Streusel Topping

by Laura Donnelly — July 20, 2007

Make this crumb topping in a double or quadruple batch and freeze the rest for future fruit cobblers and crisps. Switch the spices to cinnamon in the fall when using apples. This recipe makes enough topping for one 9-inch crisp, which would serve about 8 people.

5 Tablespoons cold unsalted butter
1/2 cup flour
1/3 cup packed light or dark brown sugar
2 teaspoons ground ginger
1/2 cup sliced toasted almonds or pecans

In food processor or KitchenAid mixer, combine butter, flour, sugar and ginger. Pulse or mix until mixture is crumbly but not coming together. Stir in almonds and use immediately, scattered over sliced fruit or freeze the streusel topping for later use.

Streusel Filling

10-12 fresh nectarines, pitted and sliced
3 Tablespoons flour
1/4 cup sugar
1 teaspoon lemon juice

Toss all ingredients and put into 8- or 9-inch pan. Top with streusel and bake at 375 degrees for about 35-45 minutes or until golden brown. Serve with ice cream.