I love the amazingly crunchy and buttery topping that normally resides on things like coffee cakes and crisps. That simple combination of butter, flour, and sugar is always the star of the show but streusel topping doesn't need to be tied down to the top of a cake or baked fruit. You can make it on its own and use it for a variety of purposes. It is is particularly amazing on top of an ice cream sundae paired with some caramel sauce. It can also be added to cooked fruit, puddings, or even eaten on its own. If you have a crumb topping that you particularly like, try making it on its own. It usually just requires a moderate oven for between 15-25 minutes. Stir half way through to make sure things are evenly browning, like you would with granola. This is a great technique to have on hand. You can add it to some ice cream and have a very special dessert. This is one of my favorite recipes which I adapted from the very talented Elizabeth Falkner. Pecan Streusel 1/2 cup granulated sugar 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 4 tablespoons unsalted butter cut into pieces 1/2 cups chopped pecans Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine sugar, flour, salt and cinnamon. Using your fingers, work in the butter until the mixture resembles gravel. Dump the mixture onto the prepared baking sheet and spread the mixture evenly in the pan. Bake for 10 minutes. Remove from the oven and stir the streusel so it browns evenly. Return to oven and bake for another 10-12 minutes or until a nice golden brown. Remove from oven and let cool completely before storing in an airtight container in the refrigerator for up to two weeks.

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