Crumb Topping

Preparation info

  • Difficulty

    Easy

  • Makes Almost

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
light brown Muscovado sugar, or dark brown sugar 2 tablespoons, firmly packed 1 ounce 27 grams
granulated sugar ½ tablespoon . 6 grams
old-fashioned rolled oats cup 0.9 ounce 25 grams
fine sea salt a pinch . .
bleached all-purpose flour ¼ cup plus 2 teaspoons (lightly spooned into the cup and leveled off) 1.3 ounces 36 grams
unsalted butter (65° to 75°F/19° to 23°C) 2 tablespoons 1 ounce 28 grams
pure vanilla extract ¼ teaspoon (1.2 ml) . .

Method

Food Processor Method In a food processor, pulse together the brown sugar, granulated sugar, oats, and salt until well combined. Add the flour, butter, and vanilla and pulse until the mixture is coarse and crumbly. Empty the mixture into a small bowl and, with your fingertips, lightly pinch it together to form little clumps.

Electric Mixer Method In the bowl of a stand mixer fitted with the flat beater, on medium speed, mix the butter, brown sugar, granulated sugar, and vanilla until smooth and creamy.

In a medium bowl, whisk together the flour, oats, and salt. Add this mixture to the butter mixture and mix on low speed just until incorporated. Remove the bowl from the stand and, with your fingers, lightly pinch together the mixture to form little clumps.