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Streussel topping Recipe

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This recipe for Streussel topping is from Stone / Berthiaume Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T (1/2 stick) unsalted butter
1/2 C all-purpose flour
1/4 C sugar
1/4 C packed light or dark brown sugar
1/2 t ground cinnamon
1 t kosher salt
Directions:
Directions:
1. Place 4 T butter in medium bowl in 15 second bursts until melted, 30-45 seconds.
2. Add 1/2 cup all-purpose flour, 1/4 cup sugar, 1/4 cup brown sugar, 1/2 t cinnamon, and 1/4 t kosher salt. Stir with fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms-10 minutes.
3. To use, sprinkle evenly over the top of your baked good before baking. Bake as directed.

Can be made three days ahead and refrigerate in airtight container. Can also be frozen for three months. Thaw at room temperature while you prepare batter for baking.

You can try other spices, nutmeg, allspice, ginger or combination.
Number Of Servings:
Number Of Servings:
1 generous cup

 

 

 

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