Jan’s Crumb Topping or Streusel

I keep a batch of this in my freezer at all times. They take muffins to the next level. I add about a teaspoon of kosher salt. I also omit the cinnamon because I use this mostly for blueberry muffins, but if I make something like pumpkin, I just add a little cinnamon to that individual batch. When I use this as a topping for muffins, I get a “wow this is good” every single time.

Works super well as a topping for cinnamon swirl bread!

I added broken vanilla cookies to it for extra crunch, really yummy

love this recipe. I top all my muffins with it. I’ve even used it on apple pie instead of a top crust and it was excellent.

Perfect I used for the top of my peach/blueberry pie I omitted 1/2 c of flour and substituted 1/2 c of granola.

someone wrote tasteless maybe he /she didn’t realize you weren’t supposed to eat it by itself. it’s a topping.

This is pretty good and fairly simple to whip up. I had to use gluten free flour, so I added some buckwheat flakes to give it some structure. I used a bit to top a fresh berry compote. I put the rest in the freezer. Thank you for the recipe.

This is exactly what I was looking for. I usually keep a bag of strusel in my freezer for those times when things need a special touch, but after making an international move this year, I lost track of my original. This fit the bill. If I change anything next time, I might take another baker’s suggestion and use all brown sugar. That’s it, thanks for a terrific, much-needed recipe!

easy and taste great. always extra to freeze. thanks for sharing

Delicious I topped three banana blueberry breads and still have left over for at least three more. I topped it a little too late in the process but that’s what happens when you have a toddler and an infant but that’s why it will be nice to have it in hand next time.

The idea of having it ready in the freezer anytime you want to use it, just great timesaver. I love it.

I like having topping on hand to just pull out. This kind of topping is preferred in my family to a top of pie crust. My only beef with this recipe is that the crumbs are too fine. I find a lumper topping looks more attractive than a fine, flat layer. I will not mix it as well next time. Lisa C.

I’ve tried this on top of a yellow cake for the seniors on my job and it was great! It had just the right amount of sweetness.

This is perfect !!thank you for sharing !! I didn’t change a thing.

Was very delicious.It was a little more than I needed on top of my pumkin cake, but now I have extra in my freezee for when ever I want. I should have used less cinnamon. I used a teaspoon.

I used two TABLESPOONS of cinnamon. I also added a teaspoon of ginger and 1/2 teaspoon each nutmeg, allspice, and cloves. The only reason that it didn’t get 5 stars was the white sugar. All brown sugar would have been better, and I will make it that way next time. My kitchen was very warm and I was afraid that if I froze it at that point it would be one solid lump. A couple of hours in the refrigerator for the butter to harden again let me use a pastry cutter to make it into proper crumbs. It’s in the freezer now ready and waiting.

We have two apple trees so I make a LOT of apple muffins, breads and pies. I made a batch of this recipe and divided it into thirds. One third I used on top of my apple pies as is, no changes. Was perfect in place of a top crust. I covered with foil half way through to stop over browning. Another third I added ground walnuts to and put over top of my apple quick bread. I may have added too much of the nuts as it sunk in a little but still really good. The last third I added more cinnamon and nutmeg (and a dash of cayenne for warmer spice) to top the muffins with. Will make another batch, divide again with my additions and freeze for the next bushel of apples.

I was a little overwhelmed by the quantity of this at first but froze it as suggested. It really has been a tasty, convenient, and versatile addition to many of my baked goods. Awesome!

Absolutely tasteless.

So simple and delicious. Jan, I love your recipes. They are so easy to put together, have ingredients I usually always have on hand, and we’ve loved every recipe of yours that we have tried – personal and published. I scaled this way back and used on a store bought coffee cake. The topping was better than the cake! I just made your personal recipe ‘Jan’s Maple Coffee Cake’ and realized the topping is very similar, minus the white sugar, so I know it will be a hit. I like the idea that you can make up a big batch of this and keep it handy in the freezer. Thanks for sharing!

Such a fantastic crumb topping! I used it on small (pot pie size) cherry pies. Huge hit! Love the idea of keeping it in the freezer until needed.