All-Purpose Streusel

By Chrissy / Eat Some, Wear Some
February 23, 2016
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Author Notes: My freezer is never without at least one bag of streusel - ready at a moments notice to top any fruit, muffin or even a scoop of ice cream.
Chrissy / Eat Some, Wear Some

Makes: 6 cups

  • 8 ounces unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 cup thick-cut rolled oats
  • 1 cup cups walnuts, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  1. Melt the butter and keep warm.
  2. Combine the rest of the ingredients in a large bowl. Pour in the warm butter and mix until most of the dry ingredients are moistened but it is still clumpy.
  3. Spread the streusel out onto a baking sheet, keeping it clumpy, and refrigerate for 30 minutes or more to set.
  4. Top fresh or frozen fruit, a batch of blueberry muffins or bake and top some vanilla ice cream. Freeze in ziploc bags for up to 6 months.

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