Freezer Streusel Recipes

Steps:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

Steps:

• In a bowl of a food processor, place the walnuts, brown sugar, flour, cinnamon, nutmeg, salt and vanilla; pulse briefly to combine.
• Add in the COLD butter chunks; process to make a coarse crumble mixture.
• Freeze in a covered freezer container, or a ziploc freezer bag, and remove as needed.

Steps:

• Place walnuts, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla in the work bowl of a food processor (if processor is too small, process half a batch at a time).
• Pulse briefly to combine.Add butter chunks and process to make a coarse, crumbly mixture.
• Freezes almost indefinitely.