Pecan-Ginger Streusel

Pecan-Ginger Streusel

Bourbon Steak executive chef Joe Palma developed this mostly nut topping to enhance a savory side dish, but we think it has multiple uses, including as a crumble over baked fruit and yogurt; a topping for muffins; texture for babka and cinnamon bun fillings.


  • About 4 ounces (1 cup plus 2 tablespoons) pecan halves
  • 1 3/8 ounces (generous 1/4 cup) crystallized ginger, coarsely chopped
  • 6 tablespoons flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted


  1. Preheat the oven to 350 degrees.
  2. Spread the pecans on a rimmed baking sheet; lightly toast in the oven for 6 to 8 minutes, just until fragrant. Cool, then transfer to a food processor. Reduce the oven temperature to 325 degrees.
  3. Add the crystallized ginger to the food processor; pulse just long enough to reduce both ingredients to crumbly bits (fairly finely chopped). Transfer to a mixing bowl along with the flour, sugar and salt, stirring to coat. Pour in the butter and toss to coat evenly, until there’s no trace of dry flour.
  4. Lightly grease the same baking sheet with cooking oil spray. Bake for 15 to 20 minutes or until lightly golden, crisped and fragrant.
  5. Cool, then coarsely chop or crumble by hand to the desired consistency. Cool thoroughly, then store in an airtight container until ready to use (up to 1 week).

Make Ahead

You’ll have streusel left over; it can be stored in an airtight container for up to 1 week or frozen for up to 1 month.


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