Adaptrix
Raw
rye
streusel
to
bake
on
top
of
things
Halve
the
salt
and
strew
your
unbaked
streusel
on
top
of
fruit
crumble
pies
and
baked
cheesecakes
and
bake
to
crisp
brown.
Spiced
rye
Add
5
g
(⅛
oz)
of
freshly
ground
cinnamon
or
allspice
to
the
dry
ingredients.
This
is
perfect
with
fruit – apple,
rhubarb,
stone
fruit
or
strawberry
Chocolate
crumb
Swap
the
plain
flour
for
an
equal
weight
of
Dutch
(unsweetened)
cocoa
powder.
Chocolate
and
rye
are
BFFs
(B
est
Flavour
F
riends).
Crisp
rye
streusel
A
tub
of
crunchy
crisp
streusel
is
a
handy
gravel
to
sprinkle/
strew
(‘strew’
is
‘streusel’
in
German,
btw)
into
Nectarine
and
rye
streusel
strudel
(page 105)
or
onto
ganache-covered
cakes
like
the
Gingerspice
angel
food
cake
(page 172).
Use
it
on
a
lemony
glazed
doughnut,
as
a
cheesecake
crumb
base
or
to
simply
embellish
your
night-time
scoop
of
ice
cream.
There
is
enough
butter
in
this
to
crush
for
a
crumb
crust
with
no
extra
binding
butter
required.
Rye
will
bring
an
earthy,
malty-dimensioned
flavour
and
mellow
crunch,
but
you
can
substitute
spelt
or
wholemeal
(whole-wheat).
I
like
a
salty
streusel
…
reduce
the
amount
if
you
are
salt
shy.
Preheat
the
oven
to
150°C
(300°F).
Line
a
baking
tray
with
baking
paper.
Combine
all
the
ingredients
in
a
wide
bowl.
Toss/rub
together
with
your
hands
to
form
a
damp,
sand-like
crumble.
Scatter
the
mix
onto
the
tray
and
bake
for
15
minutes.
Take
the
tray
out
and
stir
with
a
metal
spoon
to
break
up
the
mix–this
will
help
the
streusel
brown
evenly
(it
can
darken
faster
on
the
base).
Return
to
the
oven
and
continue
to
bake
for
another
15
minutes.
Cool
to
room
temperature.
When
cool,
whiz
in
a
food
processor
or
crush
with
a
mortar
and
pestle
to
a
flossy
and
fine
gravel.
Take
care
not
to
over-whiz,
or
the
streusel
will
become
too
moist
and
wet-sandy
again.
Keeps
Store
airtight
at
room
temperature
and
use
within
2
weeks.
Makes
270
g
(9½
oz).
Takes
Less
than
10
minutes
to
mix
and
around
30
minutes
to
bake.
100
g
(3½
oz)
rye
flour
25
g
(1
oz)
plain
(all-purpose)
flour
60
g
(2
oz)
light
brown
sugar
3
g
(¹
⁄
₁₀
oz/heaped
¼
teaspoon)
fine
sea
salt
90
g
(3
oz)
unsalted
butter,
squidgy
soft.