Crumb Topping

• 3 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons coarse salt
• 3 1/2 sticks (1 3/4 cups) unsalted butter, room temperature

1. In a medium bowl, whisk to combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form.
2. (Alternatively, mix together in a food processor.)
3. Topping can be refrigerated in an airtight container for up to 2 weeks.

allpurpose, lightbrown sugar, ground cinnamon, coarse salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/crumb-topping-390203 (may not work)