The crumble topping calls for a total of 6 tablespoons of cold butter, cut into 1/2 inch chunks, to be blended with the other ingredients briefly in the food processor. The key is to pulse just a few times so that the resulting dough still contains visible chunks of butter. The pats of butter you are seeing in the photo are the ones that remained in tact after the pulsing. No need to add extra butter after this step--just be quick with the food processing. Chunks of butter means pockets of deliciousness! Happy baking! Kye@KAF

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