What is your favorite part about Disneyland?
The rides? The Mickey Mouse ears with your name embroidered on? The perfectly manicured trees and bushes and silly signs?
Of course not! It’s the churros. I mean, if it looks like a duck and walks like a duck, then chances are it’s Donald and you are on your fifth churro and its not even noon. I go there for the churros. Hi, my name is Barb and I am addicted to Disneyland churros. There. I said it.
So what does this have to do with macarons and or this particular blog post? This recipe was designed with all our nostalgic memories of Disneyland in mind. Yes, it was clearly created during the pandemic, when we were in rapt attention on our sofas at every Disney movie streaming drop, wearing our Mickey Mouse ears, and eating these fabulous churro macs.
Picture the cinnamon sweetness, the crunch, and the flaky goodness that just melts in your mouth. And you want to know why this churro crumble for our churro macs has made its way onto cookies, cakes, candy, pretzels and even ice cream? Just try it.. The rest of this mystery will answer itself.
We included the steps to making the absolute best thing you will eat all day. (We prefer you measure in grams, because well, we measure everything in grams. But we included the closest measurements for those who don’t have a scale.)
Spread crumble out onto a parchment paper-lined cookie sheet.
Sprinkling on the cinnamon-sugar after the crumble is baked.
Churro crumble is good not only to put in the middle of your macs, but also to sprinkle on top of frosted sugar cookies.
- 100 grams granulated sugar or 1/2 cup
- 25 grams brown sugar or 2 Tbsp
- 90 grams cake flour about 3/4 cup
- 2 grams baking powder or 1/2 teaspoon
- 2 grams salt or scant 1/2 teaspoon
- 10 grams any color of sprinkle, optional or 2 Tbsp
- 40 grams vegetable or grapeseed oil or 3 Tbsp
- 10 grams vanilla extract or 1 Tbsp
Cinnamon Sugar Topping
- 40 grams sugar or 3 Tbsp
- 4 grams cinnamon or 1 teaspoon
- Pre-heat oven to 300 degrees.
- Mix together the ingredients listed in the Cinnamon-Sugar Topping and reserve until end.
- In bowl of mixer, combine dry ingredients: sugar, brown sugar, cake flour, salt, baking powder. Using paddle attachment, turn mixer to low and mix until combined.
- Add sprinkles (if desired).
- Add oil and extract and mix until clumps start to form.
- Spread onto parchment-lined baking sheet.
- Bake for 20 minutes. Crumble will come out of the warm oven soft, but will harden over time.
- Immediately (while crumble is still warm) sprinkle with Cinnamon-Sugar Topping and stir until all pieces are coated.
- Once cooled, store in air tight container in fridge for up to two weeks, or in freezer for a month.
Seriously, has Barb ever made a “bad” recipe??? This crumble is AMAZING! 😍