Snickerstreusel Dessert Recipe

This dessert topping combines the sweetness and spice of Snickerdoodles with buttery oatmeal streusel, offering a versatile addition to baked goods.

With the option to customize flavors, it’s perfect for adding a delicate crunch to muffins, quick bread, pies, and more.

Active Time 15

Course Dessert

Cuisine American

Servings 1/2 cups

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

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.

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.

Keyword cinnamon sugar streusel, dessert recipes, oatmeal streusel topping, Snickerstreusel topping, versatile dessert toppings

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