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Streusel Topping

An indulgent addition to any baked good, this streusel topping will take a treat from YUM to YUUUUM.  Try it on treats like muffins, banana or cinnamon bread, fruit tarts, etc.!  
 

Makes approx. 3/4 Cups of Topping

 

ELEMENTS:

One-third cup WHITE SUGAR

One-fourth cup WHITE or WHOLE WHEAT FLOUR

One and one-fourth teaspoon GROUND CINNAMON

3 tablespoons *chilled* NON-DAIRY MARGARINE (such as Nucoa)

 

application:

In a small bowl, combine all dry ingredients first.  Then, using a fork, pastry blender, or mini food processor, cut *chilled* margarine into dry ingredients.  Keep cutting and blending until the texture is crumbly.  (A food processor would only need a few pulses to reach the crumbly stage.)  Sprinkle the streusal mixture over the batter/dough before baking!

 

tips:

When we say chilled margarine, we mean CHILLED.  This makes all the difference in how crispy your topping with turn out.  It may help to put your margarine in the freezer for 5-10 minutes to ensure it’s cold and firm.