then placed the pears into individual ramekins or one baking dish, and topped it with crumble. Baked it at 350°F for about 30 minutes, or until crumble was golden brown.
- 1 cup nuts (walnuts, pecans etc.)
- 1/3 brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cubed
- 1/3 flour
- Combine nuts, brown sugar, and ground cinnamon.
- Using a pastry blender, cut the butter into flour to make coarse crumbs.
- Stir in the nut mixture.
- Keep crumble in the fridge or freeze.