STREUSEL (CRUMB TOPPING)

By efriend

Equipment
• Stand mixer fitted with the paddle attachment • Or large bowl and plastic bowl scraper

Ingredients

• 8 ounces (228 g) all-purpose flour
• 2 ounces (57 g) granulated sugar
• 3 ounces (85 g) light brown sugar
• 1/2 teaspoon salt
• 6 ounces (171 g) unsalted butter – cut up into
• chunks – keep cold

Details

Servings 2

Preparation

Step 1

With a mixer:
1. Combine dry ingredients in mixer bowl with the paddle attachment.
2. Add the butter mix on low speed pulsing the mixer off and on until the butter is incorporated. The mixture
should look like coarse meal and there should be no raw bits of butter visible.
By hand:
1. Cut in the butter using a plastic bowl scraper. The final mixing can be done by hand. Be careful, work
quickly and do not let the heat of your hands melt the butter.
2. Streusel will keep for a week in the refrigerator and for a month in the freezer. Store in an airtight container