Streusel Topping for the Dessert Plate

Set out granulated sugar, light brown sugar, and all-purpose flour before you start Streusel Topping for the Dessert Plate. The batch is written for 24 Servings.

Count on 15 minutes of prep, 10 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ⅔ cup granulated sugar
• ¼ cup light brown sugar
• 3 ⅓ cups all-purpose flour
• ½ teaspoon kosher salt
• 22 tablespoons unsalted butter cool but pliable, 1 cup + 6 tbsp

How the cooking goes

Make the streusel

1. Blend sugars, salt, and cubed butter in the bowl of a electric mixer fitted with the paddle attachment. Mix on medium low until the mix looks even.
2. Alternately mix by hand: combine all ingredients in a bowl and squeeze in your hands until completely mixed and the mixture clumps together in large clumps. There should be no visible flour.

Bake the streusel alone

1. Crumble on parchment lined sheet pan. Refrigerate for 20-30 minutes.
2. Warm the oven to 350°F while the streusel chills. Then bake 8-12 minutes or until it is deep gold and the centers of the larger crumbles look matte. The bake time will vary greatly depending on the size of the crumbles.

To use streusel on baked goods

1. Crumble streusel over the top of unbaked quick breads, muffins, cakes or pies! Bake as directed. Streusel can add several minutes to the bake time, if the recipe did not originally call for streusel.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Hot Fudge Sauce Simmered Until Spoonable and Salted Maple Caramel Sauce for Pouring.