Nut Streusel Topping (Nusstreusel)

Nut streusel strewn in foreground leading to a cut square of streusel topped coffee cake in the background.

This sweet, crunchy nut crumble topping is perfect for baked goods, including coffee cakes, pies, cobblers, quick breads, muffins, and more. Or add it to yogurt, ice cream, cereal, for a delicious crunch and flavor boost!

Course Ingredient

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 155kcal

Author Renee

Equipment

1 Nut Mill or food processor
1 Mixing Bowl

Ingredients

Crumble Topping

2 cups finely chopped nuts walnuts, pecans, filberts, almonds, etc.
⅔ cup light brown sugar firmly packed
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoons salt
1 teaspoon vanilla
3 tablespoons butter melted

US Customary - Metric

Instructions

Finely chop the nuts.
You want most of the walnuts to be finely chopped, but you don't want to make nut butter. It's good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.
Whisk together chopped nuts, brown sugar, flour, cinnamon, and salt in a medium bowl.
Add vanilla and melted butter and mix until thoroughly combined.
Hint: I find that mixing the nut mixture by hand is the most effective way to get the job done.

Notes

This recipe makes about 2½ cups of streusel topping, or enough to generously cover one 9x13 pan, 2 standard pies, a double batch of blueberry muffins, or a double layer in a 9x9 coffee cake.

Storage

Counter: Mixed nut crumble can be stored in an airtight container on the counter for up to a week.

Refrigerator: Store in an airtight container in the fridge for up to a month.

Freezer: Store in an airtight container in the freezer for up to six months.

Nutrition