Gluten-free Vegan Crumb Topping II

I liked the idea of pairing an almond flour crumb topping with a cake made with almond flour so adjusted the original crumb topping to come up with this alternative:

1 cup almond flour

1/2 cup sorghum flour

1/2 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (optional)

1/2 cup coconut (optional)*

4-5 tablespoons Earth Balance Buttery Spread (cold)

Whisk the first seven ingredients together in a medium sized bowl. If you opt to leave out the cardamom you may want to increase the cinnamon to 3/4 teaspoons.

*Note: I like the idea of adding coconut to the crumb topping. It’s success depends on two things—whether coconut works with the cake or pie you’re making and the heat of and time in the oven because the coconut  browns up pretty quickly.

Using two forks—or your clean hands—mix the shortening into the flour mixture until it’s fully incorporated and forms small marble or pea sized clumps. Drop the mixture over your favorite coffee cake or pie prior to baking. Tent a piece of alumninum foil over the crumbs during the baking cycle if they are browned before the cake or pie is ready to come out of the oven.

Comments

[Jane Darwin]

Yes that is true. Grated coconut becomes brown and brittle in a few minutes. In my case, I try to toast it separately in a shallow cooking pan or wok. I add a little brown sugar for a little sweetness, but this is optional. After that I sprinkle it on top of my baked dessert.

Jane Darwin
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