Meet the secret weapon your baked goods have been missing! This is more than just a topping; it’s a buttery, crumbly, cookie-like streusel that adds the most incredible texture and flavor to everything it touches. Think of it as a delicate, crumbled nut cookie, ready to elevate your fruit crisps, muffins, quick breads, and pies. It’s wonderfully versatile and comes together in just 10 minutes. Get ready to sprinkle a little magic on your next bake!
Ingredients
• MAKES: About 2 cupsTIME: 10 minutes
• 8 tablespoons / 113g unsalted butter
• 1 cup / 220g packed brown sugar
• 1/2 cup / 60g chopped walnuts or pecans
• 1 tablespoon / 15ml fresh lemon juice
• 1/2 teaspoon / 1.5g ground cinnamon
• 1 cup / 120g all-purpose or whole wheat flour
• 1/4 teaspoon / 1.5g salt
Instructions
1. In a medium bowl, cream the butter and brown sugar together using an electric mixer, food processor, or a fork until well combined.
2. Add the chopped nuts, lemon juice, cinnamon, flour, and salt. Stir or pulse until the mixture is combined and looks like coarse, crumbly sand. It should not form a solid dough.
3. Crumble the mixture over your favorite crisp, quick bread, or muffins before baking. Alternatively, bake on a sheet pan at 350°F / 175°C until golden brown to use as a crunchy topping for yogurt or a filling for crêpes.
Nutritional Information
• Serving Size: 2 tablespoons
• Calories: 125 kcal
• Carbohydrates: 14g
• Protein: 1g
• Fat: 7g
• Sugar: 10g
• Disclaimer: is estimated and may vary.
Pro Tips
• Pro-Tips for the Perfect Crumble
• For a chocolate version, mix in 3 tablespoons of unsweetened cocoa powder with the dry .
• Create a classic oat topping by substituting half of the flour with 1/2 cup of rolled oats.
• Make this crumble ahead of time. Wrap it tightly in plastic and refrigerate for up to a week or freeze for up to 3 months. No need to thaw before using.
• For a gluten-free option, substitute the all-purpose flour with an equal amount of rice flour for a wonderfully delicate texture.
