We were sure that krumholz was that crunchy cinnamon and sugar stuff one finds on top of coffee cakes. You can imagine our anticipation on our first hike where the guidebook promised us krumholz as we approached the summit. You can also imagine our disappointment, when we found out what krumholz actually is.
Krumholz is the term for the wind stunted, twisted vegetation one finds on exposed mountain faces at high elevations. The actual plants may vary, but it looks like you have just stepped into a bonsai garden. The word is probably related to the word "krumhorn", a twisted, weird sounding horn.
We now thoroughly enjoy krumholz, but we figured we'd include a recipe for that cinnamon and sugar stuff as well, as you may be disappointed on your hike.
This recipe is from Anita Borghese's Just Desserts, perhaps one of the best, and most comprehensive dessert cookbooks we have found. It is taken from her recipe for Blitzkuchen. You can sprinkle it on top of the cake batter before baking, or you can just cook some up on a cookie sheet. It is also good over baked apples, cherries, peaches or other stone fruit.
Mix ingredients together and sprinkle over the cake batter before baking, or onto a cookie sheet. Bake until the cake is done and the krumholz is nicely golden. With a cake, this might take 20-30 minutes at 350. Follow the cake recipe on this. Without a cake, it takes 10-15 minutes at 350, but do keep an eye on it as your oven mileage may vary.