Scattering homemade streusel on top of pretty much anything is an easy way to transform it into an instant treat. Strew some streusel on top of cut fruit and suddenly it’s a full-fledged dessert. But making your own crispy clusters is usually a commitment to turning on your oven. This version, made entirely on the stovetop, is an easy way to whip up a batch of homemade streusel crumbles without ever having to preheat your oven. You just toss melted butter with flour, brown sugar, oats, cinnamon, salt, and vanilla extract to create marble-size clusters. Instead of baking them (the go-to method for almost all streusel recipes) you’ll cook them up in a skillet until slightly crisped and golden. The streusel might feel slightly soft even after you cook it, but as it cools it will crisp up into crunchy clusters that are ripe for sprinkling over just about anything.
Serve this streusel over yogurt with fruit and a drizzle of honey for a hearty breakfast, or use as a blank canvas for a quick mix-and-match trail mix by adding whatever dried fruit and nuts you have on hand. Since it keeps well for 5 days, go ahead and make a big batch and keep it on hand—your future self will thank you.
What you’ll need
9-Inch Cast-Iron Skillet
$25 At Amazon
Silicone Spatula
$22 $19 At Amazon
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Cinnamon
$9 At Burlap and Barrel
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Recipe information
Total Time
15 minutes (plus cooling)
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Mix ¾ cup plus 1 Tbsp. (102 g) all-purpose flour, ⅔ cup (packed; 133 g) dark brown sugar, ½ cup (50 g) old-fashioned oats, 2 tsp. ground cinnamon, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl to combine.
Step 2
Melt 7 Tbsp. unsalted butter in a 9" cast-iron skillet over medium heat. Pour melted butter over dry ingredients and add 1½ tsp. vanilla extract; mix together with your hands by squeezing to create marble-size clumps. Reserve skillet.
Step 3
Melt remaining 1 Tbsp. unsalted butter in reserved skillet over medium-low heat. Add streusel to pan and cook, stirring gently and often and breaking up any larger clumps into marble-size pieces (like cooking ground meat), until browned, slightly firm, and fragrant, 8–10 minutes. (Streusel will firm up even more as it cools, so don’t fret if the clumps feel slightly soft.)
Step 4
Transfer streusel to a large plate or a rimmed baking sheet and let cool. Break up into pieces (streusel should be crisp).
Do Ahead: Streusel can be made 5 days ahead. Store airtight at room temperature.
Recipe notes
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