Streusel Three Ways | The Jewish Week | Food & Wine

Streusel Three Ways

Streusel Three Ways

Streusel (Ronnie Fein)

Makes enough for one 9-10” pie

active: 
15 min

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Ingredients

Oat and Brown Sugar Streusel

1/4 cup brown sugar

2/3 cup all-purpose four

2/3 cup quick cooking oats

6 tablespoons cold butter, margarine or solid coconut oil, cut into chunks


Classic Streusel

3/4 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

6 tablespoons cold butter, margarine or solid coconut oil, cut into chunks


Oat and Almond Streusel

1/2 cup quick cooking oats

1/3 cup all-purpose flour

1/3 cup chopped almonds

1/4 cup sugar

5 tablespoons cold butter, margarine or solid coconut oil, cut into chunks

Steps

Oat and Brown Sugar Streusel

Combine the brown sugar, flour and oats in a bowl and mix together. Add the butter and work into the dry ingredients until they are crumbly.


Classic Streusel

Combine the flour, sugar, cinnamon and nutmeg in a mixing bowl. Add the butter and work it into the flour mixture with fingers or a pastry blender, until the mixture resembles crumbs.


Oat and Almond Streusel

Combine the oats, flour, almonds and sugar in a mixing bowl. Add the butter and work it into the flour mixture with fingers or a pastry blender, until the mixture resembles crumbs.


Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.