streusel

Streusel is a crumbly topping used on a variety of sweet baked goods, primarily in German-speaking countries. It is typically made from a mixture of fat (most often butter), all-purpose flour, and sugar, with optional additions such as cinnamon, vanilla, oats, or nuts. The texture can range from coarse, chunky crumb to finer, sand-like crumbs, and it is designed to become crisp and caramelized as the item bakes.

The term streusel originates from the German verb streuen, meaning “to sprinkle.” In culinary use it denotes both the topping itself and pastries that feature it, especially in Central Europe. The most famous application is streuselkuchen, a cake topped with streusel that bakes into a layered, pudding-like interior beneath a crisp crust.

Preparation methods vary but share a common approach: combine the dry ingredients, cut or rub in the fat until small crumbs form, then optionally press some of the mixture into larger clumps for a chunkier texture. The proportions can be adjusted to favor crunch or lightness. Nuts or seeds may be added for additional flavor and texture, and cinnamon or cardamom can be incorporated for warmth.

Common uses include cakes, coffee cakes, pies, muffins, and tarts. Streusel can top fruit fillings such as apples or berries, or be incorporated into doughs or pastry crusts as a crumb layer. While streusel originates in German-speaking cuisine, it has been widely adopted around the world in various forms, often blurring with the broader concept of crumble toppings.