Makes enough topping for a 10-inch round or a 9x13x2-inch coffee cake or 16 muffins

⅓ cup (⅔ stick) unsalted butter
½ cup old fashioned oatmeal
⅓ cup very fresh light brown sugar
⅓ cup stone-ground whole wheat flour, spooned in and leveled
⅓ cup all-purpose flour, spooned in and leveled
¾ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt

Place the butter in a heavy-bottomed 3-quart saucepan and heat until almost melted; remove from the heat and cool to tepid. Empty the oat mixture into the butter, then toss with a fork until crumbs are formed.

Place ¼ cup oatmeal, sugar, flours, cinnamon, baking powder and salt in the work bowl of a food processor fitted with the steel blade. Pulse to blend, then add the remaining ¼ cup of oatmeal.

Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your finger tips. Before using, let the streusel stand at least 10 to 15 minutes.

Copyright @ 2000 by Carole Walter, CCP
© 2014 Carole Walter | Photos by Saori Kurioka | Site by TesslerDesigns | Contact Carole