Why is it that some crumb/streusel topping recipes call for the butter to be melted versus being cut into small cubes and chilled? It seems like simply melting the butter and then mixing it with the flour, brown sugar (or whatever) would be a lot easier than having the butter in small pieces and using a pastry blender to incorporate the butter. Do they both work just as well?
I have used the melted butter with a topping
using mostly oatmeal and I like it. When the
topping contains mostly flour though, I think
using cold butter and cutting it in is better,
you have more of a crumbly texture in the
final poduct. I do use a food processor for
cutting it in, I just don't like doing it by hand.
Lazy I guess......