This is great when you intend to serve it separate as a dessert topping and not incorporated in a pie or cake. To make a crispier oat crumb topping that’s more granular and dispersed, remove from oven half the baking time, stir, then return to oven and bake until golden.

For a clustered crumb: bake the whole time without stirring.

Cakes with overripe fruit on top require more streusel topping because this fruit is juicy, and streusel absorbs the juice.

We want beautiful uneven crumbs, not a uniform sandy mass.

A food processor is not suitable for making European-style streusel.

Use a pastry blender or pastry cutter to process the streusel topping it can make your job easier and keep your hands clean.

Prepared this way, the crumbs won't stick each other into a compact mass, instead, the individual pieces will remain separate and the frozen streusel mixture can be used without any problems. Afterward, shake the crumbly topping in a bag or a freezer-safe container together and let it freeze completely. Spread it in a large bag in a thin layer and leave it in the freezer for about 20 minutes. If you have any leftover topping, store it in an airtight container in the fridge. Crush the cookies with a rolling pin in a sturdy plastic bag or between two sheets of parchment paper.

Add crushed biscuits to the streusel: coconut biscuits, hazelnut biscuits, or any non-filled biscuits with your desired flavor.

Stir in the ground or finely chopped nuts almonds, walnuts, or hazelnuts.

A cinnamon streusel topping is especially good for fruit pies, for example, those made with plums or apples.

Add a teaspoon of ground cinnamon to the flour mixture.

Add ground oats that you have briefly toasted in a pan (chill them before using).

Here are some tips and tricks to help you perfect your streusel:

My extra tip: Immediately after you take the streusel cake out of the oven, drizzle its surface with melted butter into which you have stirred two tablespoons of spiced rum. Then you'll need to add a little more flour and sugar to make the crumbs less dense. Sprinkle streusel on the cake just before baking.ĭo you want a crunchy topping that stays that way the next day? Add an egg yolk to it when preparing.

If you prepare the streusel in advance, put it in a bowl in the fridge to stay chilled. Work all the ingredients together using your fingers until you have a sand-like mixture with firm, irregular lumps.Using a knife, carefully cut the butter into small cubes and add them to the dry ingredients.Put the flour and sugar in a large bowl.✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

It is not too powdery or sand-like, but not with large crumbs of greasy chunks either. A well-made streusel topping forms uneven pea-sized crumbs. The best ratio for the right streusel is close to 1 part sugar, 1 part butter, and 1.5-2 parts flour. Granulated sugar instead of white sugar, use brown sugar for deeper flavor.

Unsalted butter take the cold butter out of the fridge and leave it on the kitchen counter for about an hour to warm up to room temperature.

All-purpose flour or plain flour in the UK.

An easy recipe for streusel calls for a few basic ingredients:

Streusel topping