STREUSEL
Use streusel to top coffee cakes, muffins, pies, crumbles, or crisps.
I. SANDIER
⅔ to ¾ cup
Combine in a small bowl and blend until crumbly:
- ⅓ cup sugar
- 2 tablespoons all-purpose or rice flour
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
Add, if desired:
- (¼ to ½ cup chopped toasted nuts)
Sprinkle the streusel over the batter or dough and bake as directed.
II. CRUMBLIER
Whisk to combine in a medium bowl:
- ½ cup all-purpose flour
- ½ cup sugar
- (½ teaspoon ground cinnamon)
- (¼ teaspoon ground cardamom)
- ¼ teaspoon salt
Add:
- 5 tablespoons cold unsalted butter, cut into small cubes
Work the butter into the flour with your fingers until the mixture forms medium-sized clumps. Refrigerate until ready to use. Sprinkle the streusel over the batter or dough and bake as directed.