Streusel Topping Recipe
The ultimate topping for any dessert, this Streusel Topping Recipe brings a crunchy sweetness that elevates your baked goods. With just a few simple ingredients, you can create this easy topping that's perfect for pies, cakes, and muffins. Make it tonight and enjoy!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup All-Purpose Flour
- ¼ cup Brown Sugar lightly packed
- 4 tablespoons Unsalted Butter cut into 1-inch cubes and softened to cool room temperature
- ⅛ teaspoon Salt
- ¼ cup All-Purpose Flour
- 3 tablespoons Brown Sugar lightly packed
- 2 tablespoons Unsalted Butter cut into 1-inch cubes and softened to cool room temperature
- Pinch Salt
Instructions
- In a medium bowl, combine ½ cup (65g) of all-purpose flour, ¼ cup + 2 tablespoons (75g) of lightly packed brown sugar, and 4 tablespoons (56g) of softened unsalted butter cut into 1-inch cubes. Use a fork or your fingers to mix these ingredients together until the mixture resembles coarse crumbs. You should no longer see any dry flour in the bowl; it should be well combined and crumbly.
- Once your mixture is ready, it's time to chill. Transfer the bowl to the refrigerator and let the streusel chill for at least an hour. If you're short on time, you can place it in the freezer for about 15 to 20 minutes. Chilling helps the butter firm up, which will create a better texture when baked.
- When you’re ready to use the streusel, take it out of the refrigerator or freezer. Drop the chilled streusel in crumbles over your batter, ensuring an even distribution. If there are any large chunks, gently break them up or squeeze small sandy bits to form larger pieces. This will create a lovely layered effect.
- Now, bake your dessert according to the batter recipe instructions. Keep an eye on the streusel as it bakes; if it starts to darken too quickly, tent it with foil to prevent burning. The goal is to have a beautifully golden topping that adds texture and flavor to your dessert.
Notes
- If using salted butter: omit the additional salt.
- When transferring your batter: be sure to fill the tin no more than ⅔ full. If the pan is overfull and rises too high too quickly, it can cause some of the streusel to overflow.
- Approximate nutritional information: is for 10 servings (or 5 for the half batch).