Sarah Kieffer

Streusel

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Preparation info
  • Makes

    4

    cups
    • Difficulty

      Easy

Appears in
100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More
100 Afternoon Sweets

By Sarah Kieffer

Published 2024

  • About

I keep a bag of streusel in my freezer, and it comes in handy quite often. I use it to top the Lemon Streusel Squares, banana bread, muffins, Bundt cakes, and so on. Baked up on its own, it’s a crunchy addition to a bowl of oatmeal, yogurt, or ice cream.

Ingredients

  • 1⅓ cups [189 g] all-purpose flour
  • 1 cup [100

Method

In the bowl of a stand mixer fitted with a paddle, combine the all-purpose and almond flours, granulated and brown sugars, cinnamon, and salt on low speed. With the mixer running on low speed, add the butter, one piece at a time, until the mixture comes together but is still quite crumbly. Store the streusel in an airtight container in the refrigerator for up to 1 week, or freeze in a freezer-s