This Sourdough Oat Streusel is the perfect all-purpose crumble topping for fruit crisps, pies, muffins, and quick breads. Made with sourdough discard, it comes together in just a few minutes and adds a deliciously crunchy texture and tangy flavor to your favorite baked goods.
With its crispy, chewy, and buttery texture, adding oat streusel is an easy way to elevate your homemade baked goods.
And this sourdough version is my absolute favorite oat streusel recipe. It's a tangy twist on the classic that compliments everything from muffins and quick breads to fruit crisps and pies. I especially love using it on my sourdough apple pie and sourdough blueberry muffins.
Made in just a few minutes, it can easily be prepared ahead for added convenience, which is especially helpful around the holidays.
I hope you enjoy this simple and easy sourdough oat streusel recipe as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Using sourdough discard not only reduces waste but also adds a subtle tangy flavor to the oat streusel topping.
- Rolled Oats- Choose rolled or old-fashioned oats for a chewy, hearty texture.
- All-Purpose Flour- Lends structure and a light, crispy texture.
- Butter- Cold butter is important for making the streusel crispy and flaky.
- Brown Sugar- A touch of brown sugar sweetens the streusel just right, without making it too sweet.
- Cinnamon- Adds a warm flavor to the oat crumble that pairs well with fruit crisps and pies.
- Kosher Salt- Enhances the flavor of the streusel and balances the sweetness.
Tips for Success
- Keep butter cold. Use cold butter for a crispier streusel.
- Don't overmix. Mix just until the ingredients are combined to avoid making a tough crumble. The streusel should be crumbly, with some larger butter chunks for texture.
- Make ahead. Prepare the streusel in advance and store it in the refrigerator or freezer.
How to Make Sourdough Oat Streusel Topping
Here is how to make sourdough streusel topping with oats.
Step 1: Combine dry ingredients. In a large mixing bowl, combine flour, rolled oats, brown sugar, ground cinnamon, and kosher salt. Mix well until evenly combined.
Step 2: Add remaining ingredients. Add cubed butter and sourdough discard to the dry mixture. Using your fingertips, a pastry cutter, or a fork, mix until no dry flour remains and the streusel sticks together when pressed.
Step 3: Use immediately or refrigerate. Use the streusel topping immediately or refrigerate for later use.
How to Store
Store the prepared sourdough oat streusel in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using.
Ways to Use This Sourdough Oat Streusel
This sourdough oat streusel topping is perfect for adding a delicious crunch to a variety of baked goods.
I love using it on my sourdough apple pie for a comforting Thanksgiving dessert. Or sprinkled over sourdough blueberry, pumpkin, or apple muffins for breakfast. It’s also great on fruit crisps, galettes, coffee cakes, and baked oatmeal.
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📖 Recipe
Sourdough Oat Streusel
Equipment
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 cup (80 grams) rolled oats
- ¼ cup (50 grams) brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
- ¼ cup (50 grams) sourdough starter discard
Instructions
- In a large mixing bowl, combine flour, rolled oats, brown sugar, ground cinnamon, and kosher salt. Mix well until evenly combined.1 cup (120 grams) all-purpose flour, 1 cup (80 grams) rolled oats, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- Add cubed butter and sourdough discard to the dry mixture. Using your fingertips, a pastry cutter, or a fork, mix until no dry flour remains and the streusel sticks together when pressed.½ cup (113 grams or 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
- Use the streusel topping immediately or refrigerate for later use.
Notes
- Yield: Enough for one fruit crisp, pie, or 12 standard-sized muffins.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
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