My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have become lump, hard, and almost impossible to sprinkle on the pie at assembly time. What can we do to prevent this? We don't have enough workers to make the crumbs during the pie assembly.

  • 6
    Can you share your recipe for the crumbs, and your storage conditions?
    – zetaprime
    Commented Oct 16, 2018 at 11:29
  • Welcome, Kathy -- please edit your question with some more details about the crumble topping (particularly its recipe!). Also, are the pies sold pre-cooked or ready-to-bake?
    – Erica
    Commented Oct 16, 2018 at 17:16

1 Answer 1


Obviously I don't know your exact worker situation, but it seems like 5 minutes in advance for 1 person with a food processor should be enough to make more than enough 'crumbs'? This of course depends on your recipe for your crumbs, but if it's just rubbed butter and flour with salt, flavourings etc, it's possible to 'cheat' very effectively with a food processor.

In terms of chemistry, I'd guess your crumbs got too warm before they were cooled, so the fats in them had started to bond, and lumped together.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.