Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
- Total Time:
- Yield: Makes 2 cups
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
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.
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.