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Fruit Crisp Topping

Fruit crisp topping with a chunky oat-brown sugar-butter crumble and warm cinnamon specks. Made by cutting cold butter into dry ingredients until pea-sized pieces remain, then baked until deeply golden over fruit.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Fruit crisp topping
  • 1.5 cup rolled oats Rolled oats create the crisp, chunky texture.
  • 1 cup all-purpose flour Helps bind the crumble and deepen browning.
  • 0.75 cup brown sugar Packed brown sugar adds molasses flavor.
  • 1 tsp cinnamon For warm spice throughout the crumble.
  • 0.25 tsp nutmeg Adds a subtle, aromatic warmth.
  • 0.25 tsp salt Balances sweetness.
  • 0.75 cup unsalted butter Must be cold and cubed so clumps stay chunky.
  • 2 tbsp granulated sugar Adds extra sparkle and crisping.
  • 0.5 cup chopped nuts Optional add-in for crunch.
  • 0.25 cup shredded coconut Optional add-in for toasty coconut flavor.

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Combine rolled oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl.
  2. Toss everything until the color and spices look evenly distributed.
Add optional crunch
  1. Add chopped nuts and shredded coconut, then toss to combine if using.
Cut in cold butter
  1. Add cold cubed butter to the bowl and work it into the mixture with your fingertips, two forks, or a pastry cutter until large chunky clumps form.
  2. Stop when some pea-sized butter pieces remain for extra crisp, buttery pockets.
Use or store
  1. Use immediately over your prepared fruit filling, or refrigerate in an airtight container up to 5 days, or freeze up to 3 months.
Bake over fruit
  1. Bake over any fruit filling at 375F for 35-45 minutes until deeply golden.

Notes

Pro tip: keep the butter cold and avoid overmixing so you get chunky clumps instead of a sandy topping. Refrigerate leftovers (topping used or unused) up to 5 days in an airtight container; freeze up to 3 months. For a lighter option, swap the all-purpose flour 1:1 with whole-wheat pastry flour for a slightly nuttier crumble (texture will be a touch less fine).