Cinnamon on anything baked is such a perfect exclamation point. The gentle spicy kick from cinnamon wakes up all the other flavors and makes your baked goods memorable. This gluten-free cinnamon crumb (aka streusel) is such a perfect topping on fruit pies, coffee cake, muffins and fruit crisps.
Cinnamon goes especially well with berries, bananas and peaches. In fact, my favorite food in the world is peach-blueberry pie with cinnamon crumb. I would take it over a cake on my birthday. This crumb does need to be baked so be sure to sprinkle it on just before putting your pie, muffin, or cake in the oven. Or bake it by itself on a sheet pan for about 12 minutes.
This gluten-free cinnamon crumb is a wonderful addition to your favorite muffin, quick bread or fruit crisp. Here are a few of my gluten-free recipes that already use this topping or could be perfect with this cinnamony topping Banana Muffins, Blueberry Muffins, Blueberry Crisp, Gluten-Free Sweet Potato Muffins. and Zucchini, Carrot, Apple Muffins. Pies are also a great candidate for cinnamon crumb. Here is my fill list of gluten-free pie recipes.
This recipe can easily be made dairy-free. Substitute the butter with coconut oil, shortening or butter substitute. I personally am dairy-free, except for butter. But if you need to avoid butter, substitutes will work too. When using a butter alternative like Earth Balance which contains salt, omit the salt called for in the recipe and expect the streusel to have a sweet and salty taste which can actually be pretty amazing!
Add 1/4 tsp ground ginger or a pinch of cayenne pepper to give this cinnamon streusel an extra kick of spice,