This Raspberry Shakeable Topping from Orson Gygi is the secret to this amazing Raspberry Crumble!
- 1/2 cup sugar (100 g)
- 1 1/2 tbsp brown sugar (25 g)
- 3/4 cups cake flour (90 g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp kosher salt (2 g)
- 1 tbsp raspberry topping
- 2 tbsp sprinkles (20 g)
- 1/4 cup grape seed oil (40 g)
- 1 tbsp vanilla extract (12 g)
- Heat oven to 300F.
- In the bowl of a stand mixer with the paddle beater, whisk together the sugars, flour, baking powder, salt, and sprinkles.
- Add oil and vanilla. Mix until clumps form.
- Spread the mixtures on a parchment lined (or Silpat lined) sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating. Store in an airtight container at room temperature for up to one week. For storage up to one month, store in the refrigerator or the freezer.
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