Dutch crumb pie - Kruimelvlaai
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😋 0 Delicious
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😕 1 Unsure

Dutch crumb pie - Kruimelvlaai

The Dutch crumb pie, or kruimelvlaai in Dutch is a classic 'vlaai' from the South of the Netherlands. Delicious layer of custard topped off with crumbs.

1 hours 30 minutes
12 persons
Dutch crumb pie - Kruimelvlaai ingredients

Recipe dutch crumb pie - kruimelvlaai

Ingredients

12 persons
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Véronique Pouw

Made by Véronique

Published at 2017-02-06, this recipe is for 12 persons and takes 1 hours 30 minutes.

Updated at: 2025-04-15

Let's get started
Preparation time
1 hours
Time cooking
30 minutes
Total time
1 hours 30 minutes

Preparation – 1 hour

First we're going to make the dough, because it needs time to rise. Combine flour, yeast and sugar. Heat butter along with the milk until it's lukewarm.

This shouldn't be too warm, otherwise the yeast won't work as well. Knead the dough for a few minutes, until it's smooth and elastic.  

Transfer the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour. Meanwhile make the crumble topping.

Combine 100 gram sugar with a tablespoon of water. Knead 150 gram butter with your hands and add the sugar. Add a pinch of salt and 200 grams of flour and rub with your hands until the dough has formed crumbles.

CREATE the custard and COAT the pie form with butter and a thin layer of flour. 

Dutch crumb pie - Kruimelvlaai
Dutch crumb pie - Kruimelvlaai

Finishing the kruimelvlaai – 30 minutes

Dust the work surface and rolling-pin with flour and roll out the dough until it's quite thin.  transfer the dough to the form, remove excess dough and press it downwards with your hands.

Poke holes in the bottom with a fork and let the dough rise for another 15 minutes. Pre-heat the oven to 250 degrees celsius or 480 degrees fahrenheit, this type of pies will bake shortly in a very hot oven.

Divide the custard over the bottom and then divide the crumbs on top. Bake the pie in about 10 minutes, or until beautiful golden brown, depending on your oven.

Let the pie cool off until it's on room temperature and enjoy!

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2 comments on "Dutch crumb pie - Kruimelvlaai"
Kaite says on 2025-04-15
Do not make this recipe. None of it works I had todo research on other sites and redo every step. Cooking at 480 just burns the edges while the bottom is still raw lol.
Véronique says on 2025-04-15
Hi Kaite, thank you for your comment. Sorry to hear your kruimelvlaai didn't come out as it should be. A Limburgse vlaai, from the South of the Netherlands, should be baked in a hot oven. It's a bit like an Italian pizza, hot oven and short baking time. Maybe you placed your pie too high in the oven, this way it's too close to the grill which could cause it to burn. It could also be that your dough was really thick, which makes it harder to cook. Or a combination of both. Apart from the baking process, you say none of it works and you had to redo every step. This recipe is a traditional family recipe which has been used for many generations and the dough is perfect every time. I'd love to know what went wrong? With love, Véronique

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