Crumb Topping

312 Ratings
  • 5 56
  • 4 57
  • 3 104
  • 2 71
  • 1 24

What's the secret to a great crumb pie? An easy crumb topping of course! It's so quick to make, using butter, light brown and graulated sugar, flour, and a touch of cinnamon. We suggest you prep it now and keep some in your freezer so you can enjoy wonderful pies all summer and fall, think peach crumb pie, blueberry crumb pie, apple crumb pie. 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

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 2 cups
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

You can also toast this topping on a baking sheet in a 350-degree oven for 15 minutes, and sprinkle over ice cream or fresh fruit.

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Reviews (11)

312 Ratings
  • 5 56
  • 4 57
  • 3 104
  • 2 71
  • 1 24
Martha Stewart Member
08/09/2020
l made this Topping it came out very good. I used it on my stovetop apple Cobbler. I still have some topping left for the next time.
Martha Stewart Member
11/23/2019
Add chopped pecans and 1/3 cup oats and do not put it into he oven. Streusel topping is delicious in many things and will keep in the freezer for up to a year
Martha Stewart Member
11/09/2019
I followed the directions I bake the crumb separately not even on top of the cake and as I watch through the glass window of my stove I watched the crumbs melt they are no longer crumbs I don’t understand how this recipe works it’s not very good
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Martha Stewart Member
11/04/2018
I just used it on top of pumpkin spice muffins and it worked very well. I made the crumble, then refrigerated it while I prepared the muffin batter. I then took small handfuls and crumbled it fine on top of the muffins, then baked. Turned out great! To me, the secret is not using it in the large clumps that the recipe said, but instead crumbling it fine as you sprinkle it on.
Martha Stewart Member
11/02/2018
This made no sense. I thought it was to put on top of a cake. I put it on my cake and it just melted right in. Are you supposed to put it on AFTER the cake is baked? The lack of instructions as to how to use this with your cake is a problem.
Martha Stewart Member
03/31/2018
This was simple and a perfect way to finish off my banana bread. I did cheat and used my Kitchen Aid mixer to blend it, then I made the crumbs by squeezing the mix back together. I popped the topping in the freezer while my oven was preheating and it was perfect! I Did increase the cinnamon to a tsp (since it was topping banana bread) and we love cinnamon...perfect recipe! Thanks, Cindy (Nutley, NJ)
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Martha Stewart Member
08/07/2017
This came out so well, so easily. Which is a rare combination for me! This will be my go-to top crust substitute from now on.
Martha Stewart Member
07/28/2012
Jenny Lee - a stick of butter is always a 1/2 cup. Happy Baking!
Martha Stewart Member
07/06/2012
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!
Martha Stewart Member
07/17/2008
Try refrigerating or freezing them before baking.
Martha Stewart Member
07/15/2008
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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