

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)!
In a medium bowl, combine the flour, oats, sugar, cinnamon, and salt.
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.
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.
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