I know it doesn’t sound particularly life-changing.
But it is.
Part of me just wants to write, “you need to make this. You need to make this. You need to make this. PLEASE just go make this,” over and over again, and nothing else.
But I know that’s not very interesting. Not that you’ve even seen any word on this page after the word, “CRUMBLE”.
I think crumble is everyone’s favorite thing, right?
I don’t know anyone who’s opposed to crumble, or crisp, or streusel. I mean, butter and sugar.
That being said, I have quite a lot of favorite things. And quite a lot of them are in the cookbook Sweet Alchemy: Dessert Magic by Yigit Pura.
DESSERT. MAGIC.
This crumble is magic.
Pardon my horrible grammar and all-caps. This crumble gets me a little excited.
So the book is another one that I received from Raincoast Books to test, review, and share with you. And I am so glad.
Some things I love:
- The totally unique twists on things we already love: French Lavender Pavlovas and Earl Grey Tea-Infused Chocolate Truffles.
- The way the recipes are organized: they’re split into the categories Sugar, Butter & Flour, Eggs & Dairy, Fruit & Flowers and Chocolate. Pretty much all of those favorite things I was talking about earlier.
- The last chapter: Alchemy. The Alchemy chapter consists of unique combinations including the classic recipes from the previous chapters.
- The way each set of ingredients is broken down and explained at the beginning of each chapter: from choosing fruit to tempering chocolate to the different types of flour and sugar, and the uses for each one.
A few notes on the recipe itself:
- To make the almond flour, I purchased slivered, blanched almonds and ground them in the Magic Bullet.
- To make the crumbles, I patted the dough out on a cutting board and chopped it up with a pastry cutter. I still had to separate the pieces a bit with my hands when putting on the baking sheet.
- I lined a baking sheet with tin foil and sprayed lightly with non-stick spray.
- When I went to turn the crumbles, they had puffed slightly and I was worried they were going to bake together and not make crumbles. I was wrong – I chopped them up as I turned them and broke them up again when I took them out of the oven. They turned out perfectly.
- I flash froze the unbaked crumbles on baking sheets, then put in airtight containers and put them in the freezer.
I know it might be hard for you to understand how incredible this buttery, sweet, salty, crunchy concoction is, but you really need to try it for yourself!
Let the crumble sit for about 5-10 minutes on the pan after removing from the pan, and then give it a taste. And then try to stop tasting it. It’s like freshly baked, crumbled cookies – the perfect mix of soft, crunchy, nutty, sweet and salty.
This would be perfect on ice cream, but I put I topped some vanilla yogurt with it and it was a decadent and still somewhat healthy treat. It would also be awesome sprinkled on muffins or quick breads before baking, or just pretty much anything.
Salty Hazelnut and Brown Sugar Crumble
Ingredients
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tsp sea salt
- ½ cup all-purpose flour
- 2 1/2 cups almond flour
- 1 cup finely chopped hazelnuts
Instructions
- Bring all ingredients to room temperature. Preheat oven to 325 degrees F and line a rimmed baking sheet with parchment paper or tin foil (I sprayed mine with non-stick)
- In a stand mixer with a paddle attachment, cream the butter, brown sugar and salt just until evenly mixed. Turn off the mixer and add the flours. Mix on low speed until it comes together into a soft paste. Add the hazelnuts and mix until evenly combined, about 30 seconds.
- Use a cross-wire cooling rack to cut the dough into crumbles by pressing it through the holes onto the baking sheet. Alternatively, pat the dough into a thin disk on a cutting board and use a knife or pastry cutter to chop the dough into small pieces.
- To bake, scatter the crumbles evenly on the prepared baking sheet, and bake for 5 to 7 minutes, stirring once half way through, until the crumbles being to turn from golden to light brown.
- Cool to room temperature and store in an airtight container for up to 5 days.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel*This post contains affiliate links
Nancy P.@thebittersideofsweet says
I love that you can freeze this! Something great to have around at a moments notice to add that special touch to a dessert!
Ashley says
Definitely! I still have a couple containers in the freezer 🙂
Shashi at RunninSrilankan says
Seriously – who needs ice cream with this crumble ! Love the almond flour in it!
Ashley says
It add such great flavour! Someday I’ll try totally gluten free!
Sarah@ Whole and Heavenly Oven says
Oh my goodness. The crumble is hands-down the BEST part of any dessert and now you’re telling me I can have just that by itself?! You’re my streusel-hero, girl! Yep, this gorgeous stuff would get eaten by the handful around here. 🙂
Ashley says
That’s pretty much how I ate the whole first batch! Lol
Gayle @ Pumpkin 'N Spice says
Wow this crumble looks amazing, Ashley! I think I would just eat it with my trusty ‘ole spoon! I love how versatile it is, too…I think it would be great on just about anything!
Ashley says
It is definitely great on anything! Thanks Gayle!
Ashlyn @ Belle of the Kitchen says
Um, you are totally right. This absolutely looks to be life changing! Crumble, streusel, whatever, I need it! And that cookbook looks awesome!
Ashley says
Thanks for the affirmation Ashlyn — it is totally amazing!
Kelly - Life Made Sweeter says
Haha so true, all I had to hear was crumble and I’m on board! Crumble is my weakness and I would seriously eat this entire batch way too quickly by the spoonful! Love the salty and sweet combo – so irresistible!
Ashley says
Who has time for spoons? Lol. Fingers work equally as well! Thanks Kelly!
Stacey @ Bake.Eat.Repeat. says
Oooh, those sound (and look!) so so good! You’re making me want to run out and buy all these cookbooks that you’re reviewing, they all sound amazing! Not that I really NEED anymore cookbooks, but still. I want to. These crumbles look amazing!
Ashley says
Thanks Stacey! I have a serious cookbook addiction, too! Not that it’s a bad addiction to have… 😉
Denise | Sweet Peas & Saffron says
I made a salty brown butter pecan crumble topping for my pumpkin pie this year and….AGH. So good! I can only imagine how delicious this crumble is, I would be lucky to get any onto whatever dessert it was destined for!
Ashley says
Haha, it was intended for my mouth only! But I did put some on yogurt, and that was awesome!
Sharon M says
That sounds amazing too! I know this is an old post but I have been eyeing this cookbook-luckily it brought me to your fab blog! I’m thinking, aside from going directly into my mouth this would be amazing inside a layer cake…Milk Bar style!
Ashley Fehr says
Oh that would be totally amazing!
Kathy @ Beyond the Chicken Coop says
Great idea….it would be easy to just sprinkle over ice cream, or fresh fruit, or just to eat all by itself!!! Yum!
Ashley says
It would be great on all of those things!
Kristine @ Kristine's Kitchen says
I’d have to enjoy this crumble on ice cream or yogurt, that is if I didn’t eat all of it by the handful first! I love that it’s made with almond flour and hazelnuts!
Ashley says
Yes — I think it could easily be made totally gluten free!
Beth says
This would be amazing on yogurt, I think that’s my fav idea!
Ashley says
That’s how I ate it most of the time! It’s like dessert, but still somewhat healthy…. 🙂
Jess @ On Sugar Mountain says
Of course I need this, it’s a salty sweet crumble! It sounds epic and lovely and hazelnuts just take it over the top. 😀 Love this, Ashley!
Ashley says
Thanks Jess! It’s a great combo 🙂
Natalie @ Tastes Lovely says
I love crumble so much. My favorite desserts have a crumb/crumble topping. I would love this crumble on just about everything!
Ashley says
It’s kind of embarrassing how much I just shoved into my mouth straight off the pan…. SO good!
Dorothy at Shockingly Delicious says
My spoon is digging right through the screen!
Ashley says
Haha, I can’t really blame you!
Alyssa @ My Sequined Life says
Oooh I am all about this crumble!! I’d have a hard time not putting it on everything!
Ashley says
I had a hard time actually putting it on anything.. instead of just spooning it into my mouth. Lol
Courtney @ NeighborFood says
Um yes. Crumble is the bomb! And I know just what you mean when you say you just want to beg people to make something. Sometimes that’s the most important thing to say! 🙂
Ashley says
Haha, thanks Courtney! This is definitely a favorite so far!
Medha @ Whisk & Shout says
I would just be eating this by the spoonful plain! Yum, crumble/streusel is my favorite part any baked goods.
Ashley says
Yes! The best part of anything!
Kacey @ The Cookie Writer says
Ohhhh boy! I am planning to make an apple pie today. This crumble would go perfectly well on top! I do not have hazelnuts, but I can always sub in pecans. So excited to try this!
Ashley says
Pecans would be awesome!
Alice @ Hip Foodie Mom says
I think there’s a lot of meaning behind saying “you need to make this. You need to make this. You need to make this!” 😛 there’s power behind saying things in THREES! 😛 I love the title of this cookbook!!!! Will definitely check it out and this recipe!!! love this, Ashley!
Ashley says
Haha, thanks Alice! I thought it might get boring? Definitely an awesome book!
Melanie @ Carmel Moments says
Who can resist something with the word brown sugar crumble? Definitely not me! Perfect topping for muffins and pies. Mmm….
Ashley says
It’s a good thing it’s freezer-friendly… because otherwise I would have eaten all 3 pans!