Crumb Topping

5 from 4 votes

This quick and easy Crumb Topping recipe can be used wherever a crumb topping is used be it cake, muffins, pies, cupcakes, coffeecakes, doughnuts, or quick breads and is made in a matter of minutes..

Prep Time20

Total Time20

Course: Cake, Coffee Cake, Muffins, Quick Bread

Cuisine: American

Keyword: cake, coffeecake, crumb topping, easy to make

Servings: cups

Calories: 812kcal

Author: Helen S Fletcher

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