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Re: Streusel


>Okay, so I'm trying to convert some recipes from deadly
>to at least low-fat, preferably fatfree.  Does anyone have a
>suggestion as to something to use as a binder for
>streusel topping?

I make a streusel-like topping for apple crisp by mixing flour (I use
whole-wheat), oatmeal, cinnamon and enough honey to make it clump together.
 Tastes good too!