Recipe information
Yield
makes 4 cups
Ingredients
2 1/4 cups all-purpose flour
3/4 cup packed light-brown sugar (or 3/4 cup confectioners’ sugar)
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
Preparation
In a medium bowl, combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
