Step 1

Position a rack in center of the oven and preheat to 350F / 175°C.

Step 2

Measure and sift the flours, sugars, cinnamon, baking powder and salt into a medium mixing bowl.

Step 3

Pour the oil over the dry ingredients and mix until the dry ingredients are crumbly and coated with the oil. The mixture should be damp, not wet. Add more oil, a little at a time, as needed.

Step 4

The streusel is now ready to use. Press some of the mixture into larger pieces or chunks and some into smaller pieces — you will have some lose bits as well.

Step 5

The streusel can be refrigerated for up to 2 days or frozen, airtight, for up to 1 month. Defrost the streusel before using.

Step 6

To pre-bake the streusel crumble, spread it out in an even layer onto a parchment paper-lined baking sheet. Place in the preheated oven and bake for 10 to 12 minutes or until the crumb looks dry and lightly browned.

Step 7

Remove from the oven and set aside to cool to room temperature. It will crisp as it cools.

Step 8

When cool, use as directed in a specific recipe or store, airtight, refrigerated or frozen, until needed.

Step 9

If you want a gluten free version of this dish, use a gluten free granola in place of the crumble.