Crumb Topping für Plum Crumb Pie
Verwenden Sie diesen Krümel, der unseren Pflaumenkrümelkuchen überstreicht, und verwenden Sie übriggebliebene Beläge, um spontane Fruchtchips herzustellen.
Quelle: Martha Stewart Living, Oktober 1998
Ausbeute
Zutaten
Richtungen
Cooks Notizen
In einem luftdichten Behälter lagern, gekühlt, bis zu 1 Woche oder gefroren bis zu 1 Monat.
Mark
27.04.2023 @ 16:10
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in German:
Verwenden Sie diesen Krümel, der unseren Pflaumenkrümelkuchen überstreicht, und verwenden Sie übriggebliebene Beläge, um spontane Fruchtchips herzustellen.
Use this crumb that spreads over our plum crumb cake and use leftover toppings to make spontaneous fruit chips.
Source: Martha Stewart Living, October 1998
Makes 3 cups
Ingredients
1/4 cup whole blanched almonds
3 tablespoons granulated sugar
1 cup plus 2 tablespoons all-purpose flour
6 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
Directions
1. Preheat oven to 350 degrees. Spread almonds on a baking sheet. Bake until fragrant and golden, about 8 minutes. Set aside to cool.
2. Place almonds and granulated sugar in the bowl of a food processor; process until finely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
3. Add flour, light brown sugar, cinnamon, and salt; mix on low speed until the mixture is combined. Add butter and mix until small clumps form (about 1 1/2 minutes). Store in an airtight container, chilled, for up to 1 week or frozen for up to 1 month.
Cooks Notes
Store in an airtight container, chilled, for up to 1 week or frozen for up to 1 month.