I found the crumb topping didn't "crumb" properly--something wasn't correct about the wet to dry ratio in this topping receipe because mine turned gloppy, not crumbly. It was too soggy with 1/4 cup margerine. For anyone else trying this recipe, I'd suggest starting with half the recommended margerine with the option of adding more Tablespoon by Tablespoon until you get the right crumbly texture consistency. And be sure and note you're supposed to put this topping on the cake BEFORE baking.