This almond streusel recipe was inspired by my last trip to Berlin. I stumbled across an amazing bakery called Zeit Für Brot. Alongside the array of amazing cinnamon rolls (which I ate quite a few of) was a cake with a berry filling and a traditional streusel topping. It was great, the crunchy topping added great texture to the cake.
I've added ground almonds to this streusel recipe, but that's mainly because I consider ground nuts, especially almonds, to be one of my key ingredients for baking.
I use this almond streusel to add a crunchy topping to my Raspberry Streusel Friands, but it's also the base for my Whisky Oat Crumble which I use as the topping for my apple crumble.
Plain flour (or gluten free)
- Combine the dry ingredients in a bowl and mix together
- Melt the butter, add the dry ingredients and mix thoroughly
- Bake at 160C fan for 15 minutes, or sprinkle uncooked over fruit crumbles or cakes before baking