Crumb Topping

Name: Crumb Topping
Yield: makes enough for one 13-by-9-inch cake
Ingredients: 3 cups all-purpose flour; 1 cup packed light-brown sugar; 1 tablespoon ground cinnamon; 1 1/2 teaspoons coarse salt; 3 1/2 sticks (1 3/4 cups) unsalted butter, room temperature

January 24, 2012

Recipe information

Yield
makes enough for one 13-by-9-inch cake

Ingredients

3 cups all-purpose flour

1 cup packed light-brown sugar

1 tablespoon ground cinnamon

1 1/2 teaspoons coarse salt

3 1/2 sticks (1 3/4 cups) unsalted butter, room temperature

Preparation

In a medium bowl, whisk to combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. (Alternatively, mix together in a food processor.) Topping can be refrigerated in an airtight container for up to 2 weeks.