I have tried many many times to make a decent streusel topping for pies and coffee cakes and I just can't get it right. I like my crumb topping pretty crunchy. I've had it "fry out" on many occasions. Sometimes it is too dry, other times, too moist and not crumbly.
I'm wondering if it has to do with the hydration potential of a given volume of flour. Each flour is different. So, even if I precisely follow a recipe, my ratios could be off.
Do you guys have any tips on how to achieve a perfect crumb topping? In the archives I found someone had mentioned using cold butter. How about shortening? What about different types of flour (all purpose, high gluten?).
Any suggestions would be great!
Drew
I'm wondering if it has to do with the hydration potential of a given volume of flour. Each flour is different. So, even if I precisely follow a recipe, my ratios could be off.
Do you guys have any tips on how to achieve a perfect crumb topping? In the archives I found someone had mentioned using cold butter. How about shortening? What about different types of flour (all purpose, high gluten?).
Any suggestions would be great!
Drew