Basic Streusel Recipe
You’ll use this basic streusel recipe over & over! Easy to make in just one bowl, & great on everything from muffins to pies to fruit crisps.
Yes, you read that right. This is a recipe for streusel. Just streusel. Only streusel.
I know it may sound a bit strange to devote a whole post to crumb topping, but the thing is, I just recently realized just how often I find myself referring back to this simple formula.
I put it on so many things!
Blueberry muffins? Check. Cinnamon crumb cake? Check. Dutch apple pie? Checkity-check-check.
This simple and versatile streusel topping recipe works for everything from fruit crisps and pies to muffins, quick breads, and cakes.
Table of Contents
- What is streusel?
- What does streusel taste like?
- Ingredients
- Special equipment
- How to make streusel topping
- Frequently asked questions
- A few more of my favorite topping recipes
What is streusel?
Streusel, aka: crumb topping, is a really simple way to jazz up all your favorite baked goods.
It’s made from just a handful of pantry staples, in just a minute or two, and it can be flavored in all sorts of different ways.
When it’s first made, it seems kinda doughy? But as it cools it crumbles in the most delicious way.
It’s buttery, just sweet enough, and has a tender crunch, and it just brings everything it touches to a whole different level!
Here is what I like about it:
- It’s easy. It all happens in one bowl (or pot, as it were). No big clunky food processor with tons of pieces to wash. You don’t even have to get your hands dirty!
- You don’t have to bake it. You can- but if you want to put it on a no-bake type situation, or an already baked type situation, just stir it over medium-low heat for a minute or two, to cook out the raw flour taste.
- It’s versatile. I use this buttery crumble topping on everything from muffins and breads, to fruit crisps and pies, even donuts!
- It’s customize-able. Putting this on a berry dessert? Sub out the cinnamon for citrus zest. Want something a little lighter and more subtle? Use white sugar instead of brown. Want to add some substance? Try adding oats, chia seeds, and/or nuts. My hubby and kids love when I add walnuts or pecans to this. They give it some added crunch and a toasty flavor that’s just so warm and homey.
What does streusel taste like?
The base is buttery and a little sweet, but honestly you can flavor this however you like!
I’ll often add warm spices such as cinnamon, ginger, or cardamom. Or sometimes I’ll add citrus zest instead. Even the seeds from a vanilla bean!
And the texture can go from tender to chewy to crunchy, with the simple addition of oats or nuts.
Ingredients
You probably already have everything you need to make this in your kitchen already!
Butter
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
For a vegan or dairy-free streusel recipe, use a plant-based butter that can substitute for dairy butter 1:1.
Flour
All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.
A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make a gluten-free crumb topping.
Sugar
Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in).
Most of the time, I reach for light brown sugar. But, depending on the recipe, sometimes I’ll go for regular white sugar instead. Or dark brown sugar.
You could also sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Salt
Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful!
I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Add-ins
These are completely optional. You can totally make your crumb topping recipe with just the above.
But if you want to add some additional flavor and texture, think about also throwing in some spices, zest, cocoa powder, vanilla bean, oats, seeds, and/or nuts.
Special equipment
Here are the tools you’ll need to make this recipe.
- Measuring cups and spoons: To measure out the ingredients.
- Small pot: In which to melt the butter and mix up the topping. You could also use a microwave-safe bowl.
- Fork: I find this to be the best tool for mixing everything together.
How to make streusel topping
It’s all as easy as melting a bit of butter and adding flour, sugar, and salt.
Throw in some cinnamon too! You can go with as much or as little as you like. When I’m making something like pumpkin bread or apple pie, I’ll add a lot of cinnamon- two whole teaspoons. This time, I chose to keep it a little more subtle with just one.
Toss it all together with a fork until the ingredients are evenly dispersed. I like when there’s an even mix of big, boulder-like hunks and smaller, finer crumbs.
Frequently asked questions
Can I make this streusel topping without brown sugar?
Absolutely!
You can use any kind of sweetener you like. As long as it swaps 1:1 for regular sugar, it should work just fine.
Does it have to be baked?
Not really.
Consuming raw flour comes with risks. So if you want a no-bake streusel topping, just heat everything on the stove for a few minutes, to cook the rawness out.
The texture will be slightly different (more sandy than crunchy), but I still really like it this way!
Can this be made ahead of time?
Fo shizzle. Mix up a big batch and it should keep in the fridge for around a week, or in the freezer for a month or two.
Thaw it at room temperature or in the fridge and throw it on all your best recipes!
What is the serving size?
This recipe makes about 2 1/2 cups of topping, which is plenty for any pie, cake, donut, muffin, crisp, or pie recipe.
The nutritional info in the recipe card below is for 1/12th of the whole batch. That’s about 3 tablespoons plus 1 teaspoon.
These numbers include the oats, but if you use nuts or seeds instead of, or in addition to, that would change things a bit.
A few more of my favorite topping recipes
** HERE’S ANOTHER VIDEO! THIS WAS A LIVE RECIPE DEMO AND IT’S GOT TONS OF GREAT INFO! **
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Basic Streusel Recipe
Ingredients
- 1/2 cup (112 g) unsalted butter
- 1 1/2 cups (187.5 g) all-purpose flour, (or whole wheat)
- 3/4 cup (110 g) light brown sugar, (or dark brown, or granulated (white) sugar)
- 1/4 teaspoon (1.5 g) kosher salt
- 1 to 2 teaspoons (2 g) ground cinnamon, (or 1 tablespoon citrus zest)
- 1/3 cup (27.03 g) oats, nuts, or seeds (optional)
Instructions
- Place the butter in a small pot over medium-low heat, until melted.
- Stir in the remaining ingredients with a fork, until evenly distributed.
I cannot tell you how many years I “cut” the butter in to make streusel! Ugh! Thank you soooooo much for making my baking easier!!
Hello thank you for this recipe!! I only needed half the recipe Is there a way to store or freeze the unused portion?
Yes! Store it in the fridge or freezer, it should keep well for a few weeks at least.
Can this topping be baked to add to already baked cupcakes with frosting?
If so how long should it be baked for?
Thank you
You can bake it on a sheet pan in the oven for 5 or 10 minutes, but if you do that it becomes pretty crunchy. Another alternative would be just to cook it in the pot over low heat, stirring, for 5 minutes or so, just to get the raw taste out of the flour. That’s what I usually do for the type of application you’re describing, but either method will work! Good luck!
Can you add apple to this Streusel recipe? I wanted to add it to an already baked cheesecake.
That sounds delicious!
I’ve been forever searching for a copycat recipe for my favorite chocolate cake from my childhood. It was a box mix – Pillsbury I believe – chocolate streusel swirl bundt cake. I’ve tried a couple things but haven’t yet come close. This looks like it’s worth trying, but how much cocoa should I add/subsitute to the recipe to make it a chocolate crumble ?
Hey Sharie! You can find a chocolate version within this post: https://bakingamoment.com/baked-chocolate-crumb-donuts/. Hope it’s as good as you remember!
I’m going to be making this recipe tonight to top some blueberry mini muffins and I’ll let you know how that turns out. I’ll also be posting it to my Facebook page and perhaps my own blog with a link to yours. My question is, is this a recipe that you could make before hand and keep it on hand for different recipes throughout the week? I am not a baker or a cook, but, I assume if I did try to do that, it would need refrigerated because of the butter. Thank you very much for posting this, I can’t wait to try it!
Hi Erika! You can absolutely do that and yes the fridge is probably a good idea if you’re storing it for long stretches of time. Good luck and I hope you enjoy your muffins!
Great recipe
Thank you!
Looks yummy! Does it get real crunchy? I’m trying to find one that stays kind of soft on top of muffins and coffee cake
Hey Kathy! No it’s not really crunchy, only on the tippy tops and edges. It’s got kind of a sandy texture underneath. That maybe sounds weird but it is really good!
I made this with quick steel oats and white wheat flour. It was BARELY coming together with 4 T butter, so I added another 2 T. It still was very powdery- guessing it was a 8T/ 1 Stick combo. (Tasted yummy though, so the sugar/spice mix was perfect.)
Glad it worked out well! Adding more butter if it’s dry is definitely the right move! Thanks Juliane!
Can you bake this on a sheet pan? I wanna use it to sprinkle on already done cheesecakes.
Yes, that should work just fine!
Allie, welk done on your streusel recipe. Apologies for being a pain but can i spread this streusel crumble on my pound cake raw batter before i put into thd oven for baking? Would I be burning the crumble? thank you
You’re not a pain Annie! Not at all! I bake it on top of pound cakes all the time and it’s totally fine. But if it looks like it’s starting to get a little too brown, you can just cover it loosely with foil. Hope that’s helpful!
Ummm yum! OK but it said something about cooking it longer to get the flour taste out if using it ‘raw’… Help!
Hey Samantha! Could you be a little more specific with your question? How can I help you?
Can this be baked by itself? Any suggestions on the best way to do that and not burn it? I have a cake that I will frost and want to do just a little struesal “decoration” on top of each slice just to make it cute.
It absolutely can Rebekah! I would just spread it in an even layer on a parchment lined baking sheet and give it 10 minutes or so at 350. But honestly I don’t mind eating it as is either! Hope this works for your cake- it sounds delish!
Cooked some organic fuji apples and thought of this recipe I had bookmarked and never gotten around to making. It was a perfect topping for the apples. Question about storage. Does this need to be refrigerated right away or can it be stored for a short period in an air tight container?
I’m so glad you enjoyed it Judy! That’s a great question and I have to admit, I’m not always super careful about stuff like that. One of these days I’ll probably end up regretting that, lol! But I have kept it at room temperature for several days and haven’t had any problems. Just remember that it does contain dairy (butter), so I wouldn’t push it much more than that. I hope that helps! Thanks so much for reading and for the great question!
Allie, thank you for this post! Every time I need to make streusel, I find myself forgetting the quantity of the ingredients and have to look it up. Pinned!!! Great idea 🙂
That was me for the longest time! So glad I’m not along on that. Thanks so much for pinning Veronica!
Love streusel! This looks perfect, Allie! Such a great idea to share! Definitely going to try out your recipe with something I have planned! 😀
Awesome! I hope you like it as much as I do, Jess!