Gluten Free Streusel Topping

When I was a teenager my best friend and I used to make these blueberry muffins with crumb topping. They were ok out of the oven, but somehow when stored in a tupperware container in the refrigerator that crumb topping took on a whole new level of WHOA.

I used to think it was some special concoction by whatever boxed company made those muffins. Imagine my surprise and delight when I realized that a good streusel improved many a delicious streusel.

This recipe was inspired as I was thinking about banana pudding. It’s summertime and I think of family reunions and big bowls of banana pudding sitting around. Where I come from a good version uses Nilla wafers, which are filled with gluten. I actually found a gluten free version but never got excited about using it. In the end I was inspired to make a fancy version of banana pudding instead of basic picnic fare. Now that I have this going, I’ve been brainstorming all kinds of treats to put this on! Stay tuned for that banana pudding and other gluten free streusel topped treats!

This is a really simple recipe and can be made ahead of time and either stored un-toasted to put on baked goods, or toasted for no bake goodies. After toasting this I was a bit concerned about having enough because my daughter kept sneaking into the kitchen to swipe some off the tray. You could even add this to yogurt or fruit for a satisfying sweet crunch.

To make this easy gluten free streusel, simply melt butter in a saucepan, adding sugars and nutmeg while stirring to incorporate. Place into oven and bake for 15 minutes at 350 degrees. Alternatively, you could remove the topping from the sauce pan and place over muffins or cakes and cook with your dessert. You could also freeze this for later use.

Do you love crump topping? What dessert will you place this gluten free streusel on?