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combine 2 tablespoons all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon ground cinnamon. Cut in 4 teaspoons butter,.until mixture in crumbly.
Variation; For 6 giant muffins, follow directions above increasing baking time to 40-45 minutes.
Apple Butter Crumble Pie
/ 1 unbaked 9-inche (4-cup volume) pie crust
1 cup Solid Pack Pumpkin
1 cup apple butter
1/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup undiluted Evaporated Milk
Crumble Topping
In large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degrees F oven for 50 to 60 minutes, or until toothpick comes out clean. Sprinkle with Crumble Topping. Bake an additional 15 minutes.
Crumble Topping: In small bowl, combine 1/2 cup all-purpose flour, 3 tablespoons softened butter or margarine, 5 tablespoons granulated sugar, and 1/3 cup chopped pecans. Blend until crumbly.
Note: When using metal or foil pie pan, bake on preheated cookie sheet. When using glass or ceramic pie plate, do not use cookie sheet.
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