This is the best streusel topping! Making streusel for muffins, quick breads and pies is simple and adds a delicious layer of crunchy sweetness. All you need for this recipe is butter, brown sugar, flour and a few spices.
You may not think of it too often, but adding a layer of streusel to your recipes can make them totally different!
I recently had this revelation when working on my recipe for blueberry bread. The first couple of times I made the recipe, I just made the bread itself. Don't get me wrong, it was insanely delicious alone, but I felt like it was missing something.
When it dawned upon me that adding a crunchy, cinnamon-sugar layer of streusel might be something neat to explore, I quickly got to work testing it out.
BAM.
It turned out that streusel was JUST the thing to take my blueberry bread from whoa to whoahwhoahoaaaa.
What is streusel topping made of?
Streusel topping is made of butter, sugar and flour. Adding cinnamon, a touch of nutmeg and salt will take your streusel above and beyond.
Additionally, using brown sugar in place of white granulated sugar will make it better too.
This simple streusel topping is the best because of the brown sugar. Brown sugar adds lots of flavor and keeps the streusel more tender than using only white granulated sugar would.
I added a hefty amount of cinnamon, because you can't have streusel without cinnamon. I love to use ceylon cinnamon, which is the only type of cinnamon I keep in my pantry.
Ceylon cinnamon has a bright and mild flavor, almost a bit floral. I really like the flavor profile of ceylon cinnamon vs. cassia or Saigon types.
How to Make Streusel Topping
Making streusel topping is SO easy and fast to make. You can literally whip it up in no time to add to your favorite baked treats.
Essentially, all you need to do is soften some butter, add the brown sugar, spices and then flour. Mix and top whatever your baking!
Baked goods that need streusel
If you're not sure what to add your streusel topping to, here are some ideas! This recipe is great for all kinds of desserts.
Quick breads
Muffins
Pie
Coffee cake
Fruit crisps
Tip: when you're adding streusel to breads, muffins or cakes...anything that needs to rise, be cautious about how much you add.
Too much streusel can weigh down your batter, making it hard to bake properly.
Be sure to add a nice, even layer (a few big crumbles are OK!)
This is the best streusel topping! Making streusel for muffins, quick breads and pies is simple and adds a delicious layer of crunchy sweetness. All you need for this recipe is butter, brown sugar, flour and a few spices.
This recipe will top once 9" cake, a loaf pan. Double for more topping as needed.
TIP: When you're adding streusel to breads, muffins or cakes...anything that needs to rise, be cautious about how much you add.Too much streusel can weigh down your batter, making it hard to bake properly.
Be sure to add a nice, even layer (a few big crumbles are OK!)
Both are crumb toppings containing the same ingredients but streusel often has more sugar, cinnamon, nuts and or oats included. Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Why is my streusel not crumbly? Often this happens if the crumb topping is over-mixed or if the butter was much too hot. Over-mixing will leave you with a pasty, batter-like mixture rather than the crumbly topping you are aiming for.
Streusel is a crumbly topping usually made with real butter, flour, and sugar. It's baked on top of muffins, breads, cakes and pies and can include a variety of different flavors! Learn how to make this sweet and savory streusel topping.
As its name suggests, crumb topping is a dessert topping. It's a simple mixture of butter, sugar, and flour, and is typically used to top pies or muffins prior to baking for a crunchy, sweet contrast.
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
A crisp contains oats in the topping, while a crumble does not. Baking powder can also be added to a crumble topping (like it is here) to ensure it's extra light and tender.
A crumble has smaller crumbs and is looser. It always made with melted butter, while a streusel is typically made with room temperature or cold butter and the resulting streusel has larger pieces and is more tender when baked.
Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.
A well-made crumb should be firm yet tender, and chewy, with big chunks—like granola. The best way to achieve this is to use cold cubed butter. Using room-temperature or melted butter will cause the topping to spread out and flatten when it bakes, rather than standing pert and perky.
How to Tell When Crumb-Topped Bars Are Done. Bar cookies with a crumb or streusel-type topping are done when the topping turns light brown. Even toppings made with brown sugar take on a golden color when the sugar caramelizes. Sometimes the bottom crust is partially baked before the filling and topping are added.
Too much butter will result in a crumb topping that melts and spreads during the baking process. Too little butter will result in a dry and “flour-y” crumb.
This favorite breakfast-time yogurt topping makes an excellent streusel substitute, after all, its flavors and ingredients are rather similar. Packaged granola should provide the sweetness and crunch factor of a homemade streusel. However, the outlet counsels, you'll want to look for a specific type at the store.
The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
If your crumb topping isn't crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don't add too much butter, though, as it will melt as it's baked.
A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp. Favorite Crumble Recipes: The Ultimate Berry Crumble.
Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.
a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.
The term streusel comes from the German word streuen, which means to scatter or sprinkle. Streusel is a very common addition to German and Austrian desserts like kuchen and crumb cake.
I always have oats in my crumble topping. I think without oats, it's more a streusel, but I might be wrong. Either way-a thicker layer of it helps it stay more moisture resistant and give that nice crunch.
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