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
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Lightly grease the same baking sheet with cooking oil spray. Bake for 15 to 20 minutes or until lightly golden, crisped and fragrant.
- 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).
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.