Streusel Topping

Mark states, “This topping is like a delicate, crumbled nut cookie, lovely on any crisp or sprinkled on quick breads, muffins, tarts, or pies before baking. Use whole wheat flour for an earthy flavor; vary nuts and spices to complement a particular flavor in the food its topping; or add 3 tablespoons cocoa powder for a chocolate-crumble topping.”

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Streusel Topping

  • Total time: 15 Minutes
  • Servings: 6-8 Servings

Ingredients

  • 8 Tbsp (1 Stick) Unsalted Butter, softened
  • 1 Cup Brown Sugar
  • 1/2 Cup Chopped Walnuts, Pecans, Other Nuts, or Shredded Coconut
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1/2 tsp Ground Cinnamon, or to taste
  • 1 Cup All-Purpose Flour, plus more as needed
  • Pinch of Salt

Directions

  • 1)

    Cream the butter and brown sugar using an electric mixer, food processor, or fork. Stir or pulse in the remaining ingredients until combined and crumbly; it won’t hold together like a dough. (You can refrigerate or freeze until about 30 minutes before you’re ready to use it. Defrost if necessary, then use.)

  • 2)

    Crumble the mixture over a crisp, a fruit pie, quick bread, or muffins. Or bake on a sheet in a 350°F oven until golden brown, 15 to 20 minutes, and use as a filling for crepes.

  • 3)

    Oat Streusel Topping: The classic for crisps: if you like, substitute maple syrup or corn syrup for the brown sugar and 1/2 cup rolled oats (or other rolled grain) for half of the flour.

Notes

Source: “How to Cook Everything” 10th ed., p. 925, by Mark Bittman.