Brown Rice Crumb Topping
Makes about 1 cup
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (33 grams) cake flour
  • 2 tablespoons (18 grams) brown rice flour
  • 1 teaspoon (2 grams) ground nutmeg
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  1. In a small bowl, combine sugar, flours, nutmeg, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Cover and refrigerate for up to 5 days.
To save time, you can brown the butter and make the Brown Rice Crumb Topping several days before you bake
Recipe by Bake from Scratch at