Classic German Streusel Topping

Streusel

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tablespoons light brown sugar (optional, for a slightly deeper flavor)
• ½ teaspoon fine sea salt
• ½ teaspoon cinnamon (ground, optional)
• ½ cup unsalted butter (1 stick, cold, cut into small cubes)
• 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)

Instructions

1. Mix the Dry Ingredients: Add the flour, granulated sugar, brown sugar if using, fine sea salt, and cinnamon if using to a medium mixing bowl. Stir until evenly combined.1½ cups flour, ½ cup sugar, 2 tbsp brown sugar, ½ tsp sea salt, ½ tsp cinnamon
2. Add the Butter and Vanilla: Add the cold butter cubes and vanilla paste to the flour mixture.½ cup butter, 1 tbsp vanilla paste
3. Work in the Butter: Use your fingertips to rub the butter into the flour mixture until the streusel forms uneven crumbs, with some small sandy pieces and some larger pea-sized clumps.streusel mixture
4. Chill the Streusel: Refrigerate the streusel for 10–15 minutes before baking so the butter firms back up and the crumbs hold their shape.chilled streusel
5. Bake as a Standalone Topping: Preheat the oven to 350°F. Spread the streusel onto a parchment-lined baking sheet and bake for 12–16 minutes, stirring once halfway through, until lightly golden and crisp.chilled streusel
6. Cool Completely: Let the streusel cool completely on the baking sheet before breaking into crumbs or clusters.finished streusel
7. Use or Store: Use immediately, or transfer to an airtight container once fully cooled.classic German streusel topping