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I always sprinkle this crumb topping liberally on my babkas. It is a simple mix of flour, sugar and margarine. It lends texture and crunch to the babka crust. I also use it on my rugelach for the same reasons. Making blueberry muffins the other day, I decide to shake some over their tops before baking. The crumb topping is a nice finish to many coffeecakes, too.
I've begun each of the babka videos making this topping. I find the hand held beater the best way to make the crumb light without clumping. A paddle mixer attachment will make a paste that is difficult to breakup. If you don't have a hand held mixer, use a pastry cutter or your fingertips to gently work the ingredients together. Check out the videos!
| Kosher Status: | Parve |
| Number of servings: | enough for 2 babkas |
| Main Ingredient(s): | Flour - Unbleached All Purpose |
| Preparation Time: | 00:10 |
| Cooking Time: | 00:00 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
- 1 1/8 cups flour
- 1/2 cup sugar
- 1/2 cup margarine (or butter for dairy)
Steps:
Combine the ingredients in a bowl. Using a hand held mixer, blend the ingredients to form a fine crumb. Set aside until ready to use. Freeze or refrigerate any leftovers for future use. |
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Crumb Topping
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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