So I have this weird inclination to make a batch of streusel, not cake or pie, just streusel. Everyone I know loves the crumbly stuff, so I'm looking for a great recipe for streusel, which I guess would come off an cake or pie recipe. Also, I think I tend to prefer a combination of brown and white sugar, but can anyone tell me more specifically which sugar is used for which purpose... like what suits a certain type of recipe more than the other. I hope I'm not being too vague. I'd like to find a stellar streusel recipe and give it out in little cellophane baggies tied with ribbon for the holidays.
Thanks in advance,