Freezer Ready Streusel Mix Recipes

BIG BATCH CRUMBLE TOPPING FOR THE FREEZER

Steps:

• Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly. Be sure to get all the butter incorporated so there are no large chunks of butter.
• Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.
• Your crumble will last up to a year in the freezer. Just scoop out what you need and reseal the rest. No need to thaw the crumble before baking.

STREUSEL

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

MY FAVORITE STREUSEL RECIPE

Steps:

• In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until crumbles form and no dry flour remains in the bowl.
• Chill for at least an hour in the refrigerator or 15 to 20 minutes in the freezer.
• When you're ready to use, drop streusel in crumbles over your batter*, gently breaking up pieces if they are too large or squeezing small sandy bits together to form larger pieces. Bake according to batter recipe instructions. If at any time the streusel begins to get too dark in the oven, you can tent it with foil to protect it from burning.

FREEZER-READY STREUSEL MIX

Steps:

• In a bowl of a food processor, place the walnuts, brown sugar, flour, cinnamon, nutmeg, salt and vanilla; pulse briefly to combine.
• Add in the COLD butter chunks; process to make a coarse crumble mixture.
• Freeze in a covered freezer container, or a ziploc freezer bag, and remove as needed.