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.
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.
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Salty Hazelnut and Brown Sugar Crumble
- 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
- 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.
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