Crumb Topping
This crumb topping works very well as a delicious covering for muffins, coffeecakes, and tarts. The recipe may be divided in half, which is quite easy to do when measuring by weight. The procedure differs from other crumb toppings and streusels in that room temperature butter is called for.
Crumb Topping
| Yield: 1 ½ cups | # of Servings: 12 |
Ingredients:
¾ cup + 2 tbl (3.55 oz / 101 g) confectioners’ sugar, sifted
â…” cup (3.1 oz / 88 g) all-purpose flour
6 tbl (3 oz / 85 g) unsalted butter, room temperature
Pre-recipe preparations:
- Cut up butter into chunks and let come to room temperature.
Directions:
- In medium mixing bowl, whisk together the sugar and flour.
- Using a fork, stir until fully combined, with clumps ranging in size from crumb to that of a large bean.
- Store in a sealed container or Ziploc back in the refrigerator for two weeks or the freezer for three months.