Crumb Cake?

I occasionally like to get a crumb cake for breakfast and usually get the Entemann's, but at $6 it's overpriced - I could make 2-3 cakes for that monry. I tired the Paula Deen's from Walmart and it's not bad - $3.99.

I'm a terrific baker, and know I can make a cake that tastes just as good or better than either of these and for less money, but the one problem I have with every crumb cake recipe I try is the crumbs - they always seems to "melt" and blend into the cake.

Does anyone have any suggestions as to get a nice crumb on top of a crumb cake, similar to the ones on commercial cakes?