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Fruit Crisp Topping

Fruit crisp topping made with a chunky oat-brown sugar-butter crumble. Mix-and-rub cold butter into the dry ingredients for pea-sized butter pieces, then bake until deeply golden.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fruit crisp topping mix
  • 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 add-in
  • 0.25 cup shredded coconut optional add-in

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 chopped nuts and/or shredded coconut, if using, and toss until evenly distributed.
  3. Add cold cubed unsalted butter and work it into the mixture with your fingertips, two forks, or a pastry cutter until large chunky clumps form, with some pea-sized butter pieces remaining.
Use or store
  1. Use immediately by scattering the topping over your prepared fruit filling.
  2. If not using right away, refrigerate the crumble in an airtight container up to 5 days, or freeze up to 3 months.
Bake
  1. Bake over any fruit filling at 375F for 35-45 minutes until deeply golden.

Notes

Pro tip: cold butter is key—keep the crumble refrigerated while you prep the fruit so it bakes into crisp, chunky clumps. Storage: refrigerate up to 5 days; freeze topping mix up to 3 months. For a dietary swap, use a plant-butter substitute in the same amount for a dairy-free crumble (texture may vary slightly).