How to make New York Crumb Buns

The New York Crumb buns. This was a Sunday morning treat, if I was given money to go to Hanscom Bakery on 2nd Avenue

somewhere between 41st and 42nd on the east side of the avenue.

I would buy a half dozen crumb buns after 9 o’clock Mass (try sitting through Mass with an

empty stomach thinking of Crumb Buns).

Remember, my Mother didn’t bake, so this was a real treat and didn’t happen very often. 

INGREDIENTS:

• 3 eggs – large
• 3 cups flour – all purpose
• 1 cup milk
• 1 cup sugar
• ¼ lb Crisco
• 4 tsp baking powder
• 2 tsp vanilla
• crumb topping

METHOD:

1. Cream Crisco and sugar, add eggs one at a time and beat until creamy.
2. Add dry ingredients with milk and vanilla, starting with dry and ending with milk.
3. Pour batter into a 10” X 15” baking pan, lined with parchment paper and slightly greased.
4. Sprinkle with Crumb Topping.  

CRUMB TOPPING

INGREDIENTS:

• ½ lb butter – melted and slightly cooled
• 2 ½ – 3 cups flour – all purpose
•  ⅓ cup light brown sugar
•  ⅓ cup dark brown sugar
• 1 cup white sugar
• 1 ½ tbs cinnamon
• Powdered sugar for dusting

METHOD:

1. Mix dry ingredients and blend with cooled butter using a fork.
2. Grasp by handfuls and crumble on top of batter. Bake at 350° for 30 – 40 minutes.
3. Cool and sprinkle with powdered sugar. Cut into large squares.  

BUON MANGIATA!