No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crumble Topping

  • Yield: Makes about 1 3/4 cups
Crumble Topping

Photography: Dana Gallagher

Source: Martha Stewart Living, August 2005


  • 6 tablespoons unsalted butter, softened
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon finely grated orange zest, for Rhubarb-Berry Crumbles (optional)
  • 1 cup all-purpose flour
  • Pinch of salt


  1. Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Reviews (1)

  • bibliobethica 29 Jun, 2009

    This is delicious on the rhubarb-berry mixture. I like to add 1/4 t. almond extract to the crumbles.

Related Topics