Browning Crumbs

The German word for a crumb topping is “streusel,” which means “dough strewn about.” Streusel is heavy in sugar and butter, which is why the crumbs taste so good and add a special touch to pastries. Crumb toppings on cakes and pies should bake only to golden brown. If crumbs start to get too brown during baking, especially around the pan’s edges, cover the rim for the last twenty minutes with a pie crust shield (“About Pie Crust Shields”). This kind of shield works with cakes too. The shield will protect the crumbs around the edges, where heat concentrates. On the other hand, if the cake or pie is done but the crumbs have not browned to your liking, broil for thirty seconds. Watch closely and do not leave. The crumbs can look pale for several seconds and then burn quickly.