Crumble Topping
A simple, freezer-friendly crumble topping made with malted milk powder — ready to top any fruit crumble, pie or dessert.
Servings: 4
Ingredients
Crumble Topping
- 4 tablespoons salted butter cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar light brown works fine too
- 2 tablespoons malted milk powder optional, but highly encouraged
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but I love adding this to crumble and crisp toppings
Fruit Filling
- 4 cups fruit your choice
- 2 teaspoons cornstarch
- ½ lemon juiced
- Pinch of salt
- 1-2 tablespoons sugar optional, if your fruit needs sweetening
Instructions
To Bake
- Preheat oven to 375°F (190°C).
- In a bowl, toss the fruit with the cornstarch, lemon juice, salt, and sugar (if using). Spread into a 9x6" or 8x8" baking dish.
- To make the crumble topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl. Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that's fully combined.
- Scatter the crumble topping evenly over the fruit.
- Bake for 40 minutes, until the fruit is bubbling and the topping is golden.
- To bake the crumble topping on its own (not over fruit): spread on a sheet tray and bake for 20 minutes, or until golden and fragrant.
To Freeze
- Freeze the uncooked crumble topping in a ziplock bag in a flat, thin layer. Once frozen, you can break it apart a bit and store until ready to bake — straight from frozen.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!