Pretzel Crumble
2
- Prep Time5 min
- Total Time20 min
- MakesMakes 2 1/3 cups
Recipe by Camilla Wynne, produced by Aimee Nishitoba, photography by Christie Vuong, food styling by Ashley Denton, prop styling by Nicole Billark.
Grinding pretzels to replace some of the flour in this crumble topping brings a malty flavour and pops of salt that balance the sweetness of ice cream—though it’s also good enough to eat on its own by the handful.
Ingredients
88 g pretzels
1/3 cup all-purpose flour (47 g)
6 tbsp granulated sugar (75 g)
1/4 tsp kosher salt
7 tbsp unsalted butter, melted (100 g)
Instructions
Position rack in centre of oven, then preheat to 325F. Line a rimmed baking sheet with parchment.
Whirl pretzels in a food processor until they have the texture of fine breadcrumbs.
Combine ground pretzels, flour, sugar and salt in a small bowl. Stir in melted butter until combined. (Mixture should be crumbly.) Scatter mixture over prepared baking sheet.
Bake, stirring halfway through, until golden and crisp, about 15 min.
Let cool on pan before serving, or store in an airtight container at room temperature for up to 2 weeks.
This recipe is part of a feature on building your own ice cream sundae bar.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
