Every baker needs a foolproof oatmeal crumble topping recipe in their back pockets. With this recipe in hand, you can instantly whip up a delicious summer treat.
4 1/2poundsof fresh fruitcleaned, cored, and sliced
3tbspsugar
3tbspcorn starch
Flavors to match fruit: 1 teaspoon ground cinnamonlemon or orange zest, maple syrup, or vanilla extract
Topping ingredients:
1/2cuppacked light brown sugar
1/2cupall purpose flour
1/2cupold-fashioned rolled oats
9tbspunsalted butter
Instructions
Preheat oven to 375 F.
Grease a 9 x 13 or large oval baking dish.
In a large bowl, combine the fruit, sugar, corn starch, and flavor agent.
Pour the fruit into the prepared baking pan.
For the crumb topping:
In a medium bowl, combine flour, rolled oats, and brown sugar.
Cut the cold butter into half-inch cubes.
Use your finger tips to mash the butter into the dry ingredients until clumps begin to form and no more butter streaks are visible.
Bake and serve:
Pour the oat crumb mixture over the top of the fruit. Place the pan on a rimmed baking sheet and bake until juices are bubbling and streusel topping is golden, 45 minutes to 1 hour. If your crumble begins to get too brown before your fruit is bubbly, cover with aluminum foil to keep it from burning while your cook finishes cooking.
Let cool on a wire rack until just warm. Serve warm or at room temperature topped with a scoop of vanilla ice cream.
Notes
Cooled crumble will keep in an airtight container in the refrigerator for several days.