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Fruit Crisp Topping

Fruit crisp topping made with rolled oats, flour, brown sugar, cinnamon, nutmeg, and cold butter for a chunky crumble. Bake until deeply golden so it crisp-sets over fruit filling.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Fruit crisp topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed
  • 2 tbsp granulated sugar
  • 0.5 cup chopped nuts optional
  • 0.25 cup shredded coconut optional

Equipment

  • 1 sheet pan

Method
 

Make the crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl.
  2. Add any optional add-ins (chopped nuts and shredded coconut) and toss to combine.
  3. Add cold cubed butter and work it into the mixture with your fingertips, two forks, or a pastry cutter until large chunky clumps form; leave some pea-sized butter pieces.
Use and bake
  1. Use immediately by scattering the topping over your prepared fruit filling.
  2. Alternatively, refrigerate the crumble in an airtight container up to 5 days or freeze up to 3 months before using.
  3. Bake over any fruit filling at 375°F for 35-45 minutes until deeply golden.

Notes

Pro tip: keep the butter very cold so you get chunky clumps instead of a powdery topping. Refrigerate leftover crumble (before baking) in an airtight container up to 5 days, or freeze up to 3 months; bake from thawed or partially thawed for best clump texture. For a dairy-free swap, use a 1:1 cold dairy-free butter stick, cubed, since the crumble depends on fat for browning.