Return to Content

Streusel in a Skillet

Streusel in a Skillet
11 votes, 4.00 avg. rating (79% score)
Print Friendly

How to make easy, delicious streusel in a skillet, perfect to top any dish or dessert. Just cook, crumble and enjoy!

My greatest dessert weakness is for crisps and cobblers. Do any of you feel the same way? I can walk away from chocolate torte or pass by a cheesecake without a twinge of longing, but put a bowl of apple crisp in front of me and I’m a goner.

Crisps and cobblers are pretty simple to make, but you’re looking at more than an hour’s time commitment, between preheating the stove, making the topping and filling, and baking. I wondered if there might be a shortcut—a way to get the thrill of the crisp without the wait.

Readers, I’ve done it. A streusel topping you cook in a skillet in 15 minutes. You can make a batch,  use a little, and freeze the rest. You can put it on ice cream, yogurt, or puddings. You can cook up some blueberries, strawberries, raspberries or peaches in a pot with some sugar for just a few minutes, then top it. Today, I had some fresh rhubarb, so that’s what I used (I cooked it with sugar to taste and a little lemon juice. Simple.). In the amount of time it took to “toast” the streusel in the skillet, the rhubarb was cooked.

Streusel in a Skillet
Enjoy this tasty treat on top of any dessert.

Skillet Streusel

Total time: 15 minutes

Active time: 15 minutes

Makes: 8 servings

  • 1/2 cup pecan halves, chopped fine
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 7 tablespoons salted butter, melted
Streusel in a Skillet The ingredients

Instructions:

In a medium bowl, stir together the pecans, flour, brown sugar, and salt.

Streusel in a Skillet The dry mixture

Add the butter and stir with a fork until small clumps form.

Streusel in a Skillet Now we have streusel.

Set a large skillet over medium heat. Pour the mixturel into the pan. At first, it will look quite pale.

Streusel in a Skillet Uncooked streusel in the skillet

Cook the mixture, stirring almost constantly. It will soon begin to darken in color. If the mixture starts to stick or burn, reduce the heat to low. When it turns a nice toasty brown, remove it from the heat.

Streusel in a Skillet The finished streusel

Spoon the topping over cooked fruit, yogurt, ice cream, or pudding. Transfer any unused streusel to a zip-top bag and freeze for up to 6 months (warm it briefly in a skillet over medium heat to defrost). Enjoy!

Streusel in a Skillet
Photo/Art by Amy Traverso
Stovetop Rhubarb Crumble

 

Enjoy these other related recipes too:

Bourbon-Sweet Potato Casserole with Streusel Topping

Plum Cake with Almond Streusel

Blueberry Streusel Coffee Cake

Pumpkin Streusel Bars

 

Amy Traverso

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
Updated Thursday, May 1st, 2014
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111