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Stovetop Streusel
Strew some of this crispy no-oven skillet streusel on top of cut fruit and suddenly it’s a full-fledged dessert. Get our best stovetop streusel recipe here.
👥 3 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●baking sheet
📝 Preparation Steps
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.
. ground cinnamon2 tsp. (1 stick) unsalted butter, divided8 Tbsp¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
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.
. (1 stick) unsalted butter, divided8 Tbsp½ tsp. vanilla extract1
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.)
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.
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