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How To Make Streusel Topping for Desserts

Updated: Mar 1

  • Many people are wondering what Strausel Topping is.?! So in short I can say, that is one of the simplest recipes for topping lazy pies with apples or cherries is a topping for muffins for coffee and blueberry cakes where a crumbly topping is needed. This is the simplest method that you can prepare 1 day before preparing the cake. Follow instructions in this recipe.

How To Make Streusel Topping?

  • 160 g purpose flour

  • 100 g light brown sugar tightly packed (100g)

  • 70 g cup sugar (66g)

  • 1/4 teaspoon salt

  • 6 Tablespoons unsalted butter/melted and cooled so that it’s warm but not hot to the touch (85g) (if you only have salted butter, use that and omit the salt)

  1. In a medium bowl, combine the flour, brown sugar, granulated sugar and salt. Pour melted butter a little at a time over the mixture and use a fork to mix and mash the ingredients until combined but still lumpy. Do not over mix as the streusel will become a paste, simply mix until the mixture is lumpy, no longer dry and the flour is fully absorbed. Spread evenly over cakes, pie, or cake, before baking.



  • Nuts are a good addition to this crumb topping, I recommend finely chopping 1/3 cup of nuts (about 50g) and tossing them in with the flour and sugar. No other changes are required.


  • This recipe works well with cinnamon or other spices such as nutmeg, cloves, cardamom, allspice, or pumpkin spice. Simply mix the seasoning of your choice with the flour/sugar mixture. A little vanilla extract will make the streusel richer and tastier. If desired, mix 1/2 teaspoon vanilla with the melted butter before adding the butter to the flour mixture.

Making in advance

  • You can make this dressing up to 3 days before use. Store in an airtight container at room temperature, then sprinkle over cake/muffins/etc. before baking.

The best batters for Streusel

  • Streusel can be used to top most of your favorite muffins, pies, crispier fruits, and dense cakes like coffee cake. Note that streusel tends to sink in very thin, runny sauces and is best used on thicker, thicker bases.

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