Recipes Vanilla Ice Cream with Brown Butter Crumble Be the first to rate & review! Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, streusel-like topping. Sprinkle it on vanilla ice cream with chocolate and caramel sauces for outrageously good sundaes. Recipe from Food & Wine America's Greatest New Cooks By Belinda Leong Belinda Leong Belinda Leong is a James Beard Award-winning pastry chef. She co-founded and co-owns the critically acclaimed b. Patisserie in San Francisco. Belinda's work has been featured in Bon Appétit, Food & Wine, Washington Post, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR, among others. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 20 mins Total Time: 1 hrs 40 mins Yield: 3 cups Ingredients 1 stick plus 6 tablespoons unsalted butter 1/2 cup granulated sugar 1 1/2 cups all-purpose flour 3/4 cup dark brown sugar 1/2 cup almond meal or almond flour 1 1/4 teaspoons fine sea salt Vanilla ice cream, caramel sauce and chocolate sauce, for serving Directions In a small saucepan, cook the butter over moderate heat, shaking the pan occasionally, until the butter is nutty-smelling and golden and the foam subsides, about 5 minutes. Pour the brown butter into a heatproof bowl and stir in the granulated sugar. Let cool slightly. Line a baking sheet with parchment paper. In a medium bowl, whisk the flour with the brown sugar, almond meal and salt. Stir in the brown butter mixture until evenly moistened crumbs form. Transfer to the prepared baking sheet and, using your hands, press the crumbs into an even layer a scant inch thick. Cover with plastic wrap and refrigerate until well chilled, about 1 hour. Preheat the oven to 350°. Break the dough into small chunks and bake for 20 minutes, until it is golden and slightly dry. Let cool, then serve the crumble over vanilla ice cream with caramel and chocolate sauces. Make Ahead The crumble can be refrigerated in an airtight container for up to 1 week. Rate it Print