Recipes

[house_cat]

1 ¼ cup (156 g) all purpose flour

½ cup (100 g) light brown sugar tightly packed

⅓ cup (66 g) sugar

¼ teaspoon salt

6 Tablespoons (85 g) unsalted melted and cooled so that it’s warm but not hot to the touch (if you only have salted butter, use that and omit the salt)

[AuntG]

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@12andcounting wrote:

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

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I bet you'll have success with her recipe @12andcounting. Cold butter, not melted, makes it crumbly.

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[Mom2Dogs]

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@deepwaterdotter wrote:

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. 

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@deepwaterdotter ...could ALL ingredients be put in a blender to pulverize?...it woud be easier (for ME) to use that way.  thanks

[deepwaterdotter]

@Mom2Dogs  I've always used my fingertips, so I'm not sure.  I'm a little worried that it might become dough-like if blended too long.  

[sabatini]

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@Mom2Dogs wrote:

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@deepwaterdotter wrote:

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. 

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@deepwaterdotter ...could ALL ingredients be put in a blender to pulverize?...it woud be easier (for ME) to use that way.  thanks

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@Mom2Dogs, I use a food processor, & don't go by a recipe, per se, but use the same ingredients as @deepwaterdotter's.

Put your dry ingredients into the food processor & pulse a few time to combine.

Now, drop in your cold butter piece by piece, pulsing a few times after each addition.

Stop when the streusel looks crumbly.

Takes only a minute! Good luck.

p.s. I think that streusel, like meatloaf, falls into 2 camps.

With meatloaf, there are those who free-form, & others who bake it in a loaf pan.

I'm a free-former!

With streusel, the camps are divided by those who use cold butter, & those who use melted.

I use cold butter! I've found that melted butter creates more of a sandy texture, as opposed to crumbles.

[12andcounting]

@house_cat  Thank you for going to all that trouble in your post!  I appreciate it!

[12andcounting]

@Mom2Dogs Thanks for the suggestion!! Maybe I'll have some luck with all the good information I've received here.

[lynnie61]

@12andcounting Me too!

@Kachina624   I will try one with oatmeal.  I've only used brown sugar, flour and frozen butter.  I'll try this.  Thanks!

[kate2357]

@lynnie61 

My recipe and technique is close to the recipe @house_cat  posted. I alter by using equal amounts of of flour and an oatmeal based granola (Bare Naked Fruit and Nutty), I use an entire cube of melted butter, I only use brown sugar and a tsp or so of cinnamon. It's a family favorite on fruit crisps, apple brown Betty and various cream cakes.

[peachesncream]

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@deepwaterdotter wrote:

Pinch with fingers to mix until crumbly.  

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This is the clue to success in my experience!