“Streusel” is a crumbly topping made from a mixture of butter, flour, golden sugar, and ground cinnamon. The word ‘streusel’ comes from the German word “streuen” which means ‘to sprinkle’ or ‘to scatter’. “Streusel” was originally used as a topping for the “StreuselKuchen” but you can use “Streusel” for any coffee cakes, muffins, tarts, dimsum bread, etc. etc. .
This recipe was inspired bySpiked-blueberry-crumb-bars@Cooking Canuck and Kuchen vom Blech@Dr. Oetker
- Line a 30cmx25cm rectangle baking tray with parchment paper. Preheat the oven to 190C/375F.
- Combine the gooseberry, blueberry, lemon juice, half of the sugar and 2 tablespoon of flour in a mixing bowl.
- In another bowl, mix together the rest half of the sugar, flour, salt, ground cinnamon and baking powder. Cut in cold butter and rub until coarse crumbs form. Add in the egg and vanilla extract.
- Pour half of the mixture into the prepared baking tray. Spread on the berry mixture and cover with another half of the flour mixture. Bake for about 40-45 minutes until the surface has become golden and crisp.