Chocolate Crumble

METHOD

1. Paddle room temperature butter on low speed until no lumps.

2. Add sugar and orange zest and paddle to combine on low speed.

3. Add in the drys, and mix to combine. Scrape the sides of the bowl with rubber spatula as needed.

4. Lay out desired sized crumbles on a sheet tray and freeze. Use a food processor to break down crumbles into smaller, more uniform size.

NOTES

• Can be kept in the freezer until needed.

• Can use organic sugar (unprocessed) with no change in results.

• Can be used as a crumble on cakes, muffins, or as a garnish.