Ingredients

• except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed.  Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.  Refrigerate until needed.  Covered well, the crumb mixture can stay in the refrigerator for up to 3 days.
• This is a little more than you need for the 7-x-11-inch breakfast cake … or not: my husband always says that there’s no such thing as too much streusel.