Streusel is a staple in our household. I’ve been using this in all of my pie recipes lately because I don’t want to fuss with making a lattice. Plus, this lets me stretch that Pâte Sucrée dough into two pies! I love the crunch and the nuttiness of the almonds and oatmeal. Don’t be afraid to use this in a cobbler, crumble, bar, tart, or cake. It’s an easy way to make a weekday dessert wholesome and delicious during those cold Winter months.
- 75g (about ¼-cup plus 1½T) Unsalted Butter, softened
- 75g (about ¼-cup plus 2T) Granulated Sugar
- ½g (Pinch or ⅛t) Kosher Salt
- 75g (about ½-cup and 1t) Almond Flour
- 75g (about ¾-cup plus 3T) Stone-Ground Oatmeal
- Cream the butter, sugar, and salt in a stand mixer. Mix until fully incorporated.
- Add the almond flour and oatmeal and combine.
- Chill in the refrigerator until firm, or up to 2 days.
- The proportion of ingredients are equal by weight, so it is easy to scale the recipe up or down. If you’re keen on more crumble, bulk up the recipe. If you want the fruit to be more visible underneath the streusel, make less. I find the recipe above the perfect amount for one 9-inch pie.
- The butter, sugar, and salt mix should be smooth before adding the other two ingredients.
- Rolled oats can be used instead of stone-ground, although the stone-ground gives the streusel a crunchier texture.
- The streusel freezes for about 2 months, covered in plastic wrap and placed inside a zip bag.
- If frozen, let it thaw on the counter for an hour, or in the refrigerator overnight.
- This recipe is gluten-free, if you’re using oatmeal that has been specially processed in a gluten-free facility.
- Total Fat 13.1g16.8%
- Saturated Fat 5.2g26%
- Trans Fat 0g
- Unsaturated Fat 7.2g
- Polyunsaturated Fat 1.7g
- Monounsaturated Fat 5.5g
- Cholesterol 20mg6.7%
- Sodium 28mg1.2%
- Total Carbohydrate 17.4g6.3%
- Dietary Fiber 1.9g6.8%
- Total Sugars 9.9g
- Includes 9.3g Added Sugars18.6%
- Protein 3.3g6.6%
- Vitamin A 64µg4.3%
- Vitamin C 0mg0%
- Vitamin D 0µg0%
- Calcium 29mg2.9%
- Iron 1mg5.6%
- Potassium 98mg2.8%
As this is a standard 2:1:1 ratio of flour, sugar, and butter, you are welcome to use wheat flour to make up (in equal weight, e.g. 150g) the almond flour and oatmeal. Some all-purpose flour and ground cinnamon will make this recipe more like a New York-style crumb cake.
**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**