Crumbles, cobblers and pies are the perfect way to utilize all that great summer fruit for a tasty, seasonal dessert. I’ve always found crumbles to be the most difficult to pull off, and I’ve certainly had my share that have turned out mediocre, so I’ve put together a few of my favorite tips to produce a perfect summer crumble every time. If you have a special tip please send it our way!
Keep cool: That is, keep your butter cool! When making your crumble topping make sure you are using super cold butter. You can even cut the butter into pieces ahead of time, and put it into the freezer for 20 minutes to ensure its very cold. If you are making a pareve crumble I recommend using half margarine and half crisco, but these should still be as cold as possible.
Use your fingers! Forget the food processor, pastry cutter or even a knife. The best tool you have to make a perfect crumbly topping are your fingers. Mix the sugar, flour and cold butter together using the tips of your fingers until you have pea sized course crumble and don’t overmix!
Don’t forget the citrus: Just because your recipe doesn’t call for lemon juice doesn’t mean it won’t benefit from a splash. Add a few Tbsp of fresh lemon juice and lemon zest to the fruit and sugar mixture to brighten and intensify the fruit flavor. I promise you’ll love this tiny step.
Forget perfect...A crumble is supposed to be a homey, rustic dessert. So don’t stress about cutting the fruit into perfect squares or making sure every inch is covered in crumble. It is supposed to look homemade!
…but don’t forget the ice cream! Even if you’re making a pareve crumble, serve with some almond milk or soy ice cream for a perfect summertime treat.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)