Salty Hazelnut and Brown Sugar Crumble: the perfect sweet and salty crumble to go on ice cream, parfaits, or to top breads and muffins before baking! Freezer-friendly! www.thereciperebel.com
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
*Uncooked crumbles can be stored in an airtight container in the freezer for up to 1 month