Crumb Topping
  • 6 tablespoons (84 grams) unsalted butter
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (3 grams) lemon zest (about 1 lemon)
  • ¼ teaspoon kosher salt
  1. In a small saucepan, melt butter over medium-low heat. Remove from heat, and stir in flour, sugar, lemon zest, and salt with a fork until combined and mixture is crumbly. Let cool completely before using.
Crumb Topping can be made a few days ahead; refrigerate in an airtight container until ready to use. Extra topping can be stored in the freezer for other uses.
Recipe by Bake from Scratch at