This all-purpose streusel is great. It can be baked ahead of time to create a crunchier topping.
Steps
1
Preparing the Streusel
Ingredients
1 cup whole wheat pastry flour
6 tbps. all purpose flour
1/4 cup powdered whole cane sugar, packed or use finely ground coconut sugar
1/4 cup granulated cane sugar, plus 1 tablespoon for topping the struesel
1/2 tsp ground cinnamon
1/8 tsp baking powder
1/8 tsp fine sea salt
4 to 5 tbsp (2 to 2 1/2 ounces) neutral vegetable oil
Measure and sift the flours, sugars, cinnamon, baking powder and salt into a medium mixing bowl.
Pour the oil over the dry ingredients and mix until the dry ingredients are crumbly and coated with the oil. The mixture should be damp, not wet. Add more oil, a little at a time, as needed.
The streusel is now ready to use. Press some of the mixture into larger pieces or chunks and some into smaller pieces — you wil have some lose bits as well.
This streusel can be refrigerated for up to 1 day or frozen, airtight, for up to 1 month. Defrost the streusel before using.
Use the streusel as per the specific recipe. If the recipe calls for it to be pre-baked follow Step 2.
2
Pre-Baking the Crumb | Optional
To pre-bake the streusel crumb, spread it out in an even layer onto a parchment paper-lined baking sheet. Place in a preheated 350°F (175°C) oven and bake for 10 to 12 minutes or until the crumb looks dry and lightly browned. Remove from the oven and set aside to cool to room temperature. It will crisp as it cools. When cool, use as directed in a specific recipe or store, airtight, refrigerated or frozen, until needed.
Pre-baking the streusel will result in a crispier topping and shorter cooking time.
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Terilynn, consider a gluten-free baking blend for a gluten-free version of this streusel. Here are a couple of suggestions: https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html and https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html. The 1-to-1 Baking Flour is generally grain-based and the All-Purpose Baking Flour is generally legume-based.
What is a substitute for whole wheat pastry flour as in the UK the only flours we have are-white plain flour,self raising flour,strong bread flour, cornflour
Brown plain flour,self raising flour,bread flour.
Thank you for feedback .
Terilynn R •Is there a Gluten Free version of this to sub out the pastry and all purpose wheat flour?
Eric W • Rouxbe Staff •Terilynn, consider a gluten-free baking blend for a gluten-free version of this streusel. Here are a couple of suggestions: https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html and https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html. The 1-to-1 Baking Flour is generally grain-based and the All-Purpose Baking Flour is generally legume-based.
Elaine W •What is a substitute for whole wheat pastry flour as in the UK the only flours we have are-white plain flour,self raising flour,strong bread flour, cornflour Brown plain flour,self raising flour,bread flour. Thank you for feedback .