Recipe - Crumb Or Streusel Topping

One half cup Brown sugar
One fourth cup Flour; up to One half cup
One fourth cup Butter; up to 1/2
One fourth cup Nuts;chopped; opt OR
One fourth cup Coconut; opt OR
One fourth cup Oats, rolled; opt

To quote the author, "If you use patin pastry to make a pie, you won't
have a top crust. A crumb topping is a great substitute. Golden and
crumbly, it looks irresistible, has a warm, buttery flavour, and is easy to
make. It can used to make with any fruit pie and some others as well."

Blend the sugar, flour and butter until crumbly, then add nuts. Sprinkle
evenly over pie filling in the pie shell and bake as your recipe directs.
If the crust topping starts browning before the filling is baked, put a
piece of foil over it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini