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One other thing--do you have any Dollar Trees near you? They have foldover-top baggies if that's what you use. I don't recall what the original baggies looked like. They have the foldovers in Wal Mart, too.

The sour cream coffee cake had a crunchy pecan topping rather than crumbs but it tasted so good that I didn't want to change it.

Arlene's Coffee Cake

Instead of a bundt pan, I used 3 8" round pans, added 1 tsp. of salt to the batter, topped each cake with the sugar-pecan mixture, and baked them for 65 minutes. Also noted to use parchment circles on bottoms of pans and cool for about 18 minutes before removing from pans. IIRC, these were dense cakes with lovely flavor.

Your pie crumble topping sounds really good!

About 40-50 years ago, my mother gave me her Peg Bracken's "I Hate to Cook" book. In it was her no-fail pie crust recipe. You can handle it as much as you want and it never gets tough. Of course, it isn't like a classic, flaky pie crust, but I care a lot more about the filling and topping than the crust anyway. You use half as much butter as flour and half as much cold water as butter. You can add salt or whatever, combine the ingredients in the usual way, add sufficient flour so that you can roll it out into a circle (sometimes I add granulated sugar so that it tastes a little more like a cookie--then you have to shield the edges so that they don't burn when you have to bake the filling), and it's easy to transfer to the pie plate if you roll it out on plastic film, put your hand under the film, put your pie pan on top of the film, and flip it, trim, crimp edges and it's done. No holes, no patching, not a lot of wasted flour all over the place. The ancient Crisco recipe made a great classic piecrust but I'd rather be fast and exspend more effort on the filling nd topping. Piecrust is kind of personal, though, so I understand if you're not interested.

Here's the URL if the link doesn't work: http://www.saveur.com/article/recipes/arlenes-coffee-cake