How to make Streusel (topping for desserts)

Germany is basically covered in Streusel. 

All bakeries have that in common....drooling mouth watering desserts covered in crunchy buttery Streusel like in the photo of Berlin.

 Well it turns out it is not such a big deal at all. I made it the other day for a coffee cake (and the cake ended up in its entirity in the trash), but the saving grace of the cake was that I learned to make Streusel and I made so much that I froze it and now I am putting it on all muffins. It is awesome.

 In Germany they make it with only butter, flour and sugar, but I like this american twist and brings cakes and muffins to another level, like Pro-level.

INGREDIENTS:
-1 cup of brown sugar (170 grams).

-1+3/4 cups of flour.

-3/4 cup of cold butter (170 grams).

-1+1/2 cups of pecans or walnuts (optional).

-1+1/2 teaspoons of cinnamon.

-1/2 tsp of salt.

STEPS:

1. Cut the cold butter into little cubes and add to a bowl with the rest of the ingredients (except for the nuts). 

2. With your hands mix it all together until it all becomes this brown mix. The butter will be a little dissolved but still will have chunks. 

3. Now add the nuts that you have chopped up before to make them smaller.

That's it! Now freeze it! and you will always have it ready to top up desserts. It is great. I use brown cane sugar cause it is not too sweet, or coconut or any brown sugar that is not crazy sweet like white.