# How do you make streusel?

**URL:** <https://boards.straightdope.com/t/how-do-you-make-streusel/467447>\
**Category:** Cafe Society\
**Created:** [October 11, 2008, 7:33am UTC](https://boards.straightdope.com/t/how-do-you-make-streusel/467447 "2008-10-11T07:33:09Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Rilchiam](https://avatars.discourse-cdn.com/v4/letter/r/2bfe46/32.png) [@Rilchiam](https://boards.straightdope.com/u/Rilchiam)\
**Post date:** [October 11, 2008, 7:33am UTC](https://boards.straightdope.com/t/how-do-you-make-streusel/467447/1 "2008-10-11T07:33:09Z")

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Streusel topping, not strudel the pastry. I’ve tried it a time or two, but the results were underwhelming. I love good streusel with big firm cohesive nuggets, and I’d like to be able to make it for myself. So how do you make streusel?

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**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [October 11, 2008, 11:06am UTC](https://boards.straightdope.com/t/how-do-you-make-streusel/467447/2 "2008-10-11T11:06:09Z")

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Brown Sugar, Cane sugar, Flour, Melted or Softened Butter, Nuts (Walnuts), and Cinnamon.

This is basic.

If you work the soft butter in, it clumps better.

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**Author:** ![Rilchiam](https://avatars.discourse-cdn.com/v4/letter/r/2bfe46/32.png) [@Rilchiam](https://boards.straightdope.com/u/Rilchiam)\
**Post date:** [October 11, 2008, 5:10pm UTC](https://boards.straightdope.com/t/how-do-you-make-streusel/467447/3 "2008-10-11T17:10:50Z")

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That’s really what I’m asking. In what manner do you combine the ingredients? By hand? Pastry blender? Fork? And in what order?

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**Author:** ![SmartAleq](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smartaleq/32/163_2.png) [@SmartAleq](https://boards.straightdope.com/u/SmartAleq)\
**Post date:** [October 11, 2008, 6:06pm UTC](https://boards.straightdope.com/t/how-do-you-make-streusel/467447/4 "2008-10-11T18:06:26Z")

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Softened butter first, smoosh it around with a fork or pastry cutter–I use a fork unless I’m doing a huge batch. Then add the sugars–I use turbinado sugar (for the chunkiness and texture and flavor) and brown (for moisture.) Use more flour than you think is reasonable, I use almost twice as much flour as sugar. If you use Bisquick instead of flour it makes the chunks puff up more.