In a medium bowl, mix together the flour, granulated and brown sugar, cinnamon and nutmeg powder. I like to use freshly grated nutmeg.

Add the softened butter to the brown sugar mixture. Use a fork to cut the butter into the dry ingredients and mix them together. You can also use your hands if you want.

Get the butter completely incorporated with the dry ingredients. You should be able to pinch the dough, and it will hold together.

Now you can proceed to bake this streusel crumb and sprinkle over baked goods, frosted cakes, cookies, cupcakes. Or you can leave it unbaked, and use it to top cakes and muffins before baking them in the oven.

Pre-heat the oven to 350ºF.

Line a baking sheet with parchment paper.

Transfer the streusel dough to the prepared pan. Bake in the oven for about 15 minutes, stirring a couple times in between to help the dough crumble.

Remove from the oven when the crumbs are golden brown.

As soon as you remove it from the oven, use a spatula to break the crumbs apart.

Set it aside to cool down.

Store the crumbs in an airtight container for up to 3 days at room temperature.

You can freeze the baked or unbaked crumble as well. To freeze the crumble, either if it’s baked or unbaked, spread it on a baking sheet lined with parchment paper, and place in the freezer for one hour, until the crumbs freeze. Then transfer to a ziplock bag and freeze for up to 2 months. You can sprinkle the unbaked crumble directly from the freezer over cakes and muffins before baking them.

To use the frozen baked crumble, let it thaw in the fridge overnight, or on the counter for an hour or so before sprinkling over any desserts.