Cinnamon-Almond Pita Streusel

  • Yield: Makes 2 1/2 cups
Cinnamon-Almond Pita Streusel

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


  1. 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.

  2. 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.

Cook's Notes

Store in an airtight container, at room temperature, up to 4 days.


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