Streusel is a traditional crumble topping from East France Alsace. Cinnamon and hazelnut or almond powder are added to the classic butter – sugar – flour mix.
In a bowl, combine flour, raw sugar, hazelnut powder, salt, and the teaspoon (or two!) of ground cinnamon. Combine well all these dry powders.
Eventually, add diced dried fruit and/or crunched nuts.
Add the cubed butter. Mix with your fingertips until you get a sandy texture. You can also mix the dough with a food processor.
Bake
Bake according to the preparation you will use it for. Either for about twenty minutes at 180°C/350°F on a baking sheet or on top of a cake or fruits as for a classic crumble.
Notes
The indicated cooking time varies according to the use. The recipe may also be made with softened butter at room temperature, then mix the preparation without overheating it with your fingers.