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Dutch apple or crisp topping

11 years ago

last modified: 11 years ago

I like pies with the crumble topping and also for crisps and muffins, but I can never seem to get it to turn out the way I like it, it is always too dry and powdery. Does anyone have a good recipe or some "tried and true" techniques they can pass on? The pie I made today is OK but the topping is too powdery. Plus it made twice as much as I needed. I made it in the food processor but I also have a pastry blender that I use.

Crumble topping

1/4 cup walnuts

1 3/4 cup all purpose flour

1 cup packed brown sugar

1/2 cup quick cooking oats

3/4 cup butter

1/4 tsp. salt

Combine dry ingredients in food processor. Pulse briefly to mix. Add butter in one inch chunks. Pulse intermittently until butter is incorporated and is the size of split peas. (Note: This topping looked very dry to me. I debated about adding more butter but it already seemed like a lot so I figured it was incorporated in there, just finely.)

Second note: Oy vey I just read the end of the recipe and apparently you were supposed to press half of it into the pie pan for the bottom crust and then use the rest for the top. Just as well, I had one pie crust left for the bottom, and I am going to use the leftovers for rhubarb crisp later this week. But next time I would like a better recipe.

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Comments (7)

plllog
11 years ago
I don't have a T&T--I just do--but your proportions sound normal, though my first instinct was dry means it needs more butter. Sugar becomes liquid. Oats soak up liquid. I think maybe the oats throw it off.

If I'm going there, I want streusel, and to me that's butter and sugar with a little flour for body and glue. :)
Islay Corbel
11 years ago
For crumble, you need half the weight butter compared to your flour. You can substitute a quarter to a third of your flour with oats. Put the same weight of sugar as butter. Whazz it all up and sprinkle over the fruit.

I'm no expert with your cups but your recipe seems to have too much sugar and not enough butter.
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l pinkmountain
Original Author
11 years ago
Yes, too much sugar may have been the problem as it is overwhelmingly sweet and hardened as it cooled.
foodonastump
11 years ago
"If I'm going there, I want streusel, and to me that's butter and sugar with a little flour for body and glue. :)"

I was gonna go there, too! Now for THAT combination my suggestion would have been to be lose the FP and go with your hands so you can feel when it's right.
plllog
11 years ago
last modified: 11 years ago
Absolutely, FOAS. Fingers are much better for streusel.

IC, I'm saving your proportions for crumble. That makes more sense than most of the recipes I've read.

A cup of packed brown sugar is about 7.5 oz. by the weight conversion charts, and 3/4 cup of butter is 6 oz. The weight of flour varies more by the mill, the person doing the measuring and the environment it's done in, but 1.75 c. King Arthur AP flour weighs 7.44 oz. The oats would be 1.75 oz, for a total grain weight of around 9.19 oz. So by IC's proportions there isn't enough grain, and is a little too much sugar.
Islay Corbel
11 years ago
You're so good at your calculations Plllog! I'd be hiding under the table by now LOL
val (MA z6)
11 years ago
I have found that when using a food processor to make the topping for apple crisp (simliar), you cant put the oats in...they just disintegrate to "oat flour". Process everything else, and then mix in the oats, when you adjust your ingredients next time. Good luck

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