Oatmeal Crumble Topping Recipe
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.
Equipment
- 9 x 13 baking pan
Ingredients
For the fruit filling:
- 4 1/2 pounds of fresh fruit cleaned, cored, and sliced
- 3 tbsp sugar
- 3 tbsp corn starch
- Flavors to match fruit: 1 teaspoon ground cinnamon lemon or orange zest, maple syrup, or vanilla extract
Topping ingredients:
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 cup old-fashioned rolled oats
- 9 tbsp unsalted 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.