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!
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.
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.
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.
Slice cold butter into cubes or pats with a sharp knife. Scatter butter over flour in a wide, shallow bowl. Using your thumb and fingertips, rub butter into flour in a snapping motion until all butter pieces are small pea-size lumps and covered in flour.
A crumb coat is a very thin layer of frosting or buttercream (applied after filling and stacking the cake layers). It seals the crumbs against the cake so that they don't end up in your final, pretty coat of buttercream.
Then, make sure to bake the crumble long enough so that the fruit filling comes to a profuse simmer at the edges of the pan. This shows that the cornstarch has been activated enough to thicken the juices, turning them supple and silky.
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.
Flour: All-purpose flour is the structure of this cake. It's sturdy enough to support the thick wet ingredients and crumb layer on top. Baking Soda + Baking Powder: Baking soda and baking powder help the cake rise. Granulated Sugar: Granulated sugar sweetens the cake.
Technically, crumble is a type of wax that's drier and feels like feta cheese. Some people claim waxes are “tastier” than shatter because they're heated at lower temperatures. Arguably, the higher temps “shatter” shatter's delicate terpenes. However, there's no other noteworthy distinction between these concentrates.
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.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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