This 10-minute buttery streusel crumble topping is the make-ahead shortcut every fruit dessert wants: brown sugar, flour, cinnamon, chopped walnuts or pecans, and a squeeze of fresh lemon juice to cut the sweetness. Keep the butter cold, keep the crumbs irregular, scatter and bake. Make a double batch — it keeps.
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 (4 oz) unsalted butter
• 1 cup / 220g packed brown sugar
• 1/2 cup / 60g (2.12 oz) chopped walnuts or pecans
• 1 tablespoon / 15ml (0.5 fl oz) fresh lemon juice
• 1/2 teaspoon / 1.5g (0.05 oz) ground cinnamon
• 1 cup / 120g all-purpose or whole wheat flour
• 1/4 teaspoon / 1.5g (0.05 oz) 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 (30 ml / 1 fl oz)
• 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 (45 ml / 1.5 fl oz) of unsweetened cocoa powder with the dry .
• Create a classic oat topping by substituting half of the flour with 1/2 cup (480 ml) 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.
FAQ
Q: Can I make this streusel topping vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the unsalted butter with an equal amount of your favorite firm, plant-based butter or solid coconut oil to achieve the same crumbly texture.
Q: Is there a nut-free option for this vegetarian topping
A: Absolutely. For a delicious nut-free version, omit the walnuts or pecans and replace them with an equal amount of rolled oats or sunflower seeds to maintain a wonderful crunch.
Q: How can I make this a gluten-free vegetarian crumble
A: To make this a gluten-free vegetarian topping, replace the all-purpose flour with an equal measure of a gluten-free all-purpose flour blend or rice flour for a wonderfully delicate texture.
Q: How do I store this vegetarian streusel for later use
A: This crumble is perfect for making ahead. Store it in an airtight container in the refrigerator for up to one week or freeze it for up to three months. You can sprinkle it directly from the fridge or freezer onto your baked goods before baking.
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10-Minute Buttery Streusel Crumble Topping
Ingredients
Method
- In a medium bowl, cream the butter and brown sugar together using an electric mixer, food processor, or a fork until well combined.
- 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.
- 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.
