I believe I’ve found a superior streusel recipe, via Sarah Jampel’s recipe on Food52. It has a much better texture than my older version. The trick, I believe, is to omit nuts, use a blend of moist and dry sugars, and a food processor.
I believe I’ve found a superior streusel recipe, via Sarah Jampel’s recipe on Food52. It has a much better texture than my older version. The trick, I believe, is to omit nuts, use a blend of moist and dry sugars, and a food processor.