Looking for a dessert recipe that elevates your baked goods with minimal effort? Snickerstreusel is the answer. This buttery, cinnamon-infused streusel is versatile, quick to make, and adds a delicious crunch to any dessert.
Whether you’re baking muffins, quick bread, or pies, this dessert recipe is a must-have in your baking repertoire.
Why Snickerstreusel Stands Out
What makes Snickerstreusel so special? It’s the perfect balance of sweet, spicy, and crunchy.
The classic combination of cinnamon sugar, oats, butter, and flour creates a topping that enhances any dessert. Not only is it delicious, but it’s also highly adaptable.
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You can customize the flavor by swapping out the cinnamon sugar for lavender-vanilla or ginger-maple variations. Add chopped nuts like almonds or pecans for even more texture and richness.
Another standout feature is its convenience. This recipe takes just 15 minutes to prepare and can be stored in the freezer for months.
Having a batch of Snickerstreusel on hand means you’re always ready to add a finishing touch to your desserts.
Creative Ways to Use Snickerstreusel
This versatile topping can be used in a variety of ways:
- Top Muffins: Sprinkle generously over muffin batter before baking to create a sweet, crunchy crust. It pairs perfectly with fruit-based muffins like blueberry or apple.
- Enhance Pies: Add a layer of Snickerstreusel to pumpkin, apple, or butternut squash pies. It adds both flavor and texture, making every slice irresistible.
- Upgrade Quick Bread: Use it as a topping for banana, zucchini, or pumpkin bread. The buttery crunch complements the moist, tender bread for a bakery-quality treat.
- As a Snack: Bake the streusel on its own in small clusters for a quick, sweet snack or to crumble over ice cream.
Tips for Customization
Snickerstreusel is easily adaptable to suit your preferences or dietary needs:
- Gluten-Free Option: Replace all-purpose flour with oat flour or a gluten-free blend to make this recipe accessible to everyone.
- Nut-Free Version: Skip the nuts or substitute them with seeds like sunflower or pumpkin seeds for a crunchy alternative.
- Vegan Adaptation: Use a plant-based butter substitute to make a vegan version without compromising flavor or texture.
Storing & Prepping in Advance
One of the best things about Snickerstreusel is how easy it is to store. Once mixed, divide it into two zip-top bags and freeze. Each bag is enough to top a 9-inch pie, a dozen muffins, or a loaf of quick bread.
It stays fresh for up to six months in the freezer, so you’ll always have a quick topping ready to go.
Why Every Baker Needs This Recipe
Snickerstreusel is more than just a topping—it’s a way to transform any dessert into a memorable treat. With its rich flavor and crunchy texture, it adds a professional touch to your homemade snickerdoodle recipes.
If you’re baking for a family gathering, a holiday party, or just a cozy evening at home, this recipe ensures your desserts will stand out.
Keep a batch of Snickerstreusel in your freezer, and you’ll never be far from a perfect dessert. It’s simple, versatile, and guaranteed to impress.
Snickerstreusel Dessert Recipe
Ingredients
- 1 recipe Cinnamon Sugar or any Sugar Sprinkle
- ¼ teaspoon Diamond Crystal kosher salt use half as much if using iodized salt
- ¼ cup 1 ounce all-purpose or whole wheat flour (use oat flour or kinako for gluten-free options)
- ½ cup 2 ounces old-fashioned rolled oats (not quick-cooking or instant)
- 3 tablespoons 1½ ounces unsalted butter, very soft (about 70°F)
- ⅓ cup 2 ounces chopped almonds, hazelnuts, or pecans
Instructions
- Combine the Cinnamon Sugar (or Sugar Sprinkle), salt, flour, oats, and butter in the bowl of a stand mixer. Using the paddle attachment, mix on low speed until the mixture becomes mealy and fine.
- Gently fold in the chopped nuts by hand to incorporate.
- Divide the mixture evenly into two pint-sized zip-top bags (approximately ¾ cup or 4 ounces each). Seal tightly and freeze for up to 6 months.
- To use, sprinkle the streusel directly onto your desired baked goods before baking. Each bag is enough to cover a 9-by-5-inch loaf of quick bread, 12 muffins, or a 9-inch pie.
Notes
- For added flavor, experiment with different sugar blends such as lavender-vanilla sugar for blueberry muffins or ginger-maple sugar for banana bread or pumpkin pie.
- Store any unused portions in the freezer to preserve freshness for future use.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.