Recipe information
Yield
Makes about 120 g (2/3 cup)
Ingredients
40 g flour (1/4 cup)
20 g old-fashioned rolled oats (1/4 cup)
2 g ground cinnamon (1 teaspoon)
1 g kosher salt (1/4 teaspoon)
30 g light brown sugar (2 tablespoons)
25 g butter, melted (2 tablespoons)
0.5 g vanilla extract (1/8 teaspoon)
Preparation
Step 1
In a bowl combine the flour, oats, cinnamon, salt, and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond-size dark oat clusters form.
Step 2
If youāre making the pie the same day, the streusel can wait out on the counter. If youāre making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright Ā© 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon AppĆØtit. As founder of the desserts programs at Momofuku, including Noodle Bar, SsƤat;m Bar, Ko and MĆ” PĆŖche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
