How would whole wheat and almond flour (ratio:2:1) work as substitute for all-purpose?
I rarely flinch at making slight variations in a recipe. But I'm asking "permission" because I don't want to interfere with the toasted oat flavor. Plus, I have the ultimate respect for Food 52 kitchen tested recipes!
Recipe question for: Plum Crisp With Toasted Oat Streusel
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