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Crumb Topping

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    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.
    Everyday Food, July/August 2003
    • Prep Time 10 minutes
    • Total Time 1 hour 45 minutes
    • Yield Makes 2 cups
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • Regan
      17 Jul, 2008

      Try refrigerating or freezing them before baking.

    • strufladiva
      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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