Brown Sugar Crisp Topping

Recipe Ingredients

1 cup	62g / 2.2oz	Flour
2/3 cup	106g / 3.7oz	Dark brown sugar - (packed)
1 teaspoon	5ml	Cinnamon
1/8 teaspoon	0.6ml	Salt
1/2 cup	99g / 3.5oz	Softened unsalted butter - cut in 4 pieces
3/4 cup	177ml	Pecans

Recipe Instructions

Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.

This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It's not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it.

This recipe yields ?? servings.

Source:
The Los Angeles Times, 07-31-2002

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