Pumpkin Spice Streusel Crunch

Crumble this on anything that needs some spicy autumnal warmth and crunch, or fold it into cookies like my Pumpkin Pecan Crunch Boulders.

Ingredients

1.5 oz Rolled Oats

1/2 oz All-Purpose Flour

1/2 oz Light Brown Sugar

1/2 tsp Diamond Crystal Kosher Salt or 1/4 tsp Table Salt

1.5 tsp Cinnamon

1/4 tsp Ground Ginger

1/4 tsp Nutmeg (freshly grated if possible)

1/8 tsp Clove

4 oz Untoasted Pecans, roughly chopped

1/4 oz Malted Milk Powder

1 oz Unsalted Butter, at room temperature

Directions

1. Line an aluminum baking sheet with parchment paper and preheat oven to 275ºF.
2. In a large bowl toss together everything but the butter to distribute everything.
3. Add the butter to the bowl and mash it into the dry ingredients until the butter has been evenly incorporated and the mix is clumpy. I find that using my impeccably clean hands is the easiest method.
4. Scatter the clumpy mix onto the parchment-lined baking sheet in a sparse even layer.
5. Bake until noticeably dry, about 10-12 minutes. If any butter pockets survived the mixing they will melt and bubble, but those bits will solidify relatively quickly.
6. Remove from the oven and allow to cool on the pan until no trace of warmth remains. Store at room temperature in an airtight container for a week until ready to use, or freeze to keep indefinitely.