1/3 Cup Butter 3/4 Cup Flour 1/2 Cup Brown Sugar
Cream butter and sugar. Add flour to creamed mixture and work into crumbs. Sprinkle on top of pie.
1940s Recipe - Helen Ripley
"This crumb topping came from the French Rhubarb Pie recipe, but it easily adapts any pie into a French style. We always use it on our apple pies." - Calla Ferre
