Yield: 300 grams (about 2¼ cups)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Butter, unsalted, soft | 75 | ⅓ cup (5 tablespoons + 1 teaspoon) |
| Sugar | 75 | ⅓ cup |
| Salt, fine | Pinch | Pinch |
| All-purpose flour | 150 | 1¼ cups |
| Total Weight | 300 | All |
MIX
In a medium bowl, combine the butter, sugar, and salt, stirring until smooth.
Add the flour, mixing by hand or with a fork to a cornmeal consistency. A handful squeezed together will clump slightly. The ideal streusel is a mixture of two textures, the finer like cornmeal with some larger, marble-size lumps.
Chill until use. Any leftover streusel can be frozen in a plastic bag for up to 2 months and can be used on muffins, fruit crumbles, and a variety of other baked goods.