Pecan-Oat Streusel
- ¼ cup (28 grams) chopped pecans
- ¼ cup (20 grams) old-fashioned oats
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ cup (31 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 3 tablespoons (42 grams) unsalted butter, cubed
- In a small bowl, whisk together pecans, oats, brown sugar, flour, salt, and nutmeg. Using a pastry blender, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate in an airtight container for up to 3 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/hummingbird-loaf/
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