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Home » Recipes » Streusel

Streusel

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At its most basic, streusel is a mixture of butter, sugar and flour. It puffs slightly when it bakes and adds a crispy-crunchy layer of texture. Bake raw streusel on top of pie filling. Make an apple crisp. Bake streusel by itself, cool and grind to make a very crunchy sand. Use baked streusel in place of nuts on a sundae. Add ground nuts. Add oat meal. Add spices. Bake them like cookies. Use your imagination.

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Streusel
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1 Streusel
1.1 Ingredients
1.2 Instructions

Streusel

Yield: 0
Cook Time: 30 minutes
Total Time: 30 minutes

At its most basic, streusel is a mixture of butter, sugar and flour.  It puffs slightly when it bakes and adds a crispy-crunchy layer of texture. 

Ingredients

  • 4 oz . butter
  • 2.5 oz . sugar
  • 2 oz . brown sugar
  • healthy pinch of salt

Optional Ingredients

  • 1/4-1/2 teaspoon spice, (cinnamon, nutmeg, cardamom, etc)
  • 8 oz . all purpose flour
  • (substitute 6 oz. flour and 2 oz. oatmeal if you'd like)
  • (2 oz. finely chopped nuts are optional but lovely) If you're using nuts, please toast them lightly first. You'll be glad you did.

Instructions

  1. In a large bowl and with clean hands, rub all the ingredients together until the butter is thoroughly blended in and the mixture is crumbly.
  2. Squeeze together handfuls and then pull apart in small pieces (this ensures that the texture when baked will be pebbly and crunchy, not sandy. Plus, it's fun).
  3. Yes, you can use your mixer or food processor if you want to.
  4. Bake off as is at 375F until deep golden brown or top muffins or pies with it. You can even bake these as cookies. Wonderfully crunchy, crumbly cookies.
© Jennifer Field
Cuisine: American

 

 

 


 

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Stephen Damon says

    August 26, 2013 at 11:54 pm

    Does anyone remember the old Apple strudel that little Debbie used to make and sell in the 7-11s. I would like to find that recipe. If anyone can find that please post.

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Streusel

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a Dutch Apple Pie with the requisite crunchy streusel topping.

Behold: a Dutch Apple Pie with the requisite crunchy streusel topping.

 

Streusel is magic! It’s the reason that I often choose Dutch Apple Pie over regular old apple pie, even though I love crust. Sometimes I just want homey, crunchy, buttery, golden-brown-and-delicious streusel!

It’s so simple to make, but it is so very versatile. How to make it? Well–easy. It’s equal parts, by weight, of flour, sugar and butter, plus a pinch of salt. That’s it. Please do weigh your ingredients or your proportions will be off. If you don’t have a kitchen scale, please obtain one at your earliest convenience. More about that later.

At any rate, here’s what you can do with streusel:

  1. top pies
  2. top crisps
  3. top muffins
  4. top cinnamon rolls
  5. roll it out and bake it like cookies (think:  shortbread)
  6. Spread it on Silpat, bake it off, cool it and crumble it. Use it as a crunchy topping for ice cream

Stuff you can add to it:

  1. oatmeal (not cooked, please)
  2. chopped nuts
  3. chopped candied ginger
  4. dry spices, like cinnamon, nutmeg or ginger

A couple of streusel rules:

  1. You can use white sugar, brown sugar or a mixture of both
  2. If you’re going to use oatmeal, substitute out 1/4 of the weight of the flour for the same amount of oatmeal.
  3. Always add that pinch of salt. It makes a difference.
  4. For each 2 oz. of flour, add 1/4-1/2 teaspoon of dried spices, depending on your taste
  5. As long as you don’t go crazy with it, you can add a reasonable amount of chopped nuts without changing the proportions of the rest of the ingredients.
  6. Mix it by hand or in a stand mixer.
  7. You can make it in bulk and freeze it in freezer bags, portioned out for pie topping or whatever you can think of.

Here’s a thought. Look down there at that apple pie filling. How about making a brown sugar streusel with the addition of cinnamon and chopped walnuts of pecans. If you have a crust, just top the pie with your streusel. If you don’t have a crust, just dump the fruit in a buttered baking dish and pile on the streusel. Bake at 375 degrees, F until all bubbly and golden brown and wonderful. You’ve make a dessert without a recipe. Awesome!

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

Join the Conversation Cancel reply

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Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

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