NOTES BEFORE STARTING:
1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C of Mix weighs approx. 125g.
2. Melted butter should be warm not hot when adding to a recipe.
3. Ovens vary, so bake times may need to be adjusted.
INGREDIENTS
1 1/2 C MULTI-USE BAKERY MIX (187g)
*1/3 C S'WEEET! Sweetener Blend or 1/4 C real Sugar (47g) *see below
6 T Melted (and cooled) Butter (84g)
1 - 2 t Vanilla Extract or Water
1/4 - 1/2 t Cinnamon (optional)
DIRECTIONS:
1. Preheat your oven to 325°F.
2. In a small bowl, combine the Bakery Mix and S'weeet!
3. In another small bowl melt the butter and add the vanilla or water.
4. Combine the ingredients together until a crumbly mixture forms that holds together when squeezed.
3. Crumble on top of pie filling or bake on a sheet pan until golden, for a crunchy dessert topping.
SWEETENERS VARY tremendously. We do not recommend substitutions in this recipe
Allulose and kabocha-based sweeteners will make baked goods soft and not crispy. Erythritol can make them firm and more crumbly.
We suggest using our new sweetener blend, S'WEEET, real sugar or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar).