Recipes

[12andcounting]

I am not the best cook or baker in the world, but I do okay with baking.  I absolutely can NOT get my streusel topping to be crumbly.  I follow directions precisely and it never works out!  Can anybody help me here?  It's so frustrating!

[Snowpuppy]

I think the more dry your mixture going on, the more crumb like it will be. Too much butter may be causing the brown sugar to melt into your batter.

Try less butter and/or adding quick oats or chopped nuts for more crumb texture. Adding a bit more flour or Bisquick may help, too.

I double most topping recipes. Many are too skimpy for me! 

[Kachina624]

@12andcounting.  I think I'd try a different recipe.  I don't use one, I just throw together brown sugar, flour, oatmeal, very cold (important) butter, cinnamon until it's a dry crumbly consistency.  You might try adding it when your baked good is about half done.

[tiny 2]

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@12andcounting wrote:

I am not the best cook or baker in the world, but I do okay with baking.  I absolutely can NOT get my streusel topping to be crumbly.  I follow directions precisely and it never works out!  Can anybody help me here?  It's so frustrating!

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@12andcounting 

If your butter is melted or room temperature it will spread. I usually mix it and then put it in the refrigerator for 20 minutes before adding.

[tiny 2]

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@Snowpuppy wrote:

I think the more dry your mixture going on, the more crumb like it will be. Too much butter may be causing the brown sugar to melt into your batter.

Try less butter and/or adding quick oats or chopped nuts for more crumb texture. Adding a bit more flour or Bisquick may help, too.

I double most topping recipes. Many are too skimpy for me! 

@Snowpuppy,

One of my Make Ahead Cooks Illustrated books has a large recipe that is supposed to last through 3 or 4 items to top. I made it up to have on hand and ended up putting the whole thing on my Apple Crisp!  Hangs head in shame

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[12andcounting]

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@Snowpuppy wrote:

I think the more dry your mixture going on, the more crumb like it will be. Too much butter may be causing the brown sugar to melt into your batter.

Try less butter and/or adding quick oats or chopped nuts for more crumb texture. Adding a bit more flour or Bisquick may help, too.

I double most topping recipes. Many are too skimpy for me! 

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@Snowpuppy Thank you so much!

[12andcounting]

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@Kachina624 wrote:

@12andcounting.  I think I'd try a different recipe.  I don't use one, I just throw together brown sugar, flour, oatmeal, very cold (important) butter, cinnamon until it's a dry crumbly consistency.  You might try adding it when your baked good is about half done.

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@Kachina624 Thanks so much!  

[12andcounting]

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@tiny 2 wrote:

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@12andcounting wrote:

I am not the best cook or baker in the world, but I do okay with baking.  I absolutely can NOT get my streusel topping to be crumbly.  I follow directions precisely and it never works out!  Can anybody help me here?  It's so frustrating!

---

@12andcounting 

If your butter is melted or room temperature it will spread. I usually mix it and then put it in the refrigerator for 20 minutes before adding.

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@tiny 2  I actually thought about refrigerating it this time, but for some reason I didn't do it.  Should have, I guess.  LOL

[deepwaterdotter]

I make sure my mixture is crumbly before chilling it in the refrigerator.  Here's my recipe:

1/3 cup brown sugar

1 tbsp white sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 tsp salt

5 tbsp cold butter. cut into 10 cubes

Whisk all the dry ingredients, then add butter cubes.  Pinch with fingers to mix until crumbly.  Chill for an hour before using. 

[12andcounting]

@deepwaterdotter Thank you so much for giving me your recipe.  I really appreciate you taking the time to do so.