Crumble Topping
This is one of my favorite homemade toppings that enhances almost all desserts – my Crumble Topping Recipe 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!
Ingredients
- 1 cup old-fashioned rolled oats
- 8 tablespoons unsalted butter, cold and cubed (See note.)
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Place all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients.1 cup old-fashioned rolled oats8 tablespoons unsalted butter½ cup all-purpose flour½ cup brown sugar¼ cup granulated sugar½ teaspoon salt½ teaspoon ground cinnamon
- The butter should be fully incorporated and no dry, sandy patches should remain.
- 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.
Suggested Equipment
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.
Nutrition
Serving: 0.25cupCalories: 244kcalCarbohydrates: 33gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 152mgPotassium: 67mgFiber: 1gSugar: 20gVitamin A: 350IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
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This oatmeal crumble topping recipe is a staple of our favorite Fresh Cherry Crisp and Apple Blackberry Crumble recipes.
Try it the next time you make our Cherry Pie with Crumb Topping, Apple Crisp, Rhubarb Crisp, Cranberry Bars, or as an added layer of crunch to our Cranberry Fruit Salad.
Kim’s Tips
Tips
- 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.
- Nuts are a great addition to the crumble topping. Chopped pecans, walnuts, or almonds are all wonderful!
- Use 6 tablespoons of butter instead of 8 for a crunchier topping.
Storage:
- 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: Freeze this topping for up to 3 months.
Your recipe is amazing thank you so very much I put it on top of my homemade blueberry muffins to die for!!!! This is definitely a keeper for sure!!!! Amazing!!!
Thank you Katherine! Kim and I are thrilled you enjoy the blueberry muffins. Have a lovely weekend 🙂
What temperature do you cook these at and for how long
Hi Shontel!
The crumble topping gets added to whatever recipe you’re already making (crisp, crumble, muffins, pie, etc.), so you’d use the time and temperature for that recipe. There’s a link to the blueberry crisp recipe (shown in the photos) in the recipe card notes section. Have a great day! 🙂
Very good recipe! I would eat it all by itself if I could 😀
Thank you Carly! We glad you enjoy the crumble topping. Have a lovely day 🙂