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Mar 13, 2005 09:06 PM

The best streusel

  • l

I'm looking for a great streusel recipe...the kind that's on top of blueberry muffins or the best crumbcakes. Thanks!

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  1. I usually make a double or triple recipe of this and freeze what I'm not using immediately. You can use it directly from the freezer to top muffins before baking or to make a last minute fruit crumble if you suddenly have the need for one. Sometimes I reduce the cinnamon (half as much) if I want the streusel to have a more neutral flavour.

    All purpose streusel
    1 cup all-purpose flour
    1/2 cup butter
    1/2 cup brown sugar
    1/2 tsp. cinnamon

    Combine all the ingredients in a large bowl (or in a food processor), cutting the butter into the mixture until it forms a slightly sticky crumbly mixture. You should mix it somewhat more than just "cutting" it in - as you'd do in a pastry recipe. The ingredients have to combine into little crumbles of dough, rather than discrete butter and flour clumps.

    Sprinkle over pie fillings instead of a top crust, use on top of fruit crisps, or even sprinkle on top of muffins before baking. A million uses.

    Bake according to whatever recipe youÂ’re using.

    Makes enough to top one 9-inch (23 cm) pie or one batch of fruit crisp. (The recipe can be doubled so you always have some ready to use.)