I have been looking for a NY style crumb topping, with the big crumbs - not crunchy, and I come across two schools of thought.
One says to use melted butter and the other to use cold butter.
Well that is not much help unless I want to try each recipe.
So what do you do to make the perfect crumb topping?
Thanks,
Joe
One says to use melted butter and the other to use cold butter.
Well that is not much help unless I want to try each recipe.
So what do you do to make the perfect crumb topping?
Thanks,
Joe