Crisp Topping

1. 1

   Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).

2. 2

   Let cool, then chop coarse.

3. 3

   Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).

4. 4

   Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.

5. 5

   Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.

6. 6

   Work just until the mixture comes together and has a crumbly, but not sandy, texture.

7. 7

   Chill until ready to use.

8. 8

   Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.

No additional tips available.