Recipes > All-Purpose Streusel
- Serves: 1 2/3 cups
- Active Time: 15 mins
- Total Time: 35 mins
- Views: 8,523
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Streusel
- 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
Method
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.
Step 2: Pre-Baking the Crumb | Optional
Method
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.
3 Comments
-
I used caster sugar instead of powdered. The mix was a bit crumbly and dry with 2.5 oz of oil so I added a little more -
Is there a Gluten Free version of this to sub out the pastry and all purpose wheat flour? -
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.
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