Streusel Topping Food

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

BASIC STREUSEL RECIPE

Steps:

• Place the butter in a small pot over medium-low heat, until melted.
• Stir in the remaining ingredients with a fork, until evenly distributed.

CARAMELISED APPLE CAKE WITH STREUSEL TOPPING

Steps:

• Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
• While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
• Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
• Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

HOW TO MAKE GREAT STREUSEL TOPPING IN THE FOOD PROCESSOR

Steps:

• Place the granulated sugar, brown sugar, flour, cinnamon, ginger and salt into the bowl of a food processor. Pulse to combine.
• Add the cut up chilled butter. Pulse until it becomes nubby but don't let the motor run-you want it to be bumpy, not to come together into a paste.
• Now, go top your pie (or muffins or crisp or bread or cake) with your streusel crumb topping!

CLASSIC STREUSEL TOPPING

Steps:

• In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon (if using), and salt.
• Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough.
• Use to top muffins, coffee cakes, or in place of a top crust on a pie. This streusel topping can be made in advance and kept in an airtight container in the refrigerator for 3 days prior to using as a topping.

CRISPY SWEET STREUSEL TOPPING

Steps:

• In a food processor place all ingredients and process by pulsing on and off till crumbly.
• Top your favorite coffee cake or crumb cake.

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .

CINNAMON STREUSEL CRUMB TOPPING

Steps:

• Gather the ingredients.
• Combine all the ingredients in a food processor and pulse until crumbly. Alternatively, you can mash the ingredients together in a bowl using a fork . Don't use your fingers, since the warmth of your fingers will soften the butter and cause the crumb texture to become mealy.
• Sprinkle the topping over muffins, pies, or coffee cake immediately before baking.
• Bake muffins, pies, or coffee cake.

PLUM GALETTE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 425 degrees F.
• For the pastry: Roll the short crust pastry 1/4-inch thick and cut into 6 (6-inch) rounds.
• Refrigerate the pastry rounds for at least 30 minutes. Cut 5 evenly spaced 1-inch slits around the edge of each pastry round (perpendicular to the edge).
• Whisk together the egg yolk and water to make an egg wash. Brush the edge of the pastry with egg wash.
• For the filling: Toss the plums with the brown sugar and cardamom. Pile an equal amount of plum mixture in the center of each pastry round. Fold the pastry around the plums, overlapping the pastry at the slits, and press firmly to seal. Place the galettes on a parchment paper lined baking sheet. Brush the outside of the pastry with egg wash.
• For the streusel topping: Combine the flour, sugar and cinnamon together. Using your fingers, cut the butter into the flour mixture until it resembles cornmeal. Sprinkle the streusel on top of each galette.
• Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake for 20 minutes longer. Serve warm.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
• Preparation Time: 10 minutes
• Inactive Time: 30 minute

APPLE CRISP, WITH A RIDICULOUS AMOUNT OF STREUSEL

Steps:

• Peel and core the apples. Use a sharp knife or mandolin to slice the apples into very thin, uniform pieces.
• Preheat the oven to 375 degrees F. Grease a 9x13 inch pan.
• Add the sliced apples to the pan.
• In a medium bowl, combine brown sugar, flour, oats, cinnamon, and nutmeg. Use a fork or pastry cutter to stir in the softened butter.
• Sprinkle the streusel over the apples.
• Bake for 35-40 minutes at 375. It is done when a knife inserted in the center slides in easily (the apples should be fork-tender)
• Let stand for a few minutes before serving hot or room temperature.
• Serve with ice cream and this amazing caramel sauce.
• Serves 12-16.

CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
• Stir in chocolate chips.
• Transfer to prepared baking dish, and smooth out batter.
• To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
• Stir in chocolate chips and nuts.
• Sprinkle the streusel mixture evenly over cake batter in the pan.
• Bake for about 35-40 minutes (do not overbake).
• Delicious!

MRS. KOSTYRA'S STREUSEL TOPPING

Steps:

• In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
• Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

GLUTEN FREE STREUSEL TOPPING

Steps:

• combine thoroughly.
• sprinkle on top before baking.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

APPLE CRISP WITH STREUSEL TOPPING

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

APPLE CRISP WITH STREUSEL TOPPING

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

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

Steps:

• Basically just rub all these ingredients in your hands until it is all mixed and crumbly.
• Use as needed!

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400ºF.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

MY FAVORITE STREUSEL RECIPE

Steps:

• In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until crumbles form and no dry flour remains in the bowl.
• Chill for at least an hour in the refrigerator or 15 to 20 minutes in the freezer.
• When you're ready to use, drop streusel in crumbles over your batter*, gently breaking up pieces if they are too large or squeezing small sandy bits together to form larger pieces. Bake according to batter recipe instructions. If at any time the streusel begins to get too dark in the oven, you can tent it with foil to protect it from burning.

EASY APPLE CRISP WITHOUT OATS

Steps:

• Preheat oven to 375. Butter a medium-sized shallow casserole dish. Mine is a little smaller than a 9x13 dish.
• Peel apples and then chop into 1/2-inch pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add the vanilla, cinnamon, brown sugar, and cornstarch and gently mix until distributed throughout the apples.

STREUSEL TOPPING FOR MUFFINS

Steps:

• Mix everything together in a food processor and pulse until crumbly, or mash all the ingredients together in a bowl with a fork. Sprinkle the mixture over muffins - or whatever you choose to top with it - right before you bake them, then bake according to the recipe.

STREUSEL TOPPING

Steps:

• In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.