CLASSIC STREUSEL TOPPING
This classic streusel topping can be used to top pies, muffins, cakes, and sweet breads. Streusel topping is an easy way to elevate many simple baked goods!
Provided by Bettie
Categories Components
Time 5m
Number Of Ingredients 6
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.
BASIC STREUSEL RECIPE
You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!
Provided by Allie {Baking A Moment}
Categories Breakfast Brunch Dessert
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 53 mg, Fiber 1 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
Provided by Food Network
Categories dessert
Time 5m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
STREUSEL TOPPING
this is good on muffins and cofeecakes, pies and other things...I like to keep this on hand in the freezer
Provided by grandma2969
Categories Dessert
Time 5m
Yield 1 3/4 cup
Number Of Ingredients 5
Steps:
- mix all ingredients until crumbly -- .
Nutrition Facts : Calories 764.8, Fat 26.9, SaturatedFat 16.8, Cholesterol 69.7, Sodium 233.9, Carbohydrate 128.4, Fiber 2.6, Sugar 85.8, Protein 5.9
STREUSEL CAKE
Mum's recipe for sponge cake with cinnamon and coconut swirls
Provided by Rustori
Time 55m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Filling Melt butter and mix all ingredients together.
- Cake Beat butter, sugar, egg and milk till well mixed.
- Add sifted dry ingredients
- Spread half of the cake batter in a greased ring mould. Sprinkle 2/3 of the filling over.
- Add rest of cake batter. Sprinkle over rest of the filling.
- Cook for 30-40min @ 180°C
CINNAMON STREUSEL CRUMB TOPPING
This easy cinnamon streusel topping recipe (or crumb topping, as it's sometimes called) will spruce up a batch of muffins or a fruit-filled pie.
Provided by Danilo Alfaro
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 68 kcal, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 4 g, Fat 4 g, ServingSize 12 servings, UnsaturatedFat 0 g
CINNAMON STREUSEL SCONES
Yield Serves 8
Number Of Ingredients 1
Steps:
- InstructionsPreheat oven to 375° Fahrenheit. Prepare a cookie sheet with parchment paper, silicone mat or simply spray it with cooking spray. Streusel Place all ingredients for the streusel (butter, cinnamon, brown sugar and flour) in the food processor and pulse a few times until the ingredients are combined. Place in a small bowl and set aside. Scones Place dry ingredients (salt, flour, baking powder, baking soda, cinnamon and truvia, swerve or sugar) in a large bowl and whisk until they are mixed. Place dry ingredients in the food processor and add the butter. Pulse for a few seconds and add the wet ingredients (yogurt, sour cream, vanilla). Process at medium-high for about a minute or until all ingredients are combined and the dough is form into a ball on the side of bowl of the food processor. Fold in cinnamon chips. Knead the dough for a few minutes on a floured surface. Roll dough into an 1 inch thick disk. If you decide to use the egg wash, brush the scones with the beaten egg + 1 tbsp of water on top or you can use a couple of tbs of milk to brush the scones. Press the streusel over the top of the scones and then cut the circle into 8 pieces. Bake for approximately 15-20 minutes or until the scones are lightly golden. Remove scones from the oven and place on a cooling rack. Glaze Whisk the confectioners sugar, cinnamon and vanilla extract with 3 to 4 tbs of water (depending on the desired consistency) and drizzle over the scones once they have cool down.
PEACH MELBA PIE
Make and share this Peach Melba Pie recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h55m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
- Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
- Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
- Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
- Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven.
- For the filling:
- Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes.
- For the streusel:
- Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
- When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
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- Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
- Scatter evenly over muffins, pie, or coffee cake before baking. While the baking time may be an extra minute or so due to the added bulk of the streusel, I recommend checking for doneness at the time indicated in the recipe before adding more baking time.
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