Nutty Streusel Topping Food

FRUIT CRISP TOPPING

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

NUTTY STREUSEL TOPPING

Steps:

• Place all ingredients in the bowl of food processor. Pulse until coarse crumbs are formed.
• Alternatively, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. Stir in the nuts, cinnamon, and extract.
• Sprinkle the crumb toping over unbaked pies, muffins, cakes, coffeecakes, or muffins. Bake according to recipe directions.

NUTTY APPLE STREUSEL DESSERT

Steps:

• In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine the milk, butter, sugar, eggs, vanilla and biscuit mix. Spoon over apples., For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples. , Cover and cook on low for 6-8 hours or until the apples are tender. Serve with ice cream or whipped cream if desired.

STREUSEL

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

STREUSEL TOPPING RECIPE

Steps:

• Preheat oven to 300 degrees F/150 degrees C. Place dry ingredients such as all-purpose flour, sugar, and chopped nuts in a medium bowl. Optionally add spices and mix. Add cold butter, cut into cubes, and work with your fingertips until you get coarse crumbs. The texture will look like wet "sand."
• Try to "sand" the dough quickly not to heat the butter. Crumbling the dough with fingers makes the butter crumb less uniform and delicious. Alternatively, you can mix the crumble dough in a food processor or a stand mixer fitted with the paddle attachment. Or you can work all the ingredients with a rubber spatula, a fork, or a pastry blender. Then use a unique tool - spaetzle maker - or spider skimmer with large holes to grate the streusel dough. Drop the filaments on the baking sheet and spread them out. Or form a dough ball and chill it in the refrigerator for 1 to 2 hours. Then grate the dough using a grater with large holes. This version gives the dough a thicker consistency.
• Spread the crumbles on a baking sheet lined with parchment paper and bake for 20 to 25 minutes or until the desired color. Let cool. Or sprinkle the crumble topping on top of muffins, cake, tart, pie, etc., and bake as directed in the recipe.

MINI NUTTY STREUSEL CHERRY PIES

Steps:

• Pre heat oven 350°F.
• Combine streusel ingredients in a mini chopper or food processor.
• Pulse until coarsely chopped.
• Spoon approximately 1 tsp of pie filling into each phyllo shell.
• Put 1/2 tsp of streusel topping on top of each little pie.
• Bake for 15-20 minutes.
• Serve immediately.
• Enjoy!

NUTTY APPLE STREUSEL CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Once the cake mix is in the pan, poke into it thick slices from the 4 peeled and cored small eating apples (Cox's are ideal). Then bake for about 30 mins (half way through baking add the streusel mix on top of one of the cakes, see next step below) until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• Meanwhile, roughly rub together the light muscovado sugar, plain flour and butter. Mix in the roughly chopped blanched hazelnuts. Half-way through baking, sprinkle the streusel mix on top of one of the cakes.
• To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of the sponge that doesn't have the streusel on top and sandwich the two halves of the cake. Keep in an airtight container and eat within 2 days.

NUTTY APPLE STREUSEL DESSERT

Steps:

• In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a mixing bowl, combine milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.
• For topping, combine biscuit mix and brown sugar in a bowl; cut in butter until crumbly. Add almonds; sprinkle over apples. Cover and cook on low for 6-7 hour or until the apples are tender. Serve with ice cream or whipped cream if desired.