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Crumble Topping (with Oats)

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This is one of my favorite homemade toppings that enhances almost all desserts – Crumble Topping with Oats. This crumble topping is made with rolled oats, two types of sugar and a dash of cinnamon for the perfect crispy addition to any dessert. It’s honestly so good, you’ll want to eat it all by itself!

This crumble topping is a staple of our favorite Fresh Cherry Crisp recipe. Try it next time you make our Cherry Pie with Crumb Topping, Rhubarb Crisp, or as an added layer of crunch to our Cranberry Fruit Salad.

White dish filled with blueberry crisp.

Crumble Topping with Oats

You’ve no doubt heard us rave about the oat crumble that accompanies our go-to fresh fruit desserts! We love this topping because you can use it for any fruit crisp such as cherry, apple, peach, strawberry, etc. The possibilities are endless! Homemade oat topping lends a crunchy element to the soft fruit and we like to throw in a dash of cinnamon to really sell that warm, earthy flavor. 

This crumble oat topping is so good, you could practically eat it as its own dessert. Try sprinkling some over a bowl of creamy cherry vanilla ice cream or frozen yogurt. It’s perfect for summer or for the upcoming holidays because it’s so easy to make for a variety of different sweets. We also love making this crumble topping because of how easy it is to make! The kids can even help out and get their hands a little dirty, too. 

How To Make Crumble Topping with Oats:

  1. Place the rolled oats, cubed butter, all-purpose flour, brown sugar, granulated sugar, salt, and cinnamon into a medium bowl and use a pastry cutter or your hands to combine the ingredients. I find that hands work the best for mixing in this case. It ensures everything is incorporated.
  2. The butter should be fully incorporated and no dry, sandy patches should remain.
  3. Sprinkle the crumble topping evenly over your favorite fruit crisp or pie. Bake according to the recipe instructions. The topping is baked through when it’s lightly browned and crunchy.
Collage showing how to make crumble topping with oats.

Tips and Variations

  • The butter should be cold, not softened. I like to make the topping first when preparing a recipe, then pop it into the fridge to firm up while I prepare the remaining ingredients.
  • It’s important that the ingredients are well mixed and no dry patches remain. Otherwise, you’ll have dry flour patches on your crisp or pie, too.
  • I typically use light brown sugar for the recipe, but you can use dark brown sugar if you want to try a richer, more caramelized flavor.
  • You won’t be able to use steel cut or instant oats for this recipe. Neither will work. Old fashioned (rolled) oats are the best in texture and taste, however quick oats can work in a pinch.
  • If you aren’t a fan of cinnamon, try substituting nutmeg or another spice of your choosing.
  • Nuts are a great addition to the crumble topping. Chopped pecans, walnuts, or almonds are all wonderful!
Top down view of blueberry crisp in a baking dish.

Storage Recommendations 

  • Refrigerator: Because of the butter, the crumble topping needs to stay refrigerated. Keep it in an airtight container for up to 24 hours before baking.
  • Freezer: You can freeze this topping for up to 3 months.
  • Reheating: If you haven’t previously baked this crumble topping and are baking it from the freezer, bake at 350°F for 30 minutes or until the oats are golden brown in color.
Dish filled with blueberry crisp topped with oat topping.

Crumble Topping

Yield: About 2 Cups
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This crumble topping is made with rolled oats, two types of sugar and a dash of cinnamon for the perfect crispy addition to any dessert. It’s honestly so good, you’ll want to eat it all by itself!

Ingredients

  • 1 cup rolled oats
  • 8 tablespoons unsalted butter, cubed
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Instructions

  1. Place all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients.
  2. The butter should be fully incorporated and no dry, sandy patches should remain.
  3. Sprinkle the crumble topping evenly over your favorite fruit crisp or pie. Bake according to the recipe instructions. The topping is baked through when it’s lightly browned and crunchy.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ cup of crumble topping. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*The recipe for the blueberry crisp shown in the photos can be found here.

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Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 138mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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