Whether you’re craving a sweet snack or need to put the finishing touches on a strawberry rhubarb pie, this easy oat crumble topping deserves a spot in your repertoire. The cinnamon and brown sugar crunch is a boon to all sorts of baked fruit desserts: Sprinkle it on top of an open-face cherry pie in the summer or a Thanksgiving pumpkin pie come November. (Can’t make up your mind which pie to prepare? Check out our build-your-own pie bar.) Pile it on an ice cream sundae, milkshake, or a bowl of Greek yogurt. Consider it your go-to for all manner of fruit crisps. Or pack up a batch to take to the beach or campsite to spoon over grilled fruit with Mason jar whipped cream.
Opt for old-fashioned or rolled oats (quick-cooking oats will lose their crunch). If desired, you can substitute a cup of gluten-free flour, or add ½ tsp. of allspice, ground ginger, cardamom, or other baking spices in addition to the cinnamon. Or, throw in a handful of golden raisins or dried cranberries and chopped pecans or walnuts for a granola-like treat. Cool the crumble topping completely on a wire rack before adding to your dessert of choice to keep its crunchy texture intact. You can even prepare the oat crumble topping recipe through the second step and store a batch of the unbaked oat mixture in an airtight container in the freezer in case of dessert emergencies down the road. Your future self will thank you.
Recipe information
Total Time
45 minutes
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Place rack in middle of oven; preheat oven to 375°F.
Step 2
Whisk 1 cup (125 g) all-purpose flour, ½ cup (107 g) light brown sugar, ½ tsp. baking powder, ½ tsp. ground cinnamon, and ¼ tsp. kosher salt in a large bowl. Add ½ cup (1 stick) unsalted butter at room temperature, cut into pieces, and work into flour mixture with your fingertips until pea-size lumps form. Add ¾ cup (67 g) old-fashioned oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
Step 3
Transfer oat mixture to a parchment-lined rimmed baking sheet; bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate pan and continue baking until crumble is dark golden brown, about 8 minutes more. Let cool.
Do Ahead: Crumble can be prepared 3 days in advance. Let cool completely, then store in an airtight container at room temperature.
Editor’s note: This oat crumble topping recipe was first printed in October 2016 as part of our Build-Your-Own Thanksgiving Pie Bar. Head this way for more of our favorite recipes with oats →
Recipe notes
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