Best Almond Crumble Topping Recipes

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
• For filling:
• Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
• For topping:
• Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
• Serve pie with whipped cream or ice cream.

CRACKER BARREL PEACH COBBLER WITH ALMOND CRUMBLE TOPPING

Steps:

• Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
• Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
• Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
• Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
• Serve while still a little warm with some cinnamon ice cream and enjoy!

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
• Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.