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Crumble Topping

Servings: 1 pie

Ingredients

  • 1/2 cup all-purpose flour 60 grams
  • 1/4 cup rolled oats
  • 1/3 cup light brown sugar
  • 1/2 tsp cinnamon
  • pinch salt
  • 4 tbsp unsalted butter cut into tablespoon sized pieces

Instructions

  • In a food processor, combine the flour, oats, brown sugar, cinnamon and salt. Pulse to mix well. If preparing by hand, whisk dry ingredients in a large bowl.
  • Scatter pieces of butter on top of dry mixture. Pulse until the butter is fully incorporated. By hand, use a pastry cutter, fork or your hands to incorporate the butter until the mixture starts to come together in small crumbles.
  • If using a food processor, turn the mixture into a bowl and using your hands, pinch the mixture together into small crumbles.
  • Cover or place into a freezer bag or use immediately to top your pie. Will keep in the refrigerator for up to three days or you can freeze for up to three months.
    • Whenever I make crumble topping, I make a double or triple batch and freeze the extra. That way, I always have some on hand if I need to make a pie on short notice.
    I'm all about less dishes to do. If I am making a pie crust in the food processor, I make the crumble topping right after. The food processor is already out, you don't have to clean it, just add the ingredients and make some before you wash it and put it away.

Notes

I prefer to use a food processor for this recipe because it breaks the oats down a bit and makes the mixture more consistent. However, making this topping by hand is super easy and usually results in a more textured topping because the oats don't break down as much.  This is equally as delicious but it does tend to brown more in the oven because of the larger crumbles. When I do this by hand I usually use room temperature butter or you can even use melted butter.