Makes about 2 cups
Use this crumble to top a pie or a simple fruit crisp. It can also be baked on a baking sheet as a topping for yogurt, ice cream, pudding, or poached fruit (like this Cardamom-Poached Pear)!
Ingredients
- 1/3 cup all-purpose flour
- 1 cup oats, old fashioned or quick-cooking
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons (2 oz) unsalted butter, cold, cut into 1/2-inch cubes
Directions
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In a medium bowl, combine the flour, oats, sugar, cinnamon, and salt.
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Add the butter to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs.
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Distribute the crumble evenly over the pie or tart and bake as directed. If not using immediately, store the crumble in an airtight container in the refrigerator.
Note: If making the crumble in a food processor, stir in the oats by hand after pulsing in the butter to avoid chopping the oats.
