At the little bakery where I work, we always have at least a couple gallons of streusel in the freezer. The type of streusel changes with the seasons, as our fruit pies shift from apple to pear, from strawberry to peach. Of all the recipe cards in our collection, streusel is the chillest chick at the party.
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<br />It takes just minutes to whip up, can be baked straight from the freezer, and keeps there for months. It can be piled on pies or layered into cakes. Or—à la Dorie Greenspan, who writes about “streusel crunch” in her book Dorie's Cookies—it can be baked solo on a sheet tray, then scattered over ice cream. Or yogurt.

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