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Fruit Crisp Topping

Fruit crisp topping with a chunky oat–brown sugar crumble made by working cold butter into dry ingredients for clumps. Scatter it over fruit filling, then bake until deeply golden and fragrant with cinnamon and nutmeg.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Topping mix
  • 1.5 cup rolled oats Use old-fashioned rolled oats for the best chunky texture.
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar Pack it firmly for a deeper caramel flavor.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold and cubed; keep it firm so you get pea-sized butter pieces in the crumble.
  • 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 crisp topping
  1. In a large bowl, combine rolled oats, all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
  2. If using, add the chopped nuts and shredded coconut, then toss to distribute evenly.
  3. Add the cold cubed unsalted butter, then work it into the mixture with your fingertips, two forks, or a pastry cutter until large chunky clumps form, leaving some pea-sized butter pieces.
  4. Use the topping immediately over your prepared fruit filling, or refrigerate it in an airtight container up to 5 days, or freeze up to 3 months.
  5. Bake the fruit crisp over the filling at 375F for 35-45 minutes, until the topping is deeply golden.

Notes

Pro tip: keep the butter very cold and stop mixing once you have chunky clumps—overworking turns it into fine crumbs. Refrigerate leftover topping (uncooked) in an airtight container up to 5 days; freeze up to 3 months. Dietary swap: use a 1:1 gluten-free all-purpose flour to make it gluten-free while keeping the same crumble method.