Macadamia Coconut Crumb Topping

The Macadamia Coconut Crumb Topping Recipe is not your average pie topping. Macadamia-Coconut Crumb screams “summertime,” adding a refreshing tropical twist to even the most classic pie recipes.

This topping really enhances pineapple- and mango-based pies (see Pineapple-Mango Pie), but works well with any tropical fruit pie recipe. It will also transform Peach Crumb Pie or Blueberry Pie into an extra special dessert.

Makes enough topping for one 9-inch pie

1/2 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, cold and cut into ¼-inch cubes
1/4 cup sweetened shredded coconut
1/2 cup finely chopped macadamia nuts

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the buter forms small, pea-size pieces.

Add the coconut and macadamia nuts, and mix with the pastry blender until all of the ingredients are well combined.

Pair this topping with a traditional pastry pie shell and the filling of your choice.

Once the filling has been placed in the pie shell, distribute the macadamia-coconut crumb topping evenly over the filling until it is completely covered. Bake as directed.

Macadamia Coconut Crumb Topping
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