Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any “bonuses” can be included with the other dry ingredients, and the fat (that includes cheese) should always be last.
For savory pies, mound 1 to 1 1/2 cups on top before baking. You can scatter streusel over casseroles and gratins about 20 to 30 minutes before you’ll be pulling the dish out of the oven.
To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) 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 it on everything from pasta to salad, baked fish to savory oats, creamy polenta to sautéed greens to succotash. You can even serve it as you would snack mix or salted nuts. Store in an airtight bag or jar for up to 3 days.
For more ideas, check out this flow chart, which well help you figure out what flavor of streusel to make depending on what you’re cooking.
Click the link above to zoom in on the image (print it out, frame it, and hang it on the wall).