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.
- 4 oz . butter
- 2.5 oz . sugar
- 2 oz . brown sugar
- healthy pinch of salt
- 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.
- 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.
- 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).
- Yes, you can use your mixer or food processor if you want to.
- 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.