Molasses Crumble (Print Version)
# Ingredients:
→ Pie Crust
01 -
1 1/4 cups (175g) plain flour
02 -
1/2 teaspoon sugar
03 -
1/2 teaspoon salt (kosher works)
04 -
1/2 cup (115g) chilled unsalted butter, in cubes
05 -
3 to 4 tablespoons cold water
→ Crumb Topping
06 -
1/2 cup (115g) butter, cubed and cold
07 -
1 teaspoon cinnamon (ground)
08 -
1/2 cup (110g) dark brown sugar, packed
09 -
1/2 teaspoon nutmeg (ground)
10 -
1/4 teaspoon salt (kosher)
11 -
1 1/2 cups (210g) plain flour
→ Filling
12 -
3/4 cup (230g) molasses syrup
13 -
1/2 teaspoon baking soda
14 -
3/4 cup (160g) hot water
# Instructions:
01 -
Blend the flour, sugar, salt, and butter in a food processor until it looks like tiny crumbs. Splash in water bit by bit till it forms a dough. Pop it in the fridge for 1 hour to chill.
02 -
Flatten the dough into a 12-inch circle and press it into a pie dish. Pinch the edges for detail and chill for 30 minutes.
03 -
Combine the dry mix, then crumble in cold butter until you get coarse crumbs.
04 -
Whisk the molasses, baking soda, and warm water together. Toss in a third of the crumb topping and mix it through.
05 -
Fill the crust with the molasses mixture, top with the rest of the crumbs, and bake at 450°F for 15 minutes. Then lower to 350°F for another 25 minutes.
# Notes:
01 -
Make sure it cools down before slicing.
02 -
Pair it with a mug of hot coffee for the best taste.
03 -
Light or regular molasses works fine.