Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Flour

  2. 2/3 cup 106g / 3.7oz Dark brown sugar - (packed)

  3. 1 teaspoon 5ml Cinnamon

  4. 1/8 teaspoon 0.6ml Salt

  5. 1/2 cup 99g / 3 1/2oz Softened unsalted butter - cut in

  6. 4 pieces

  7. 3/4 cup 177ml Pecans

Instructions Jump to Ingredients ↑

  1. Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.

  2. This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It's not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it.

  3. This recipe yields ?? servings.


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