Topping can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to one month; before using frozen topping, thaw completely at room temperature.
- Yield: Makes 3 1/2 cups
- 1 3/4 cups all-purpose flour
- 1/2 cup packed light-brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 15 tablespoons (1 1/2 sticks plus 3 tablespoons) unsalted butter, room temperature
In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add butter, and mix together with your hands or a pastry blender until well combined but still crumbly. (Alternatively, you can use an electric mixer.)