There's nothing like a Crumb Topping for muffins, pies, coffee cakes, cakes, bar cookies, and quick breads. And with this recipe there is no more pinching dough together to make crumbs. Just follow the directions for either the processor or mixer version and you will have a pile of crumbs in less than 30 minutes to use as you wish.
Just five ingredients to make the crumbs that can be frozen for future use. This can't be easier for perfect results every time.
Sometimes there are left over crumbs. See below for Baked Crumb Topping.
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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.
I have used these crumbs on the New York Syle Crumb Cake, Strawberry Muffins, Cuccidati Coffeecake and Crumb Cake Doughnuts as well as other recipes.
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Why You'll Love This Recipe
- The crumbs use 5 ingredients that are probably in your pantry now.
- They can be made in either the mixer or a processor. I think the crumbs are lighter in the processor but either mixing methods works.
- These can be frozen so they are always on hand whenever needed.
- I can't imagine an easier recipe to make.
- The crumbs take 30 minutes or less to make.
Crumb Topping Ingredients
COUNTERCLOCKWISE: Unsalted butter, cake flour, brown sugar, salt, granulated sugar.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Food Processor Method
Step 1. The cold butter is cut into pieces. Keep the butter cold.
Step 2. Place all of the dry ingredients in the bowl of a food processor.
Step 3. Process the dry ingredients to combine them.
Step 4. Place the butter over the dry ingredients and pulse the processor until the crumbs form. Do not over process or a paste will form.
Step 5. If freezing, place the crumbs on a tray and freeze hard. Place in a freezer bag where they will last several months.
Mixer Method
Step 1. For this version the butter should be softened. Place the butter and both sugars in the mixing bowl.
Step 2. Cream the mixture until light, scraping down as necessary. Do not use the scraper blade for this recipe. Use the normal paddle.
Step 3. The flour and salt are mixed and added to the flour to the mixing bowl. Mix on low to combine, raise to medium to make the crumbs.
Step 4. The crumbs are transferred to a bowl. They may be frozen as above.
Baked Crumb Topping
These are fantastic to use sprinkled on ice cream, pastry cream or just eat them as a snack!!
Step 1. Line a pan with parchment paper and place the unbaked crumbs in a single layer.
Step 2. Bake at 350°F for 12 to 15 minutes until golden brown. Cool completely. Use as desired.
Recipe FAQs
It can. However, the crumbs are a bit sturdier and not as soft as with cake flour. If using all-purpose flour, use the same weight. If measuring by volume, remove 2 tablespoons of flour.
Yes but if only granulated sugar is used the crumbs might be a bit bland. In that case, add 2 teaspoons molasses to kick up the flavor. If using only brown sugar, you don't need to do anything.
Yes, it will turn into a paste so watch it and stop when the crumbs form
Expert Tips
- Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.
- If substituting all-purpose flour and measuring by volume instead of weight, remove 2 tablespoons of flour.
- Add ¾ teaspoon cinnamon to dry ingredients if desired.
- I prefer the term softened butter which is about 75°F instead of room temperature. Room temperatures vary wildly - think Alaska and Arizona.
Recipes To Love with Crumb Topping
If you love this Crumb Topping or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!
Crumb Topping
Ingredients
- ½ cup unsalted butter (114 grams or 1 stick)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup brown sugar (65 grams)
- 1 ½ cups cake flour (190 grams)
- ¾ teaspoon cinnamon, optional
- ¼ teaspoon salt
Instructions
Processor Method
- Cut the cold butter into pieces. Keep cold.
- Place all the dry ingredients in the processor bowl and pulse several times to mix.
- Circle the cold butter over the dry ingredients and pulse the processor until crumbs form. Do not over process or a paste will form
- Use at once, store in the refrigerator for up to a week or freeze for longer storage.
Mixer Method
- The butter should be softened to about 75°F for this method. I don't use the term room temperature because Alaska and Arizona can have wildly different temperatues.
- Place the butter and both sugars in the mixing bowl. Cream until light.
- Combine the flour and salt. Add to the mixer and mix on low to blend, then on medium to form crumbs. Do not over mix or a paste will form.
Notes
- Be sure the butter is the correct temperature for whichever way the crumbs are being made. Softened for the mixer method, cold for the processor.
- If substituting all-purpose flour and measuring by volume instead of weight, remove 2 tablespoons of flour.
- I think the crumbs are lighter in the processor but either mixing methods works.
- This crumb topping can be refrigerated for a week or frozen so they are always on hand whenever needed. To freeze them, spread them out on a tray, freeze and then bag. You can then use what you need and the rest can be kept frozen for several months.
Nutrition
Angela says
Hi Helen!
Do you think I could use this recipe for an apple crumble bar? So the crumb topping would serve both as the bottom crust, pressed firmly into the pan, and the topping, sprinkled over top of diced apples? Let me know what you think!
Helen S Fletcher says
Hi Angela - I don't know. I haven't tried it so.
Suzanne Knapp says
You are so right!! I keep a 4 cup container of this mix in my refrigerator at all times. It goes on my Raspberry Crumb Muffins, my best ever Zucchini Bread, sometimes my apple pie, Rhubarb Cobbler--please stop me, I'm getting hungry!!
Helen S Fletcher says
Hi Suzanne - I think crumb toppings are an American addiction and I'm all in as it seems you are.
Grace says
This is genius! Thank you. I love crumb topping, but find once I've mixed up my muffins or cake, I just don't want to take the time or mess up another bowl to make it. Of course, once the item is baked I'm sorry I was lazy and skipped it. Now I'll always have it in the freezer, ready to go for my last minute muffin craving.
Helen S Fletcher says
Thanks Grace. I think everyone loves crumb topping and this makes it super easy to have. I'd sure appreciate it if you'd pop back in the recipe and give it a star rating. It helps move the blog along.
Judy Imanse says
I love the idea of freezing it! Great to have it ready for fall apples to top Dutch Apple Pie! Thanks fro another great recipe and time saving idea! Judy
Helen S Fletcher says
Hi Judy, Happy to help.
Eileen Murphy says
I am so glad you featured this. I discovered this topping when I first tried your NY Style Crumb Cake. I keep a ziploc of this in my freezer to add to baked goods.
Helen S Fletcher says
Hi Eileen - Thanks Eileen. I discovered that, at some point,I had made this in the processor so I decided to turn it into a stand alone post. Either way is great!
Mary says
Always a good move to have crumble mixture in the freezer.
Helen S Fletcher says
For sure Mary!