Buttery, crunchy streusel topping. Perfect for coffee cakes, quick bread, muffins, and even folding into ice cream!
The best part of most baked goods is that buttery crumb topping. Just about everyone likes to secretly break off a couple of extra crumbs when they make a quick trip into the kitchen.
You only need a few ingredients to make the perfect streusel. It can be divided and multiplied as much as needed for any particular need.
- Flour – We need all-purpose flour for this recipe, but you can use bread or cake flour in a pinch.
- Old-fashioned oats – This is optional, and I typically only use it if I want to turn my streusel into a crisp topping. To add some in, substitute some of the flour for the oats.
- Sugar – I like a mix of brown and granulated sugar, but you are welcome to use all of one type.
- Salt – A healthy pinch of salt is all you need to liven things up and really make the crumb so irresistible.
- Cinnamon – You don’t need to add cinnamon if you don’t like it, but I think it adds a welcome dimension to the mixture.
- Butter – You don’t need to splurge on fancy butter for this, but please only use unsalted butter.
How to make
Putting together the streusel is so easy. Most people prefer to use cold butter, but I find this method works better for me to fully incorporate the butter into the flour fully so you get lots of large crumbs.
- Mix together the dry ingredients and stir well.
- Cut up the butter and let it get to about room temperature.
- Use your hands to rub the butter into the dry ingredients.
- Press the mixture together tightly.
- Refrigerate for about 20 – 30 minutes.
- Grab large chunks and gently break apart over your recipe.
If you want to bake the streusel on its own to fold into something like ice cream, Crumble on a lined baking sheet and bake at 350F until it is golden brown.
Making streusel can be a bit messy using your hands. i recommend using a pastry cutter or fork to work the butter into the dry ingredients until it forms large crumbs.
You can make streusel topping ahead of time. It will keep for about 3 days in the refrigerator, or up to a month in the freezer as long as you store it inside an airtight container. I always like to keep some handy to add to muffins and other treats.
How to use
You can add a streusel topping to just about anything. Here are some of the most popular uses:
- coffee cake
- fruit crumbles
- fruit crisps
- quick bread
- and yes, even ice cream, see my peach crumble ice cream for example
Now that you have some amazing streusel, you can put it to good use with some of these recipes. Try starting with this banana coffee cake, pumpkin coffee cake, cinnamon roll coffee cake, apple crumble, or these carrot cake muffins.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, cubed and room temperature
- Stir together the flour, both sugars, salt, and cinnamon together
- Add the butter and rub it into the flour mixture until thoroughly combined and crumbly.
- Chill in the refrigerator or place in the freezer for at least 15 minutes before using.
The mixture will last in the refrigerator for a week, and up to two months in the freezer.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 68mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 1g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.