Crumble Dough (Pâte à Crumble) Recipe using Thermomix

What is Pâte à Crumble?

Crumble dough, or pâte à crumble in French, is a simple and rustic topping made of flour, butter, and sugar. It’s scattered over fruits or fillings and baked until golden and crisp. While crumble is popular in both British and French cuisine, the French version tends to be lighter and less sweet, making it the perfect balance between buttery richness and delicate texture.

This dough is commonly used for fruit crumbles, a traditional dessert where fruits like apples, berries, or stone fruits are topped with the crumbly mixture and baked to create a delightful contrast of textures—soft, juicy fruit below, and crisp, buttery topping above.

The Thermomix is an excellent tool for making crumble dough because it simplifies the process and ensures even mixing, creating consistent crumbs every time.

Ingredients (Basic Crumble Dough):

• 150g flour – You can use all-purpose flour or whole wheat flour for a heartier texture.
• 100g cold butter (unsalted) – Cut into small cubes. Cold butter is essential for creating the crumbly texture.
• 80g sugar – You can use white sugar for a neutral sweetness or brown sugar for a deeper, caramel-like flavor.
• A pinch of salt – This enhances the flavors and balances the sweetness.

Optional Add-ins for Variations:

• 50g rolled oats – For added texture and crunch.
• Chopped nuts (e.g., almonds, walnuts, or pecans) – A handful can add a rich, nutty flavor.
• Spices – A pinch of cinnamon, nutmeg, or ginger can complement fruits like apples or pears.
• Lemon or orange zest – Adds a fresh citrusy note that pairs well with berry or stone fruit fillings.

Step-by-Step Instructions:

1. Prepare Ingredients

Begin by cutting the cold butter into small cubes. It’s crucial that the butter remains cold throughout the process to achieve a crumbly texture. Measure out your flour, sugar, and any optional ingredients you’d like to add.

2. Add Ingredients to the Thermomix Bowl

Place the flour, butter, sugar, and salt into the Thermomix bowl. If you’re adding oats, nuts, or spices, include them at this stage as well.

3. Mix the Dough

Set the Thermomix to speed 5 for about 10-15 seconds. This short mixing time ensures that the butter is just broken down into small pieces, creating that crumbly texture you’re aiming for. The mixture should resemble coarse sand or breadcrumbs when done. If necessary, scrape down the sides of the bowl and mix for another 5 seconds.

4. Check the Texture

Once the mixing is done, check the dough with your fingers. It should be crumbly but still hold together when pressed. If it’s too fine, you can add a little more butter and pulse for a few more seconds. On the other hand, if the dough is too sticky or clumped, try mixing for another few seconds to break it up.

5. Use the Crumble

Your crumble dough is now ready to use. You can either:

• Top a fruit filling: Spread the crumble evenly over prepared fruit (such as apples, peaches, or berries) in a baking dish. Bake at 180°C (350°F) for 30-40 minutes, or until the crumble is golden brown and the fruit is bubbling.
• Bake it separately as a topping: Spread the crumble in an even layer on a lined baking sheet and bake until golden. Once baked, you can crumble it over yogurt, ice cream, or other desserts.

Expert Tips for Perfect Crumble Dough:

• Cold Butter: Always use cold butter, and avoid over-mixing. The butter pieces should stay intact during mixing to create pockets of air, resulting in a light and crunchy texture after baking.
• Even Distribution: When topping fruit, make sure to scatter the crumble evenly to ensure that it browns uniformly. Uneven spreading can result in some areas being soggy while others are too crispy.
• Customize the Sweetness: Depending on your fruit filling, you may want to adjust the amount of sugar in the crumble. Tart fruits like rhubarb or sour cherries benefit from a sweeter crumble, while naturally sweet fruits like apples or peaches might require less sugar.
• Flour Variations: You can experiment with different types of flour. Whole wheat flour will give a slightly denser, nuttier result, while almond flour or ground oats can add richness and depth.

Serving Suggestions:

Crumble is incredibly versatile and can be served with a variety of accompaniments to enhance the overall dessert experience.

• Vanilla Ice Cream: The classic pairing. The cold, creamy ice cream contrasts perfectly with the warm, crumbly topping.
• Whipped Cream: A light dollop of freshly whipped cream can provide a touch of richness without overpowering the flavors.
• Custard Sauce: In the UK, crumble is often served with custard for a comforting, traditional dessert.
• Yogurt or Mascarpone: For a lighter option, try serving crumble with Greek yogurt or a spoonful of mascarpone cheese. It provides a nice tangy contrast to the sweetness of the fruit and crumble.

Variations on the Classic Crumble:

While the basic crumble dough is simple and delicious, there are endless ways to adapt it to suit different tastes and fruits. Here are a few ideas:

• Berry Crumble: Use a mix of fresh or frozen berries like strawberries, blueberries, and raspberries as the filling. Add a bit of lemon zest and top with a crumble that includes oats and almonds.
• Apple-Pear Crumble: Combine thinly sliced apples and pears for the filling. Add a pinch of cinnamon and nutmeg to the crumble dough for a cozy autumnal flavor.
• Peach and Plum Crumble: Perfect for summer, use ripe peaches and plums as the base, and add a bit of ginger or cardamom to the crumble for a warm, spicy kick.
• Savory Crumble: Crumble dough doesn’t have to be sweet! For a savory version, omit the sugar and use grated cheese (such as Parmesan) along with the butter and flour. This can be sprinkled over vegetable casseroles or savory pies for a crunchy topping.

Storing and Reheating:

• Make Ahead: You can prepare the crumble dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw it in the fridge overnight before using.
• Leftovers: If you have leftover crumble, store it in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in the oven at 180°C (350°F) for 10-15 minutes to crisp up the topping.

Final Thoughts

Making pâte à crumble in the Thermomix is a quick and easy way to achieve perfect results every time. Whether you’re making a traditional fruit crumble or experimenting with new flavors and textures, the crumble dough is endlessly adaptable and always satisfying.

With this detailed recipe and variations, you can confidently prepare a delicious, homemade crumble that will impress family and friends alike. Just don’t forget to serve it warm, with a generous scoop of vanilla ice cream or a dollop of whipped cream!