It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble. Pie dough crumbles—which are the pie dough version of streusel—are used to put a pie crust “topping” over ice cream.
Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara.
McConnell’s marries strawberry ice cream, house-made rhubarb sauce (think rhubarb pie filling), and pie crust crumbles, topped with whipped cream.
You can build the sundae in a bowl or a sundae dish, on a dessert plate, or even in a large wine goblet.
You can also use the topping on puddings and yogurt.
RECIPE: PIE DOUGH CRUMBLES VERSION 1
Ingredients For The Pie Dough Crumbs
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter, softened to room temperature
Pinch salt
RECIPE: PIE DOUGH CRUMBLES VERSION 2
If you’d like crumbles with a deeper flavor, use this recipe, which substitutes some of the white sugar with brown sugar.
Ingredients For The Pie Dough Crumbs
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
Pinch salt
6 tablespoons cold unsalted butter, cut into small pieces
Preparation For Both Versions
1. PREHEAT oven to 400°F.
2. MIX the ingredients together to form large, moist clumps form (we tend to like them in the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly.
3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use.
ASSEMBLING THE SUNDAE
Ingredients
Ice cream of choice
Pie crumbles
Whipped cream
Optional garnishes: chocolate shavings, diced fruit, sauce, sprinkles, etc.
Preparation
1. SCOOP ice cream onto a plate. Top with pie crumbles.
2. ADD garnishes and serve.
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[1] Strawberry ice cream with pie dough crumbles (photo © McConnell’s Fine Ice Creams).
[2] Key lime ice cream on a bed of crumbles (photo © McConnell’s Fine Ice Creams).
[3] You can also make cinnamon-accented streusel crumbs to top your ice cream (or cake, cupcakes, and single-crust pies. Here’s the recipe (photo © Frosting & Fettuccine).
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