Here’s a crumb topping recipe to make ahead and refrigerate or freeze until you’re ready to zhuzh your pies, crumbles, or bars or whatever you fancy. It’s got a hearty spice profile that will warm you up like a tartan throw next to a potbelly stove after a rump in the leaves. Scale recipe up as needed. Swap spices as you’d like as well. The key is not to over-blend. You want delicate, lightly crunchy crumbs.
Makes about 1 ½ lbs.
Ingredients
- 1 ½ cups light brown sugar
- 3 cups all-purpose flour
- 1/8 tsp baking powder
- 2 tsp kosher salt
- 2 tsp cinnamon
- 2 tsp ginger
- ¼ tsp cloves
- ½ tsp nutmeg
- 8 oz butter
Directions
- Cut frozen butter into 1/4″ pieces. With a pastry cutter or your fingers, blend in butter with spices, flour, white sugar and salt until mixture is sandy.