How much Brown Butter Crumble to add is up to you. Kinkead says, “I personally just sprinkle the top with the crumble and let the fruit bubble through when baked, but if you like a thicker crust then use more of the crumble.” She created the crumble recipe by modifying the streusel she developed for her blackberry muffins. When she makes the crisp with cherries, she adds almond flour and sliced almonds. With peaches, she adds a little toasted chopped pecan.
The recipe will likely make more crumble than you’ll need for the crisp. Save it and use it on your next batch of muffins.
Vanilla Bean Ice Cream
We’ve cut down this recipe to an eighth the size they make at Parish. The restaurant uses an ice cream stabilizer, Cremodan 30, in the big batch they make. It adds to the creaminess of the mixture and keeps ice crystals from forming. You can buy it at Amazon and add 4 grams when you add the sugar to the hot half-and-half mixture, or make the ice cream without it as we did. Still delicious and creamy.