The streusel is originally the German version of the crumble, with different ratios of butter/flour/sugar and with oat. It became commonly used in French desserts, to prepare reconstituted biscuits for instance, or crunchy layers, to spread on brioches… It’s in general made with equal proportions of sugar (brown in general), butter, flour and almond powder. Unlike some crumbles recipes, the streusel is very crispy and not sandy.
- Stainless steel mixing bowl
- 50 g Butter
- 50 g Almond powder
- 50 g Flour
- 50 g Cassonade or Muscuvado sugar
- 0.5 g Fleur de sel French sea salt
- Bring the butter cut into cubes to room temperature.
- Combine with the almond powder, salt and cassonade sugar.
- Add the flour and combine.
- Break into pea size pieces and chill for at least 30 minutes.
- Bake for 10 minutes at 150/160°C until getting golden color.
The crumble can be prepared in advance and frozen, raw or cooked. You can replace a portion of the almond powder with hazelnut powder. You can replace a portion of the flour with cocoa powder (unsweetened and plain). You can as well use a mix of Cassonade and Muscuvado sugar.
You can use the streusel to prepare reconstituted biscuits at the base of your cakes, by mixing it with praliné and chocolate for instance, or you can add it to crunchy layers on top of a moist cake, or simply decorate your cakes: