What's the secret to a great crumb pie? An easy crumb topping, of course! It's so quick to make, and is really more of a ratio than a recipe—a combination of butter, light brown and granulated sugar, flour, and a touch of cinnamon. And it’s as simple as mixing the ingredients—first the dry ingredients, then rubbing in the butter. That’s it!
We suggest you prep some crumb topping now and keep it in your freezer so you can enjoy wonderful baked treats all year round, think peach crumb pie, blueberry crumb pie, apple crumb pie, or crumb muffins. It even tastes delicious sprinkled over warm toast, ice cream, and other frozen desserts.
As its name suggests, crumb topping is a dessert topping. It’s a simple mixture of butter, sugar, and flour, and is typically used to top pies or muffins prior to baking for a crunchy, sweet contrast.
Streusel vs. Crumb Topping
Streusel is similar to crumb topping and the terms are often used interchangeably. Traditionally, the two have different ratios of the same ingredients, with streusel containing more flour, and crumb topping more sugar, so they offer a different texture and flavor on top of baked goods. Streusel may also include nuts, but crumb topping does not.
Crumble is similar to crumb topping—another butter-sugar-flour mixture. But while crumb topping is finer and used as a finishing touch and textural contrast, a crumble is used in a thick layer all over a fruit filling or other crumble dessert. It’s like a fruit crisp topping without the oats.
6 Ways to Use Crumb Topping
Crumb topping is the last element for desserts before they are baked. Try it on any dessert that would benefit from a sweet, crunchy contrast like these favorites:
Alternatively, use the crumb topping as a topping for frozen desserts and fruit: Toast the topping on a baking sheet in a 350 degree oven for 15 minutes. Then sprinkle it over ice cream, frozen yogurt, or fresh fruit.
Directions
Combine dry ingredients:
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 butter into pieces:
Cut 1 1/2 sticks chilled unsalted butter into pieces.
Add butter to dry ingredients:
With your hands, work in butter pieces, until large clumps form.
Divide mixture and freeze:
Divide mixture in half; freeze in plastic storage bags for future use.
How to Store Crumb Topping
The best way to store crumb topping is in a freezer-safe bag in the freezer. It will keep for up to three months. We recommend dividing the recipe into two halves for storage. There's no need to portion it out more than that because it's crumbly and it's easy to remove just as much or as little as you need.
Frequently Asked Questions
Is melted butter better than cold butter for crumb topping?
No, our crumb topping recipe uses cold butter, which is mixed into the sugar and flour mixture. Melted butter would not work for this recipe.
What happens if you put too much butter in crumb topping?
If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don’t use enough butter it will be dry and floury. Simply follow our recipe for a great crumb topping every time.
Originally appeared: Everyday Food, July/August 2003
As its name suggests, crumb topping is a dessert topping. It's a simple mixture of butter, sugar, and flour, and is typically used to top pies or muffins prior to baking for a crunchy, sweet contrast.
This can't be easier for perfect results every time. If you are wondering what the difference is between crumb topping and streusel, not much is the answer. Both are crumb toppings containing the same ingredients but streusel often has more sugar, cinnamon, nuts and or oats included.
Butter. This is what brings the streusel together and makes the crumbly, clumpy crumble topping. Unlike many streusel toppings, I use melted butter rather than cold butter that you have to cut in with a pastry cutter. Not only is it easier and faster this way, it also gives the streusel a better flavor!
A crisp contains oats in the topping, while a crumble does not. Baking powder can also be added to a crumble topping (like it is here) to ensure it's extra light and tender.
Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.
Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.
The amount of butter is important. Too much butter will result in a crumb topping that melts and spreads during the baking process. Too little butter will result in a dry and “flour-y” crumb.
Do not over-mix. You want a crumbly topping, so don't over-mix the ingredients after you add the flour. If you mix everything too much, you'll end up with paste instead of big crumbles.
I lay my topping out on a baking tray and toast it in a fairly hot oven.Then put it on the crumble fruit at the last moment and straight back in the oven. That way it doesn't get soggy.
All you need to make a crumble topping is flour, sugar and butter. Rub cold cubes of butter into the flour using your finger tips until the mixture resembles breadcrumbs. You can stir ingredients such as oats and flaked almonds into the mixture to add some texture, if you like.
Keep for later? Store the uncooked crumble in a covered dish and keep in the fridge for up to 24 hours before cooking or freeze for up to three months. If cooking from frozen, bake in the oven at 180°C or gas mark 4 for 50 minutes or until the crumble topping is golden. 1.
How is Crumble Made? Crumble is made with a combination of freezing temperatures and solvent-based extraction. Basically, the cured flower buds are flash-frozen at an extremely cold temperature and then transitioned immediately into a solvent. This separates the plant material from the cannabinoids and terpenes.
For a traditional take on this classic dessert, try the Neelys' Peach Cobbler (pictured above). This all-American dessert features a crumbly topping of butter, sugar and flour that is rubbed together (possibly with oats, nuts or cookie crumbs), then sprinkled over a fruit filling before baking.
Aunt Bessie's quick and easy crumble mix, just as it should be. We blend flour, sugar and oats for a satisfyingly sweet, golden, crunchy topping. Ready for you to sprinkle over fruit, bake in the oven, then ask the all-important question: ice-cream or custard?
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-hero-horiz-0723-dbb63ca1d10749e599f4443b7500cd56.jpg "Crumb Topping (1)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-ingredients-0723-9a2f0f29340e4f51b02e4c0c6f7607eb.jpg "Crumb Topping (2)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-step1-0723-83d12cb8d92347d887d0a81c497f3825.jpg "Crumb Topping (3)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-step2-0723-b411cefaa2f943a996e9b599f4bade7e.jpg "Crumb Topping (4)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-step3a-0723-4be9bb4672664045a56d759421c56b9e.jpg "Crumb Topping (5)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-step3b-0723-f10b805103764e4fa88dc8edb634c1a5.jpg "Crumb Topping (6)")
:max_bytes(150000):strip_icc()/MSL-336834-crumb-topping-step4-0723-9e3562fadb3542c18fbb16681a2b9ad6.jpg "Crumb Topping (7)")
