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Crumb Topping

Shortcut your way to wonderful pies all summer by preparing the topping ahead and keeping it in the freezer. Or toast the topping on a baking sheet in a 350-degree oven for 15 minutes, and sprinkle over ice cream, frozen yogurt, or fresh fruit.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Crumb Topping

Source: Everyday Food, July/August 2003


  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 sticks chilled unsalted butter, cut into pieces


  1. In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

  2. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

Reviews (4)

  • gale_785 28 Jul, 2012

    Jenny Lee - a stick of butter is always a 1/2 cup. Happy Baking!

  • jennyleemagee 6 Jul, 2012

    The "1 1/2 sticks of butter" ingredient note is unclear--how big are the sticks supposed to be? Another unit of measurement would be great--thanks!

  • Regan 17 Jul, 2008

    Try refrigerating or freezing them before baking.

  • lrhiannon 15 Jul, 2008

    When I make my crumbs, they don't stay round and firm (like store bought crumb cake) what can I do to give an acceptable presentation?

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