Crenshaw Soup
Molly O'Neill
5 ratings with an average rating of 2 out of 5 stars
5
20 minutes, plus refrigeration
Crumble Topping
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:2 cups, enough for topping 2 pies
- 4tablespoons butter
- 1cup flour
- ¼cup dark brown sugar
- ¼cup maple sugar
- ¼cup chopped walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
220 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 3 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut all the ingredients together with a fork or pastry cutter until evenly crumbly, and spread over the top of a filled pie.
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Cooking Notes
mdurphy
A very "sandy" crumble. Maybe more butter would help it clump better. The flavor was good though, so it's worth playing with.
Sam
I made a hybrid Apricot Cherry crumble with this recipe and the Martha Rose Schulman instructions for the fruit base in her “Apricot Crumble” Compared to this topping recipe, I substituted maple syrup for maple sugar and added 1/4 c chopped walnuts. Pulsed in food processor. I baked the base and topping together 30 min at 375F. I just thought this topping looked easier and matched my pantry somewhat better.
mdurphy
A very "sandy" crumble. Maybe more butter would help it clump better. The flavor was good though, so it's worth playing with.
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