Gluten-free Vegan Crumb Topping
Nov 25, 2009
Nancy Kohler in Dairy-Free, Egg-Free, Gluten-Free, Small Recipes, Vegan

I’m always forgetting the recipe for crumb topping because I never write it down. Well, here it is so whenever you (or I) need it we can find it…

3/4 cup sorghum flour

3/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon cinnamon

5 to 6 tablespoons Earth Balance Buttery Spread (cold)

Mix the first 4 ingredients together. Drop the Earth Balance into the mixture in chunks. Using a fork or clean hands mix the shortening into the flour mixture until it’s fully dispersed and forms clumps. This makes enough topping for a pie or 9 inch cake. If you like a really thick layer of crumbs increase the amount of the sorghum flour and brown sugar to at least 1 cup each and the other ingredients accordingly.

Note: I made an adjustment to the Earth Balance amount in the recipe because when doubled it required an extra 2 tablespoons. So, if you need an extra tablespoon to make a nice crumb go ahead and add it.

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