Streusel Topping
Instructions:
- This topping is like a delicate, crumbled nut cookie,
lovely on any crisp or sprinkled on quick breads, muffins,
tarts, or pies before baking. Use whole wheat flour for an
earthy flavor; vary nuts and spices to complement a particular
flavor in the food it’s topping; or add 3 tablespoons
cocoa powder for a chocolate-crumble topping.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup chopped walnuts, pecans, other nuts, or shredded coconut
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon, or to taste
- 1 cup all-purpose flour, plus more as needed
- Pinch salt
- Cream the butter and brown sugar using an electric mixer, food processor, or fork. Stir or pulse in the remaining ingredients until combined and crumbly; it won’t hold together like a dough. (You can refrigerate or freeze until about 30 minutes before you’re ready to use it. Defrost if necessary, then use.)
- Crumble the mixture over a crisp, a fruit pie, quick bread, or muffins. Or bake on a sheet in a 350°F oven until golden brown, 15 to 20 minutes, and use as a filling for crêpes.
- Oat Streusel Topping.
- The classic for crisps: If you like, substitute maple syrup or corn syrup for the brown sugar and 1/2 cup rolled oats (or other rolled grain) for half of the flour.