Streusel Topping

Makes: 1 generous cup

4 tablespoons (1/2 stick) unsalted butter

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light or dark brown sugar

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon kosher salt

1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second bursts until completely melted, 30 to 45 seconds total. (Alternatively, melt in a small saucepan over medium-low heat.)

2. Add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, if using, and 1/4 teaspoon kosher salt. Stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes.

3. To use, sprinkle the streusel evenly over the top of the batter of your baked good before baking, then bake as directed.

Note: The streusel can be made up to three days ahead and refrigerated in an airtight container. Alternatively, the streusel can be frozen in an airtight container for up to three months. Let thaw at room temperature while you prepare the batter for your baked good, or thaw in the refrigerator overnight before using.