Buttery Crumb Topping
- 1 ¾ cups (262 grams) flour
- ¼ to ½ cup (50 to 100 grams) natural cane sugar
- 8 tablespoons (1 stick / 112 grams) unsalted butter, melted
- Pinch of salt
- Add all of the ingredients to a medium bowl. Use a fork to stir together until the butter is fully absorbed, and forms a wet, sand-like mixture. The crumb topping should clump easily when squeezed together. Use immediately, or transfer to a covered container, and store in the fridge for up to 1 week, or the freezer for up to 2 months.