Crunchy Streusel Topping

basics Classics dessert love food recipe
food stylist
Helena Picone
Hallie Burton
prop stylist
Brooke Deonarine
recipe developer
Claudio Miolin

Makes about 4 cups of streusel


  • 153g (1 cup) all-purpose flour 
  • 153g (1 1/2 cup) almond flour 
  • 153g (¾ cup) light brown sugar 
  • 136g (10 Tbsp) unsalted butter 
  • ¾ tsp fine sea salt


Crunchy. Crumbly. Sweet. The beauty of streusel is that it can add excitement to a wide variety of desserts. It’s extremely forgiving and very customizable. I have a few different go-to streusel recipes, depending on what flavors I plan to pair it with. The recipe I’m sharing with you here is classic, but I invite you to play around with it: Try different kinds of flour. Vary the amount or type of sugar. Experiment with different spices like cardamom or fennel seeds. 

I think it’s a great idea to always have a stash of streusel on hand. I keep a batch of raw streusel (stored up to 1 week in the fridge and 2 months in the freezer) at the ready to sprinkle over raw muffin batter or coffee cake before popping into the oven. And, streusel on it’s own is a pretty great snack! I also love how kid-friendly streusel making is. In my opinion, little hands are the best tools for breaking up those large streusel clumps.


Step 1
Heat oven to 350℉.

Step 2
In a large mixing bowl, whisk together the all-purpose flour, almond flour, light brown sugar, and salt.

Step 3
In a small saucepan, melt butter over low heat. Pour melted butter over the dry ingredients and mix together with a rubber spatula, a fork, or by hand until the mixture comes together and forms small clumps.

Step 4
Place the mixture in the freezer until firm, about 15 to 20 minutes. Meanwhile, line a large rimmed baking sheet with parchment paper or a nonstick silicone baking mat, and spray lightly with cooking spray. 

Step 5
Take the streusel from the freezer, and spread into a single even layer on the prepared baking sheet, breaking apart larger clumps. Bake for 20 minutes. Remove the pan from the oven, give the mixture a light toss, and re-spread in the pan. Increase oven temperature to 375°F, and bake until golden brown, about 5 to 10 minutes more. (If you want very crunchy streusel, bake it for longer, taking care not to over brown.)

Step 6
Remove the pan from the oven and place on a wire rack to cool. Streusel will be soft immediately from the oven and will crisp up as it cools. Once cooled down, break up chunks into smaller pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

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