Cinnamon-Pecan Crumble
- ⅓ cup (42 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ cup (57 grams) unsalted butter, softened
- ⅓ cup (38 grams) chopped pecans
- In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Using a wooden spoon, stir in butter until mixture is crumbly. Stir in pecans.
Recipe by Bake from Scratch at https://bakefromscratch.com/raspberry-buttermilk-coffee-cake/
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