Name: Crumb Topping
Prep time: 10 min
Total time: 10 min
Ingredients: 1.5 cups all-purpose flour; 0.75 cup light-brown sugar; 0.333 cup granulated sugar; 0.25 teaspoon salt; 0.25 teaspoon cinnamon; 1.5 sticks chilled unsalted butter, cut into pieces

Crumb Topping

3.2

(314)

13 Reviews

Our crumb topping recipe is so easy to make, and adds a deliciously sweet, crunchy contrast to all kinds of desserts.

Martha Stewart Test Kitchen

Updated on July 21, 2023

Prep Time:

10 mins

Total Time:

10 mins

Yield:

2 cups

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.

What is Crumb Topping?

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 vs. Crumb Topping

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:

Muffins
Crumb pies
Cookies
Coffee cakes
Quick breads, like banana bread or pumpkin bread
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.

Ingredients

1 ½ cups all-purpose flour
¾ cup light-brown sugar
⅓ cup granulated sugar
¼ teaspoon salt
¼ teaspoon cinnamon
1 ½ sticks chilled unsalted butter, cut into pieces

Directions

Ingredients for Crumb Topping — Grant Webster

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.

Grant Webster
Cut butter into pieces:

Cut 1 1/2 sticks chilled unsalted butter into pieces.

Grant Webster
Add butter to dry ingredients:

With your hands, work in butter pieces, until large clumps form.

Grant Webster

Grant Webster
Divide mixture and freeze:

Divide mixture in half; freeze in plastic storage bags for future use.

Grant Webster

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