Kruszonka – Crumble Mix

• Kruszonka – comes from the Polish verb kruszic – to crush.
• Crumble – comes from the English verb to crumble –  make into small pieces.
• Similar verbs but not from the same origin.
• Stresusel – come from the German verb – to sprinkle.
• These ingredients are used on top of many cakes in Poland and Germany and on the top of a sweet fruit pudding in England.
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• Until recently I always used half the amount of butter as flour to make the kruszonka – crumbs.
• However recently I found a different proportion with a higher fat ratio and the results are wonderful – much more crunchy.
• You have to be careful and have the oven hot to start with and cook this at GM 5 or GM 6 or the butter will all melt.

Ingredients 

• 125g plain flour
• 100g butter
• 80g – 100g granulated sugar 
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• This is the ratio I have used in my recent recipes and it is super.
• I have many older recipes with a kruszonka topping.
• When I make these again I will try out these ‘new’ proportions.
• I made a simple apple crumple using these proportions with 4-5 large cooking apples.
• My mama would have called this szarlotka.
  
  

Method

• Peel and core and part cook the apples first.
• Leave them to cool – best if cold – you could do this much earlier.
• Put the apples into an oven proof dish.
• Pre-heat the oven at GM5.
• Add the topping.
• Bake for around 50 minutes to 1 hour.