Kruszonka

Kruszonka is a crumb topping used in Polish baking. It consists of a mixture of flour, sugar, and fat, typically butter, that is rubbed or cut into coarse crumbs. The crumbs are then scattered over dough or fruit fillings before baking to form a sweet, crunchy layer.

Traditional kruszonka is simple and versatile. A common ratio is flour, sugar, and butter, mixed until crumbly. Some recipes call for a pinch of salt. Variations may include oats, chopped nuts, cinnamon, vanilla, or lemon zest. A few preparations incorporate eggs or milk to create a slightly more cohesive topping.

Uses: Kruszonka is especially associated with szarlotka, the Polish apple pie, but it also appears on other fruit tarts and coffee cakes. It provides texture contrast and added sweetness to soft fillings.

Variations and regional notes: Crumbs can be coarse or fine, yielding different crunch levels. Some cooks mix in almond meal or poppy seeds. In bakeries kruszonka may be prepared in advance and stored refrigerated or frozen, then crumbled over fillings before baking.