Streusel Topping (Czech Drobenka)

The classic Czech crumb topping of flour, sugar, and butter, rubbed into buttery crumbs and scattered over fruit cakes and koláče just before baking.

Course Dessert

Cuisine Czech

Keyword crumb topping, drobenka, streusel topping

Prep Time 10

Total Time 10

Servings

Calories 1245kcal

Author Jana Fořtová

Equipment

pastry blender optional

Ingredients

1 cup all-purpose flour
⅓ cup granulated sugar
⅔ stick butter cool and slightly softened, cut into small pieces

Cups - Metric

Instructions

Stir 1 cup all-purpose flour and ⅓ cup granulated sugar together in a large bowl.
Cut ⅔ stick butterinto small pieces and add it.
Rub the butter into the dry ingredients with your fingertips or a pastry blender, working quickly, until the mixture forms uneven, pea-sized crumbs. Stop before it comes together into a dough.
For the crispest topping, chill the crumbs a few minutes to firm up, then scatter them over your cake just before baking.

Notes

Makes enough for a 9×13-inch (23×33 cm) pan.
Traditional ratio is about 2 parts flour to 1 part each sugar and butter — as much flour as the sugar and butter weigh together.
The butter should be cool and only slightly softened, never melted, or the crumbs turn to paste.
If the crumbs feel greasy or melt in the oven, work in a spoonful each of flour and sugar.
For a topping that stays crunchy the next day, mix in an egg yolk plus a little extra flour and sugar.
Stores airtight in the refrigerator about a week; freezes well spread in a thin layer with the crumbs kept loose.

Nutrition