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    Home » Recipes » How-To

    How to Make Crumb Topping

    Published: Apr 28, 2018 · Modified: Aug 29, 2018 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email

    Learn how to make crumb topping with this easy, four-ingredient recipe. These crumb cake crumbs aren’t just for crumb cake – they make a perfect topping for all kinds of quick breads, cakes, and fruit desserts. Top with powdered sugar for a classic touch.

    Cake batter in a baking dish topped with crumb topping.

    One dessert (or occasional brunch sweet treat) that’s hard for me to resist is crumb cake. Where I’m from, crumb cake is more crumb than cake, with a moderately-sized bottom layer of simple vanilla cake topped with a huge layer of crumbs. Sweet and buttery crumb cake crumbs.

    It’s all about the crumb topping. The cake layer is almost an afterthought.

    Melted butter being poured into a bowl over brown sugar and cinnamon.

    While there are a million and one crumb cake recipes out there, equally deserving is a post dedicated to the crumb topping itself. Besides gracing traditional crumb cake, it’s an incredibly versatile recipe to have on hand for whenever you’re making quick breads, snack cakes, fruit crisps, etc.

    Crumb topping banana bread? Spiced peach crisp with crumb topping? Yes and yes, please.

    The liquid crumb topping mixture in a bowl with a spatula before adding the flour.

    If you’ve ever wondered how to make crumb topping, you’ll need four ingredients: brown sugar, cinnamon, butter, and flour. First the brown sugar and cinnamon and combined together in a bowl. You won’t need a huge mixing bowl or anything. I used a cereal bowl (the white one in the photos here) and it was the perfect fit for this batch of crumb topping.

    And don’t worry about the cinnamon adding too much of a spiced flavor here. One half teaspoon adds just the right amount of flavor without being the center of attention.

    Flour being stirred into the crumb topping mixture in a bowl.

    Once the brown sugar and cinnamon are combined, you’ll mix in melted, unsalted butter. It’ll look preeeeetty liquid-y and not much like crumb topping at all at this point, but it will solidify perfectly once the flour is added.

    I tend to use all-purpose flour, but sometimes I’ll switch it up and use white whole wheat flour. In my experience it tastes and behaves just the same as all-purpose. To note, I haven’t experimented with gluten-free flours in this recipe, so I’m unsure if it would turn out the same.

    Two-thirds cup plus one tablespoon of flour seems like a pretty finicky measurement, but it’s the perfect amount that I’ve found to produce a crumb topping that’s, well, crumbly while not being too dry. Your goal is to have a crumb topping with a texture that can hold its shape when scattered over a dessert, yet isn’t too dry that larger crumbs disintegrate into sand.

    Crumb topping in a bowl ready to be sprinkled on a dessert.

    As far as servings go, this batch of crumb topping covers an 8″ x  8″ baking dish completely, seen in the first photo in this post. However keep in mind that it may be best to double this recipe if you’d like a topping closer to the crumbs on a traditional crumb cake. This recipe as written below won’t get you quite that layer of crumbs on its own.

    P.S…
    • Curious to see the process of how to make crumb topping in action? Head on over to this spiced peach crisp with crumb topping recipe and scroll down to watch a quick recipe video!
    • To measure flour, I first stir the flour up in its canister or bag. Then with a large soup spoon I spoon it into the measuring cup, taking care not to pack it in. Once the measuring cup has a heap of flour in it, I’ll place it over top of the flour canister opening and using a straight edge (usually the handle of the spoon so as not to dirty another utensil), level off the flour with the excess falling back into the container. This way prevents too much flour from being added to a recipe from being packed into the measuring cup, leading to dry baked goods.
    See how to make crumb topping in this video below:

    Cake batter in a baking dish topped with crumb topping.

    How to Make Crumb Topping

    Learn how to make crumb topping with this easy, four-ingredient recipe. These crumb cake crumbs aren't just for crumb cake - they make a perfect topping for all kinds of quick breads, cakes, and fruit desserts. Top with powdered sugar for a classic touch.
    4.53 from 131 votes
    Print Pin Rate
    Course: Dessert
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 10 (estimated)
    Calories: 92kcal
    Author: Alyssa

    Ingredients

    • 1/3 cup brown sugar, packed
    • 1/2 tsp ground cinnamon
    • 4 tbsp unsalted butter, melted
    • 2/3 cup plus 1 tbsp all-purpose flour
    Prevent your screen from going dark

    Instructions

    • Combine brown sugar and cinnamon in a small bowl.
    • Pour in melted butter and stir in.
    • Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched.
    • Scatter over top of cakes, breads, and fruit desserts before baking. Top with powdered sugar for serving.

    Nutrition

    Calories: 92kcal | Carbohydrates: 11.6g | Protein: 1g | Fat: 4.7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 2mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 4.7g | Calcium: 10mg | Iron: 0.5mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
    « Oven Roasted Sweet Potatoes
    Blender Morning Glory Pancakes »
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    Comments

    1. Jerianne Closs says

      February 23, 2022 at 8:48 am

      5 stars
      I have been looking all over the Internet for a recipe for JUST THE CRUMB TOPPING. Thank you so much for putting it out there!!!

      Reply
    2. Maria says

      November 13, 2021 at 5:55 pm

      5 stars
      I too have been looking for a crumb to compare w my moms- she’s past and I never got recipe from her 🙁 So where do we go when we need a recipe ? So i went online and there it was, THE BEST CRUMBS EVER- btw I put it on banana bread and muffins,,,, Mmmmmm
      Thank you for sharing it.

      Reply
    3. Cynthia says

      November 07, 2021 at 12:31 am

      5 stars
      This recipe was perfect amount for my 9in Pie. I measured and filled the directions and it was perfect I did not need to make any adjustments whatsoever and the flavor is perfect.

      Reply
      • Alyssa says

        November 07, 2021 at 12:12 pm

        So glad this worked for you, Cynthia! Thanks for letting me know how it went.

        Reply
        • Nicole says

          November 25, 2021 at 3:37 am

          Thank you so much for this post! I’m using your recipe this early Thanksgiving morning 2021. I’m in Michigan awaiting the rest of my family to fly in from Tennessee at my daughters house. Unfortunately my husband is quarantined with a covid scare his other employees have it. Thank god so far he does not. And all my recipes are at home with him. And low and behold when I went on safari your post popped up first and I have to admit I was sceptacale at first but I went let’s just try it. The cereal bowl won me over. So easy recipe. And so good. Perfect amount. I am sure my family will love it. I’ll post a picture as soon as it’s out of the oven. I made a large pie so I did make a double batch for it but had I made a 9 inch One would of made plenty. I started with one then made another. If you follow people I would suggest to follow this lady here. Have a wonderful Holiday!

        • Alyssa says

          November 25, 2021 at 4:16 pm

          Hi Nicole, I’m so glad you liked this crumb topping recipe, and thank you for letting me know how it went! Wishing you and your family a happy and healthy holiday! 🙂

    4. Liz Czerewaty says

      August 14, 2021 at 12:22 pm

      Would making a triple batch and freezing it be an option? Uncooked? I put fresh fruit in ramekins top with a crumble and bake for a healthy sweet. Spur of the moment I need something sweet but healthy and quick.

      Reply
      • Alyssa says

        August 14, 2021 at 8:13 pm

        Hi Liz, I haven’t ever frozen crumbs by themselves (cooked or uncooked) so I’m not sure how they would hold up. My concern would be that they would sog up and not get fully crisp when it’s time to bake.

        Reply
        • R. Miranda says

          May 16, 2022 at 11:10 pm

          I freeze crumble mix all the time. I always make extra so I can have some on hand ready to put on top of crumble/crisp whenever guests pop by or I want a quick midnight snack. The idea isn’t mine. Jaime Oliver suggested it and it has worked wonders, No sogginess, I guess cause it’s frozen. It doesn’t need to be defrosted either.

    5. Brandi says

      July 21, 2021 at 3:53 pm

      5 stars
      Perfect!

      Reply
      • Alyssa says

        July 26, 2021 at 9:55 am

        So glad you liked it, Brandi!

        Reply
    6. Lydia says

      May 25, 2021 at 5:45 am

      5 stars
      I’ve been trying the same crumb on my overnight French toast and every time it melts, no matter what I adjusted. Finally I said enough and ventured from the original recipe and found your crumb recipe. It turned out Perfect and it was super easy!

      Reply
      • Alyssa says

        May 27, 2021 at 9:15 am

        I’m so happy it worked for you! Thanks for letting me know how it went. 🙂

        Reply
        • Ken Pinc says

          June 09, 2021 at 12:26 pm

          Why do they use “unsalted” butter for crumb topping? Can you use regular butter?

        • Alyssa says

          June 09, 2021 at 1:45 pm

          Unsalted butter is commonly used in baking so you have more control over the total amount of salt in a sweet recipe. If you like the combination of salty + sweet you can use salted butter if you prefer. The recipe would work the same consistency-wise, it would have a slight impact on the flavor.

    7. Tamela Hawley says

      April 03, 2021 at 8:19 pm

      5 stars
      Wonderful and simple for my blueberry muffins. Thank you!

      Reply
      • Alyssa says

        April 05, 2021 at 11:37 am

        So glad you liked it, Tamela!

        Reply
    8. Kelli Telch says

      April 02, 2021 at 3:39 pm

      thanks for sharing

      Reply
      • Alyssa says

        April 05, 2021 at 11:37 am

        You’re very welcome!

        Reply
    9. Victoria J. Chandler says

      February 28, 2021 at 9:28 am

      Wow this looks easy and delish
      I’m about to make an apple quick bread which requires an hour bake time. When should I put the crumbs on the loaf?
      Excited to try this

      Reply
      • Alyssa says

        February 28, 2021 at 10:27 am

        Hi Victoria, I’ve put this topping on recipes with a 40-50 minute bake time without issue, so I’d say an hour would be just fine if you wanted to add it at the beginning. I wouldn’t recommend adding it partway through as opening the oven door and taking the bread out can interfere with it rising properly. I hope you enjoy!

        Reply
    10. Kitty Larkins says

      February 12, 2021 at 10:42 am

      I live near the ocean in the humid south and used this recipe on a rainy day. It required a heaping cup of flour but turned out beautifully. Just wanted to let others know about this.

      Reply
      • Alyssa says

        February 14, 2021 at 4:34 pm

        Thank you for sharing your experience, Kitty!

        Reply
    11. Lori Duncan says

      November 15, 2020 at 3:02 pm

      Can you store in an air tight container? How long?

      Reply
      • Alyssa says

        November 15, 2020 at 5:19 pm

        Yes! If baked separately from an underlying dessert, these crumbs should hold their crispness for at least several days. I’d hold off on dusting them with confectioners’ sugar (if doing so) until just prior to serving.

        Reply
      • Dawn says

        January 31, 2021 at 1:34 pm

        This is the simplest recipe to make crumb topping I have ever tried! Delicious addition to pumpkin muffins. Thanks!

        Reply
        • Alyssa says

          January 31, 2021 at 7:30 pm

          You’re welcome, Dawn! So glad you like it. 🙂

    12. Christine says

      July 26, 2020 at 11:27 pm

      Just trying these out now! Thanks for the recipe 🙂 I recently found out I am allergic to dairy, even butter. Any idea how to substitute margarine or lard or a mixture of the two? Thanks so much! House smells awesome! 😀

      Reply
      • Alyssa says

        July 27, 2020 at 10:29 pm

        You’re very welcome! While I haven’t subbed them into this recipe myself, I think either margarine or lard (or a mix) would work here. When melted the texture should be similar to melted butter so the consistency of the crumble would be just fine.

        Reply
        • Shannon says

          September 02, 2020 at 4:21 pm

          I use the country crock plant butter sticks in almost all recipes as I also don’t do dairy. They work great. I like the almond oil ones for baking!

        • Alyssa says

          September 04, 2020 at 10:29 am

          Great tip! Thanks for sharing. 🙂

    13. Bonita says

      June 24, 2020 at 8:26 pm

      Did I miss the temperate to bake the topping? I didn’t see an oven temperature given.
      Thanks!

      Reply
      • Alyssa says

        June 24, 2020 at 10:35 pm

        Hi Bonita, this crumb topping is meant to be scattered over top of a dessert before baking, so it bakes and crisps up along with whatever it is you’re making. That said I have baked this topping “as-is” and it’s worked out! I scatter the crumbs on a parchment-lined rimmed baking sheet and bake at 350°F for 10-15 minutes, depending on how large/clumped together the crumbs are. The crumbs will crisp up a bit more as they cool. If you are on Instagram, I have a saved story highlight “crumbs” where I baked these crumbs by themselves. My handle is @ mysequinedlife — I hope this helps!

        Reply
        • Bonita says

          June 25, 2020 at 11:55 am

          I realized the moment I submitted the question that you didn’t state a temperature because it would depend on what we were baking. In my mind, I needed crumble separately. I felt so silly for not fully understanding your recipe/post. Thank you so much for the response. It was really helpful. I’ll be baking these “as is.” Thank you again for the lovely response.

        • Alyssa says

          June 25, 2020 at 6:43 pm

          Please don’t feel silly at all! I’ve been asked that question multiple times, so that tells me that I can be clearer in my instruction. 🙂 I hope you enjoy!

    14. Casey says

      May 24, 2020 at 5:39 pm

      5 stars
      I often use a Bundy pan to make my cakes. Therefore the top of the cake is at the bottom of the pan. Is there a way to make this recipe work for that?

      Reply
      • Alyssa says

        May 26, 2020 at 3:46 pm

        Hi Casey, I haven’t made a bundt cake with crumbs so I couldn’t say for sure how it would work. Please let me know if you give it a try, though!

        Reply
        • Cindy says

          September 27, 2020 at 12:51 pm

          Just bake your crumble separately, then add to the top of your bundt cake when ready

      • Charlena says

        June 09, 2020 at 10:34 pm

        5 stars
        I make a crumb “topping” for a chocolate chip ricotta cake that I bake in a Bundt pan. After spreading the batter in the pan, I pack the crumbs on top. When the cake is still somewhat warm, I turn it out so that the weight kind of presses into the crumbs. It turns the topping more into a crust. We like it 🙂

        Reply
        • Alyssa says

          June 11, 2020 at 3:36 pm

          That sounds delicious!!

        • Portia says

          November 24, 2020 at 4:46 pm

          Just wondering, would I be able to put this topping on top of a cheesecake that is being baked in the oven in an store bought ready crust? And if so, when do I add the topping onto the cheesecake?

        • Alyssa says

          November 25, 2020 at 8:50 am

          Hi Portia, I’ve regularly baked this crumb topping on desserts that bake for 40-45 minutes without any issue. I haven’t tried it on a cheesecake (yet! sounds delicious) but I think it would be fine, even with the longer bake time, as it’s usually not at a high temperature. I would caution against trying to add it partway through the bake time as opening the oven door when baking cheesecakes can interfere with it rising and lead to cracks. I hope that’s helpful!

    15. lorraine says

      April 10, 2020 at 9:47 am

      Crumbled this on top of my mini strawberry rhubarb tarts. When cool, sifted a bit of icing sugar on the tops.Pretty,delicious bite size treasures! Great topping!

      Reply
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