Master Recipe for Any Savory Streusel

May 29, 2017
4.7 Stars
Photo by Mark Weinberg
Author Notes

Unlike sweet streusel, which is lovely on its own, plain and simple, the savory version needs to be dressed up. See the variation tables for ideas on how to customize it to your liking!
Emma Laperruque

  • Makes 5 to 6 cups
  • 3 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • Salt, to taste
  • 12 ounces cold unsalted butter, cubed
In This Recipe
  1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)
  2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.
  3. To make streusel crunch, heat the oven to 325° F and line a baking sheet with parchment or a silicone mat. Spread into a single layer (you may need to use 2 sheets if you can't spread the streusel out adequately) and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from soups to pastas. Store in an airtight bag or jar for up to 3 days.

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • Joe
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

2 Reviews

Joe June 26, 2017
Emma, the recipe calls for "salt to taste." Any recommendation as to a starting point? 1 tsp? 2 tsp? Also, I assume we would be better off using a coarse salt as opposed to table salt. Is this correct?
Author Comment
Emma L. June 26, 2017
Hi Joe, I say "to taste" here because the recipe depends so heavily on variables — if you opt to include, say, feta or saltine crackers, you'll need a lot less than if you choose goat cheese or whole-wheat flour. If you have very salty ingredients, try starting with 1/4 teaspoon. And if you're going with mild ones, try 3/4 teaspoon. And I use kosher salt for a context like this.