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Streusel

Recipe information

  • Yield

    makes 4 cups

Ingredients

2Ā 1/4 cups all-purpose flour
3/4 cup packed light-brown sugar (or 3/4 cup confectionersā€™ sugar)
2Ā 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1Ā 1/2 sticks (3/4 cup) unsalted butter, room temperature

Preparation

  1. In a medium bowl, combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. Ā© 2005 Clarkson Potter
TagsCinnamonHerbs & SpicesNut FreeMake AheadEasyQuickNo-CookCookbooks
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