Streusel Topping for Apple Pie
Forget the second crust. This topping provides a necessary crunch that contrasts with the tender apples underneath. It is the defining feature of a classic deep-dish apple pie.
Cold butter is the only way.
If the butter melts before it hits the oven, your topping will turn into a greasy cookie sheet. Keep your ingredients chilled until the moment you combine them.
- Mixing bowl
- Pastry cutter or fork
What goes in.
- 1 cupall-purpose flour
- 1/2 cupbrown sugar, packed
- 1/4 cupgranulated sugar
- 1/2 cupunsalted butter, chilled and cubed
- 1 tspground cinnamon
- 1/4 tspsalt
Maintaining Texture
Use your fingertips or a pastry cutter to incorporate the butter. Stop as soon as you have pea-sized clumps; if you work it too long, you will get a smooth paste instead of a crumble.
The method.
Combine dry ingredients
In a medium bowl, whisk together the flour, both sugars, cinnamon, and salt until there are no lumps of brown sugar remaining.
Cut in the butter
Add the cubed cold butter. Use a pastry cutter or your fingers to smash the butter into the flour mixture until the butter pieces are the size of small pebbles.
Chill
Place the bowl in the refrigerator for at least 10 minutes while you prepare your pie filling.
Apply
Sprinkle the mixture evenly over the top of the raw apples. Use your palm to gently press the edges so the topping stays attached to the crust.
Other turns to take.
Nutty Crunch
Replace one-quarter cup of the flour with finely chopped walnuts or pecans.
Oat-Heavy
Add one-half cup of rolled oats to the mixture for a chewier, more substantial topping.
When it doesn't go to plan.
Place a baking sheet on the rack below the pie to catch any butter that bubbles over.
If the topping browns too quickly in the oven, tent the pie loosely with aluminum foil for the remainder of the bake.
Use light brown sugar for a milder profile or dark brown sugar if you prefer a deeper molasses note.
The ones that keep coming up.
Can I make this ahead of time?
Yes. Keep the dry mixture sealed in an airtight container in the freezer for up to a month. You can add it directly to the pie from frozen.
Why is my topping soggy?
This usually happens if the fruit underneath released too much liquid or if the butter was too warm when it entered the oven. Ensure your fruit is tossed with a thickener like flour or cornstarch before topping.