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Streusel (crumble) topping

This streusel (a.k.a., crumble) topping is great on pies. Especially apple pies! (A nice substitute for a top crust.) This recipe makes enough for two pies. Leftover streusel also freezes easily.


  • 8 ounces brown sugar (golden or dark)
  • 1 cup unbleached white pastry flour
  • (optional) 1/2 cup ground nuts; almonds and hazelnuts work nicely
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 4 ounces (1 stick) unsalted butter, softened to room temperature


  1. Mix all of the dry ingredients in a bowl.
  2. Chop the butter into 1/2 inch pieces, then toss into the bowl.
  3. Using a pastry blender and/or your fingers, work the butter in until the mixture resembles coarse breadcrumbs.
  4. If the kitchen or weather is hot, chill the streusel in the refridgerator for about an hour before using it.

One comment

  1. smfr wrote:

    It’s yummy!

    Monday, 25 December 2006 at 8:28 pm | Permalink

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