Streusel Topping Recipes

JAN'S CRUMB TOPPING OR STREUSEL

Jan's Crumb Topping or Streusel image

I add this topping to muffins, pie, and cakes so often I decided to make it in a large amount and freeze. Now I have it ready whenever the mood strikes!

Provided by What's for dinner, mom?

Categories Desserts Cakes

Time 10m

Yield 72

Number Of Ingredients 5

Ingredients

1 cup butter
⅔ cup white sugar
⅔ cup brown sugar
3 cups all-purpose flour
2 tablespoons ground cinnamon, or to taste

Steps:

Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 7.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 18.7 mg, Sugar 3.2 g

STREUSEL TOPPING

Streusel Topping image

this is good on muffins and cofeecakes, pies and other things...I like to keep this on hand in the freezer

Provided by grandma2969

Categories Dessert

Time 5m

Yield 1 3/4 cup

Number Of Ingredients 5

Ingredients

3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened

Steps:

mix all ingredients until crumbly -- .

Nutrition Facts : Calories 764.8, Fat 26.9, SaturatedFat 16.8, Cholesterol 69.7, Sodium 233.9, Carbohydrate 128.4, Fiber 2.6, Sugar 85.8, Protein 5.9

STREUSEL

Streusel image

Provided by Food Network

Categories dessert

Time 5m

Yield enough for 16 eclairs

Number Of Ingredients 5

Ingredients

3/4 cup (102 grams) all-purpose flour
1/3 cup (67 grams) sugar
1/4 teaspoon fine sea salt
3/4 stick (6 tablespoons; 3 ounces; 85 grams) cold unsalted butter, cut into small cubes
1/4 teaspoon pure vanilla extract

Steps:

To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

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