All-Purpose Crumble Topping

Season: All | Active Time: 10 minutes | Total Time: 10 minutes | Difficulty: 1 (Very Easy)

This is a very riffable basic crumble recipe that works as a topping on a variety of pies, tarts, and cakes.

Makes about 3 cups

1 cup all-purpose flour (4.6 oz / 130g)

1 cup old-fashioned rolled oats (3 oz / 90g)

⅓ cup packed light brown sugar (2.3 oz / 65g)

1 teaspoon ground cinnamon

½ teaspoon Diamond Crystal kosher salt

10 tablespoons unsalted butter (5 oz / 142g), cut into ½-inch pieces, chilled

Make the crumble: In a medium bowl, toss together the flour, oats, brown sugar, cinnamon, and salt until combined. Add the butter and toss to coat, then use your fingertips to work the butter into the flour mixture until no visible pieces of butter or floury spots remain. It should naturally clump together and hold its shape when squeezed. Cover and refrigerate the crumble until ready to use.


Almond Crumble: Substitute 1 cup sliced almonds for the oats.

Buckwheat Crumble: Replace ¼ cup of the all-purpose flour (1.2 oz / 33g) with ¼ cup buckwheat flour (1.2 oz / 33g).

The crumble mixture, covered and refrigerated, will keep up to 4 days.

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