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 350F for about 30 minutes, or until crumble was golden brown.
Combine 1 cup nuts, 1/3 cup packed brown sugar, and 1 teaspoon ground cinnamon. To make the topping, cut the 1/4 cup butter (cubed) into 1/3 cup flour to make coarse crumbs. Stir in the nut mixture. Keep crumble in the fridge or freeze.