To a medium bowl add the melted butter, brown sugar and white/cane sugar. Stir to combine.

Add the flour to the butter mixture and using a fork (do not use a spoon or spatula), gently toss everything together to form a mix of sandy, small, medium and large clumps, making sure to incorporate all of the dry flour. It's good for it to be really irregular with clumps of all different sizes. Be careful not to overmix it because you'll end up breaking up the clumps.

Add the streusel to the top of your favourite baked goods like cakes, muffins, quick breads or pies prior to baking. It is usually necessary to add about 2 minutes onto the cooking time stated in your recipe.

To cook in an oven - Preheat oven to 350 °F (175°C). Make the streusel as per the instructions above then spread it out in a thin layer on a parchment paper-lined baking tray. Cook for about 10 to 12 minutes, or until the crumb looks dry and lightly browned. Remove from the oven, allow to cool completely on the tray (it willl firm up as it cools) then store at room temperature in an airtight container.This method will produce a slightly crunchy vegan streusel. For a softer streusel use the stovetop method below.

On the stovetop - Make the streusel as per the instructions, but use a small saucepan or skillet to mix it up in instead of a mixing bowl. Place over low heat, stirring gently with a fork constantly for about 5 minutes, just enough to cook the raw flour. Remove from the heat, spread it out on a baking tray or large plate (being careful not to break up the clumps), and allow to cool completely, then store at room temperature in an airtight container or jar.