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Pie Crumb Topping


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10 replies to this topic

#1 cycler

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Posted 09 March 2007 - 11:52 AM

Does anyone know a recipe for a Crumb Topping for a pie that has big, crumbly crumbs using the flour mix? No oats please. All of the recipes I've got don't come out right - they get hard.
I know that it's just about the right proportion of flour, sugar and margerine (or butter).
Thanks!
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#2 momandgirls

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Posted 09 March 2007 - 11:56 AM

I've used the Gluten Free Pantry crisp and crumble mix - it's delicious.
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#3 jerseyangel

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Posted 09 March 2007 - 12:02 PM

This is what I use on my fruit crisps. It also is good on pies--

1/2 cup rice flour, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1 tsp. cinnamon.

Combine with pastry cutter until crumbly, spread over pie and bake. :)
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#4 cycler

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Posted 09 March 2007 - 01:00 PM

This is what I use on my fruit crisps. It also is good on pies--

1/2 cup rice flour, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1 tsp. cinnamon.

Combine with pastry cutter until crumbly, spread over pie and bake. :)


So you use just the rice flour - not the flour mix of rice flour, corn starch and tapioca flour?
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#5 jerseyangel

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Posted 09 March 2007 - 01:51 PM

So you use just the rice flour - not the flour mix of rice flour, corn starch and tapioca flour?

Yes, for this I just use the rice flour. I'm sure a mix would work just as well though.
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Patti


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#6 cycler

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Posted 09 March 2007 - 02:12 PM

I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.
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#7 jerseyangel

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Posted 09 March 2007 - 02:21 PM

I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.

Gosh, I don't know. It should be crumbly, but not dry at all. If you think it's too doughy, you could try adding in a couple tablespoons each of the flour and sugar. Then blend quickly--you don't want to over-work it because it will blend together too much.
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#8 Jestgar

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Posted 09 March 2007 - 02:28 PM

Maybe it's the type of margarine?
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#9 JEM123

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Posted 09 March 2007 - 04:07 PM

I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.


Two things can lead to a doughy crumb topping...over working the crumb mixture or the margarine/butter not cold enough. I use butter falvored crisco. I keep it refrigerated until the second before I use it. Try this and see if it helps.
Good luck
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#10 cyberprof

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Posted 11 March 2007 - 08:15 PM

Does anyone know a recipe for a Crumb Topping for a pie that has big, crumbly crumbs using the flour mix? No oats please. All of the recipes I've got don't come out right - they get hard.
I know that it's just about the right proportion of flour, sugar and margerine (or butter).
Thanks!


Try this one:

1/4 cup rice flour
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 tablespoons chopped macadamia nuts
1/8 teaspoon ground cinnamon
2-1/2 tablespoons chilled butter, cut into small pieces

Combine ingredients in a bowl: stir well. Cut in butter with a pastry blender until mixture resembles coarse meal.
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#11 Katydid

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Posted 18 April 2007 - 06:41 PM

Whenever I make a pie, I save my scraps. I crumble them up with my fingers into small pea size pieces; and then freeze in a tupperware container. I just keep adding to it whenever I make a pie. Then when I need a crumb topping for something, I just grab a handful of my crumbs and toss them with a little brown sugar (& cinnamon if desired) and walla! I have a great crumb crust to sprinkle on a pie or crisp. This works really great.

Kay
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