This German-inspired topping is the perfect complement to baked, fruit-based desserts and coffeecakes.

Makes 4 cups

  1. 2 cups all-purpose flour
  2. 1 cup packed light brown sugar
  3. 3/4 cup granulated sugar
  4. 1 tablespoon ground cinnamon
  5. 6 ounces (1 1/2 sticks) cold unsalted butter, cut into cubes
  6. 2 cups chopped walnuts
  • In the bowl of an electric mixer on medium speed, mix the flour, brown sugar, granulated sugar, and cinnamon until combined.
  • Add the butter and mix well, until the texture becomes crumbly. With a wooden spoon, stir in the walnuts.
  • Use immediately, or transfer to a covered container and store in the refrigerator for up to 2 weeks.

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