Has anyone tried flavoring crumb toppings? Instead of just plain crumbs on cakes and such. Has anyone tried making berry crumb or something like that?
I happily add spices to a crumb topping - cinnamon etc. to complement the flavours, but I think adding berries might make hings a bit soggy - I'd probably put the berries in the cake, and a bit of spice in the topping. I guess if you had some freeze dried berries or something that might work?
Something similar, I want to make the milk crumbs from Christine Tosi's Milkbar book. And I want to flavor it with freeze-dried strawberry powder.
I was actually just looking through the Milkbar book for some advice hah
I bet tossing them with some lemon or orange zest and then letting it sit for awhile would work nicely, perhaps with a grating or two of fresh nutmeg. ;o)
I add finely chopped toasted nuts to crumb toppings sometimes along with spices and a pinch of salt.