Crumble / Streusel

French Pastry Basics
Prep Time: 5 Cook Time: 25 Total Time: 30 Difficulty: Easy Servings: 1

Flour butter and sugar is all you need.

Ingredients

4 Tablespoons (½ stick) Butter
1 ½ Cups Flour
⅓ Cup Turbinado or Brown Sugar
½ Teaspoon Cinnamon

Description

Streusel or crumble is just a sprinkle of flavor magic, if you are new to baking you might think I am exaggerating, after all, it’s just flour, sugar and butter, but, after you bake it, those simple ingredients become golden brown, crispy, sweet and buttery, with a hint of spice that elevates an otherwise simple dessert in a way that I guarantee it’ll blow your mind.
You can add it to already baked and cold desserts, or use it raw as a part of the baking process for other confections, either way, streusel adds a dimension of flavor and texture the only way a good crumble can.

Directions

Measure and add your ingredients into a food processor, pulse a few times until you get a sand like texture. If you like, you can do this by hand by placing your ingredients in a bowl and mixing them with a fork or pastry blender.
Place your crumble in a baking tray lined with parchment paper and bake in a pre-heated oven at 325°F/160°C until golden brown for about 15 to 20 minutes, let it cool, and keep in an air tight container for up to two days in the fridge.

Notes

Use this crumble in other recipes as directed (recipes might call for baked or raw crumble) or to sprinkle on ice cream or yogurt with fruit.
If you use brown sugar instead of turbinado sugar your crumble will be slightly darker and have a more intense flavor. You can substitute turbinado sugar with light brown sugar or any other sugar.