5 Ways to Achieve a Golden and Crispy Crumble Topping

Baking pies goes back several centuries, to the ancient Egyptians around 9500 BC who made something close to the modern pie. Back then, it was all about sustenance and simplicity, and the pies seldom had anything sweet. By the 5th century BC, documents suggest that the Greeks made pie pastry, and therein was born the concept of pastry chefs and ultimately pies. So, in the modern-day context, while the pie crust and its filling are easy to bake, we’ll let you in on the secret of how to achieve a golden and crispy crumble topping for a more rustic bake.

Baking a pie from scratch, the likes of a rhubarb pie with almond crumble topping, is not just a honed skill; it’s an ode to its roots and long-standing tradition. Not only that, the smell of a baked pie fills your home with a beautiful mouth-watering smell too. As for rhubarb, it softens into a jammy consistency when baked, with a nutty and buttery almond crumble topping that complements its taste perfectly. So, here are 5 tips to elevate your rhubarb pie into something worth remembering and repeating.

Aim for Cold Hands, Cold Butter

What does this do? It makes your pie crust flaky and gives it a nice texture; the chill is absolutely necessary, whether in the freshly made dough stage or after the pie crust has been rolled out. Make sure to keep your butter cold and your water colder. Work with your hands quickly, or better yet, use a pastry blender or even two knives to cut the butter into the flour. Make sure that you do not add too much chilled water, but add one spoonful at a time. Your goal isn’t to fully incorporate it; your aim is to leave pea-sized pieces of butter in your crumble mixture. Those pockets melt in the oven and create steam, which lifts and layers your crust. If your dough starts to feel greasy or soft before chilling, pop it back in the fridge and let it recover.

Cut the Rhubarb Right

Depending on how the rhubarb is cut, the filling is either a hit or a miss. The key to the perfect filling is evenly cut rhubarb stalks. Aim for uniform ¾-inch pieces so that they cook at the same rate. Too thick, and some bits will stay firm and stringy. Too thin, and you’ll end up with rhubarb mush. You also want to avoid chopping it too far in advance, as rhubarb releases a lot of moisture once cut. Prep it just before mixing with sugar and cornstarch to prevent it from becoming soggy and breaking down too early. If your rhubarb is particularly watery or overripe, you can toss it in sugar and drain it for 15 minutes, then pat it dry before mixing in the starches. This helps control excess moisture and keeps your crust from going soggy.

Don’t Overwork the Topping

The almond crumble topping is what sets this pie apart from the usual lattice or top crust. It’s a little sweet, crunchy, with just the perfect amount of nuttiness. But here's the mistake many make: overworking it into a paste. You need to create uneven, lumpy clumps with visible butter pockets, not a dough. Use your fingers and stop mixing the moment you get a mix of sandy bits and small clumps. Chill the crumble before sprinkling it over the pie. Cold butter in the topping helps it bake into crispy golden chunks instead of melting flat.

Shield Your Crust

Most recipes will call for baking this pie for nearly an hour, which is quite a long time for the delicate edges of the pastry to sit in a hot oven. To avoid burnt or overbrowned crusts, preemptively shield the edges with a foil ring, a piece of foil, or a silicone pie crust shield about 30 minutes into baking. If you wait until it’s already turning dark, it’s often too late to reverse the damage. You can pre-make a foil ring by cutting a circle in the center of a square of foil to fit just over the edges – slide it on mid-bake like armor for your crust.

Let It Cool

This is the hardest part, but a non-negotiable one: cool your pie completely before slicing. Why? Because while it’s still hot, the cornstarch hasn’t set. If you slice into it too soon, you’ll end up with a soupy mess. Letting it cool allows the filling to gel properly and hold together in perfect slices. It’s also the best way to experience the contrast of textures: the crisp topping, the tender fruit, and the buttery crust. For clean slices and a slightly warm experience, let it cool completely, then reheat individual slices briefly in the oven or microwave just before serving.