Jaybert41

Peter, Thank you for the reply. I appreciate the recipe for streusel that you have given. Again though, is it the kind of thing that you would make, bake on it own and then use as is afterwords. I just don't know about getting from the raw state (butter, sugar, flour, etc.) to having it be something usable as a garnish to sprinkle onto a plate for example. Any more thoughts on how to achieve that crumbly texture as a single ingredient?

I seem to be blanking out on the pastry section of my school days and I am stumped about making streusel. Not the kind that you just mix up and sprinkle on top of a torte, cheesecake, muffins, etc., but the kind that you can use as a component itself. What is the technique for making crunchy streusel crumbs? I am interesting in savory as well as sweet applications but cannot seem pin down the technique to achieve these cookie crumb like results. Any advice would be appreciated. Thanks!