Cinnamon-Almond Pita Streusel
Swap out traditional ingredients of streusel and instead opt for a combination of crumbled, sweetened pita pockets and almonds that can be sprinkled over all kinds of sweets.
- Yield: Makes 2 1/2 cups
Photography: Con Poulos
Source: Everyday Food, May 2011
- 2 pitas, torn into large pieces
- 1/2 cup slivered almonds
- 4 tablespoons unsalted butter, melted
- 2 tablespoons packed dark-brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. In a food processor, pulse pitas and almonds until coarsely ground. Transfer to a medium bowl. Add butter, both sugars, salt, and cinnamon; toss to coat.
Transfer mixture to a large parchment-lined rimmed baking sheet and bake, stirring occasionally, until golden and crisp, 10 to 12 minutes. Let cool on sheet on a wire rack. Serve streusel sprinkled over ice cream, yogurt, or oatmeal.