How to Create a Crispy Crumble Topping with Cashews

An apple crumble cake with raisins and cashews is one of those spectacular dishes that is sure to impress everyone. But how do you go about making a crumble topping with cashews? That’s exactly what we’ll discuss in this article.

A crumble topping, crispy and strong flavored, can be deeply comforting if used correctly. The buttery crumble can be placed over pies, muffins, cakes or even your morning oats if you’re feeling adventurous. Or you can make an apple crumble cake with raisins and cashews, as we discussed earlier. Now, imagine taking this already versatile crumble and adding the richness and creaminess of cashews to it.

A crumble is normally made with flour, sugar and fat, and baked until crisp. With cashews, you’re elevating the flavor, adding a whole new dimension not just to the crumble itself but also to the dessert you’re topping it with. It’s a great balance of salt and sweet, of crispy and creamy.

Cashews are an especially great addition to a crumble because of their flavor notes - mildly sweet and with a thick, creamy texture. They are less bitter than walnuts or almonds and when roasted, they are soft and buttery, making them the perfect addition to desserts. So here’s how you go about making a decadent cashew crumble topping.

Ingredients:

• ½ cup all-purpose flour
• ¼ cup rolled oats (optional for extra texture)
• ⅓ cup brown sugar (for that caramel flavor)
• ¼ tsp salt
• ½ tsp cinnamon (optional, but recommended)
• ¼ cup cold unsalted butter, cubed
• ⅓ cup roughly chopped cashews
• Optional: 1 tbsp desiccated coconut or a pinch of nutmeg

Method:

• Preheat your oven to 350F or 175C.
• Place the cashews on a baking sheet and toast for about 5 minutes, until they are slightly golden and fragrant. Or place them in a pan on the stove on medium heat and let them roast for about 10 minutes. There will be a strong aroma and they will turn slightly brown. This step is optional, but it really enhances their natural oils and gives the crumble a deeper flavor.
• Let them cool and then roughly chop the cashews. Set aside.
• In a bowl, add the flour, oats, brown sugar, salt and cinnamon. You can sieve in the flour and brown sugar so that there are no lumps and to ensure that everything mixes in evenly. Give all of it a good mix.
• Now add cold butter cubes to the bowl. Use your fingers to gently combine the butter with the flour mixture. There will be slight clumps but that’s normal. It should have a texture like wet sand. Don't worry about integrating it entirely. The chunks are important since they are what become crisp and stand out later on.
• If you have the time, freeze the crumble for about 10 minutes. That will help it maintain its structure later on.
• Now gently fold in the chopped cashews and coconut and nutmeg if using. The cashews should be evenly distributed throughout the mixture.
• Now bake for about 30 minutes, or until the mixture is golden brown.
• You can serve the cashew crumble over cobblers, ice creams, muffins, cakes or even your morning oats.
• Store the unbaked crumble in an airtight container in the fridge for 3 days or freeze for up to 3 months. You can also store already baked crumble in a similar manner.

Tips:

• It’s important to ensure that the butter is cold, since it will be solid. If it's warm, it will be soft and melt too fast. This will make the crumble greasy, and it will have an overarching buttery taste which can be off putting. So make sure you’re working with cold butter.
• Do not overmix the crumble. You want clumps. Don’t mix it so much that it becomes like a paste. Keep the clumps and bake them as is. The clumps are what will finally lead to a strong crumble. The butter the clumps hold will latch onto the crumble and give it a sharp taste.
• You’ll know it’s fully baked when the cashews turn from pale to golden brown.
• Use fresh cashews that haven’t gotten soft or airy. They should still be crisp and solid. Do not use salted cashews.