STREUSEL

I use streusel on Berry Muffins with Streusel and Butterscotch Crumble, but it also works well on bars, scones, coffeecakes, and tarts. Often I’ll make a large batch of this and keep it in the fridge; it keeps for 3 to 4 days chilled and for 1 month frozen. This recipe can easily be doubled. makes 2 cups

⅔ cup (96 g) all-purpose flour

⅓ cup (66 g) granulated sugar

⅓ cup (66 g) packed brown sugar

½ cup (50 g) almond flour, chopped pecans, or oats

¼ teaspoon salt

¼ teaspoon ground cinnamon

6 tablespoons (86 g) unsalted butter, room temperature, cut into 6 pieces

In the bowl of a stand mixer, combine the all-purpose flour, granulated and brown sugars, almond flour, salt, and cinnamon on low. With the mixer on low, add the butter, 1 tablespoon at a time, until the mixture comes together but still is quite crumbly.