You can add a streusel topping to just about anything. I always like to keep some handy to add to muffins and other treats. 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. You can make streusel topping ahead of time. i recommend using a pastry cutter or fork to work the butter into the dry ingredients until it forms large crumbs. Making streusel can be a bit messy using your hands. 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. Grab large chunks and gently break apart over your recipe.Use your hands to rub the butter into the dry ingredients.Cut up the butter and let it get to about room temperature.Mix together the dry ingredients and stir well.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. Putting together the streusel is so easy. You can accidentally develop gluten when mixing the butter into the flour and you need to work to make your crumbles. Melted - This is both the easiest and hardest way to make the topping. ![]() It can leave you with a less crisp topping, but you can fix that by chilling the streusel before using. Room temperature - This method makes it easier to incorporate the butter into the flour.It leaves you with the crispiest texture. Cold - This is the traditional way to use butter in this recipe.There are three ways you can change your streusel texture, and it all involves on the temperature of your butter and how you add it to your other ingredients. Butter - You don't need to splurge on fancy butter for this, but please only use unsalted butter.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.Salt - A healthy pinch of salt is all you need to liven things up and really make the crumb so irresistible.Sugar - I like a mix of brown and granulated sugar, but you are welcome to use all of one type.To add some in, substitute some of the flour for the oats. Old-fashioned oats - This is optional, and I typically only use it if I want to turn my streusel into a crisp topping.Flour - We need all-purpose flour for this recipe, but you can use bread or cake flour in a pinch.It can be divided and multiplied as much as needed for any particular need. ![]() You only need a few ingredients to make the perfect streusel. Traditionally, it is made without oats, but over time it became a common addition as well as chopped nuts. The term allegedly translates to "scattered, sprinkles, or strewn" in reference to how you add it to the top of many desserts. It is a buttery crumb topping that originates from Germany. Just about everyone likes to secretly break off a couple of extra crumbs when they make a quick trip into the kitchen. The best part of most baked goods is that buttery crumb topping. Perfect for coffee cakes, quick bread, muffins, and even folding into ice cream!
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