Best Streusel Topping Recipes

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

CRANBERRY-APPLE CRISP WITH OATMEAL STREUSEL TOPPING

Steps:

• For topping:
• Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)
• For filling:
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.
• Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.

PEACH CUSTARD PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 425°F.
• Crust:.
• Combine flour, salt and butter with fork until crumbly.
• Add in water one tbs at a time until soft dough forms.
• Gather into a ball and roll out into a circle about 1/8 inch thick.
• Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
• Place crust into pie plate and arrange as you wish.
• Filling:.
• Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
• Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
• Bake for 30 minutes until custard in mostly set.
• Streusel Topping:.
• Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
• Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
• Note: If your crust browns too fast cover the crust with foil.
• Let pie cool and serve cold or warm.
• Enjoy!

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

JAN'S CRUMB TOPPING OR STREUSEL

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.

CARAMELISED APPLE CAKE WITH STREUSEL TOPPING

Steps:

• Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
• While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
• Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
• Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING

Steps:

• For streusel topping:
• Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
• Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
• For filling:
• Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
• Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
• Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

FRENCH APPLE PIE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
• Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
• Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
• Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

BANANA BREAD WITH OAT-STREUSEL TOPPING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

SWEET POTATO PURéE WITH STREUSEL TOPPING

Steps:

• Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
• Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
• Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
• Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
• Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
• Variation:
• Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

GLAZED APPLES AND SWEET POTATOES WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
• Combine sliced cooked sweet potatoes, apples, raisins, ham glaze and salt in a large bowl. Spread evenly into prepared dish.
• For Streusel: Mix brown sugar, flour, pecans, rolled oats, cinnamon and salt in a medium bowl. Cut in butter with pastry blender until mixture is crumbly. Spread evenly over sweet potato mixture. Bake uncovered 50 to 60 minutes or until potatoes are fork-tender and topping is golden brown.

JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Set oven to 375 degrees (350 degrees for convection oven).
• Prepare 7 jumbo muffin tins with jumbo paper liners.
• Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
• For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
• In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
• In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
• Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
• Spoon batter evenly into each muffin tin.
• Sprinkle with streusel topping.
• Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
• Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
• **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!

HOMEMADE APPLE-PEAR PIE WITH STREUSEL TOPPING

Steps:

• 1. PREHEAT OVEN TO 375°
• 2. FOR THE CRUST: BLEND flour and salt in medium mixing bowl. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to a pie plate coated with cooking spray by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Set aside in the refrigerator while making pie filling.
• 3. FOR THE PIE FILLING: combine flour, sugar, cinnamon and salt in a large bowl. Add lemon juice, apples and pears to the flour mixture. Toss gently to coat. Arrange pear-apple mixture in an even layer in prepared crust.
• 4. FOR THE STREUSEL TOPPING: combine flour and brown sugar in a medium bowl. Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over pear-apple mixture. Bake for 1 hour or until lightly brown. Topping will be crunchy. Let cool for an hour before serving.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING

Steps:

• For streusel topping:
• Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
• For filling:
• Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
• Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
• Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.