The Friday Baking Project

Crumb Topping

Yield:  1 ¾ cups

# of Servings: 28

Ingredients:

1 â…” cup (7.1 oz / 201 g) confectioners’ sugar, sifted
1 â…“ cup (6.2 oz / 176 g) all-purpose flour

12 tbl (6 oz / 170 g) unsalted butter, room temperature

Pre-recipe preparations:

• Cut up butter into chunks and let come to room temperature.

Directions:

1. In medium mixing bowl, whisk together the sugar and flour.
2. Using a fork, stir until fully combined, with clumps ranging in size from crumb to that of a large bean.
3. Store in a sealed container or Ziploc back in the refrigerator for two weeks or the freezer for three months.