How to make just crumb topping?
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Addie
Chef Extraordinaire
I use ginger snap cookies for a topping for my pumpkin cheesecake. That way I have the cookies for the crust instead of graham crackers, and a matching topping for the taste. 
Dawgluver
Chef Extraordinaire
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Gingersnaps, mushed up, are what I use for pumpkin pie crust, like it much better than regular or graham cracker crust. I agree with Addie, they would probably be great as a topping too. Maybe mix with some melted butter and sprinkle over top. Not sure I'd mix the crumbs in.
Last edited:
Chief Longwind Of The North
Certified/Certifiable
!/2 cup dark brown sugar
1/4 cup rolled outs
1/2 cup AP Flour
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 stick butter.
Combine dry ingredients. Melt the butter and combine with the crumb mixture. Spread onto a cookie sheet and back at 350 for 15 minutes. Remove from the oven and use a meat mallet to break the crumb into your desired texture, or use food processor to pulse the crumb topping.
Seeeeeeya; Chief Longwind of the North
1/4 cup rolled outs
1/2 cup AP Flour
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 stick butter.
Combine dry ingredients. Melt the butter and combine with the crumb mixture. Spread onto a cookie sheet and back at 350 for 15 minutes. Remove from the oven and use a meat mallet to break the crumb into your desired texture, or use food processor to pulse the crumb topping.
Seeeeeeya; Chief Longwind of the North
Addie
Chef Extraordinaire
Treat the cookie crumbs the same as you would the graham crackers. Mix with melted butter.
Dawgluver
Chef Extraordinaire
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Chief Longwind Of The North
Certified/Certifiable
Alternate, using DAwg's and Addie's crumb mistures:
Mix graham cracker crumbs with butter and sugar. Spread in the bottom of a rectangular. Replace the egg in your pumpkin filling with gelatin (1 packet of Knox unflavored gelatin per 1 cup of filling, by first heating the dairy and dissolving the gelatin into it before adding to the pumpkin. Pour the filling over the bottom crust. Sprinkle more of the crumb on top and refrigerate. You could even make layers, allowing each to set before adding the 2nd and third layers.
Just a thought.
Seeeeeeya; Chief Longwind of the North
Mix graham cracker crumbs with butter and sugar. Spread in the bottom of a rectangular. Replace the egg in your pumpkin filling with gelatin (1 packet of Knox unflavored gelatin per 1 cup of filling, by first heating the dairy and dissolving the gelatin into it before adding to the pumpkin. Pour the filling over the bottom crust. Sprinkle more of the crumb on top and refrigerate. You could even make layers, allowing each to set before adding the 2nd and third layers.
Just a thought.
Seeeeeeya; Chief Longwind of the North
di reston
Sous Chef
I've always made my crumble topping with 2 parts flour, 1 part butter, 1/2 part brown sugar and cinnamon and nutmeg. You have many different types of crumble over there. Mine is cooked at about 65 - 70°C. I use it for apple crumbleand other fruit crumbles. For me, it's always come out ok. Fruit crumble and custard is an old favourite in the UK, a real family dessert, and still very popular.
di reston
Enough is never as good as a feast Oscar Wilde
di reston
Enough is never as good as a feast Oscar Wilde
