Sourdough Oat Streusel

A piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.

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.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 230kcal

Author Ashley Petrie, RDN, LDN

Equipment

Mixing bowl

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.