The Cinnamon Sugar Crumb Topping Recipe If your family has a favorite kind of fruit pie, this traditional crumb topping is a great way to mix things up on top while keeping the Traditional Pastry Piecrust on the bottom.
It adds a sweetness and texture that blend wonderfully with a number of fruit pies, including Country Apple Pie, Blueberry Pie, and Peach Crumb Pie, to name just a few. This crumb topping can be made ahead of time and kept in the refrigerator for up to five days before use.
Makes enough topping for one 9-inch pie
1/2 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, cold and cut into ¼-inch cubes
In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-size pieces.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until it is completely covered. Bake as directed.
|Cinnamon Sugar Crumb Topping|