i just wanna say i ended up here coz i was looking for big crumble. this is exactly what i was looking for. i prefer this to dust and pebble consistency. thanks for the video, will try it soon on apple pie!

Looks delicious as usual . In my world I use this moment to move products through the kitchen and pantry while creating a new flavor demand by all that tastes something new. In this case half the flour mixture is old fashioned oatmeal thats been paused a few times in the grinder along with the pecans, walnuts and dark and light brown sugar. I use melted butter while mixing to obtain the texture I'm looking for to match the desert, in most cases apple pie crumble. Goes well with peaches cherries and other creations.

Love your energy

Can we use this crumble streusel as a substitute for the crushed biscuits in the cheesecake

How long will the streusel stay crunchy? What if I want to save it for another day, how do I store it so it stay crunchy?

👏👏👏👌👌👌🤜🤛

How long did you bake it?

THIS is not strusel. I've made it for 56 years and believe me, this is not it...🤷🏽‍♀️ Those are mini chunks of dough baked for a crunchy topping. The presentation is nails on the chalkboard, riddled with self-conscious sound effects that you insist on threading throughout your hyperactive, silly and giddy presentation. Please do not misrepresent what you made as STRUSEL. Strusel is CRUMBLY and not smooth. You over mixed it until it was cookie dough...You have an excellent idea to toast it in advance to put on ice cream, etc. unless it is used for a topping on muffins, pie or a cobbler. Then you would put the crumbly and unbaked version of your recipe on top of the unbaked muffins and bake them together so that the topping melds with the muffin or pie and does not burn. Look up any traditional strusel recipe and it will actually warn you against doing what you did to toughen up your dough. 10 minutes! Put that mixer away...