by Faith Durand

Crispy Oat Crumble Topping for Baked Fruit  Recipe

One of the pleasures of cooking is mastering basic formulas that let you improvise and create free-form dishes on the spur of the moment, without a recipe. When it comes to throwing together a quick dessert, one of the handiest things to know is how to make crumble topping for baked fruit.

Whether it's apple crisp, berry crumble or any other baked dessert with the fruit you have on hand, a crumbly, oaty, sweet, crispy topping is what makes it special. The basic formula for a crumble topping is very easy, and it can be switched up easily depending on the fruit underneath. Apples in the fall? Add plenty of cinnamon, ginger and nutmeg. Fresh spring berries? Just a hint of ginger or a touch of vanilla.

You can mix in nuts, or not. You can add dried herbs or fresh mint. It's a go-to formula for me; I use it all the time.

Another aspect of this formula's flexibility is that there's room to play with the basic elements, depending on what you have in the cupboard or refrigerator. Once I didn't have enough butter for a proper crispy and crumbly topping, so I moistened it with a little water and it baked into a slightly cakey and soft topping, which for fresh rhubarb turned out to be just right.

Experiment until you get the texture you want -- it's nearly impossible to mess this up!

Crispy Oat Crumble Topping for Baked Fruit

    Prep Time: 10 minutes

    Cook time: 45 minutes

    Yield: Tops a 9 by 13 pan

Crispy Oat Crumble Topping for Baked Fruit Ingredients

    1 1/2 cup rolled oats

    1/2 cup flour

    1 cup packed light brown sugar

    Spices such as cinnamon, nutmeg, ginger

    Pinch of salt

    1 cup (two sticks) unsalted butter

    Nuts (optional)

Crispy Oat Crumble Topping for Baked Fruit Recipe Instructions

    Mix the dry ingredients, and then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles coarse crumbs.

    Work in the nuts, if using.

    Sprinkle the fruit with the crumbs evenly.

    Bake at 375 as directed for the pie or crumble you're making. (Usually bake this topping in the range of 45 minutes.)

Rhubarb Lavender Crumble

    Prep Time: 20 minutes

    Cook time: 45 minutes

    Yield: Tops a 9 by 13 pan

Rhubarb Lavender Crumble Ingredients

    2 pounds fresh rhubarb, leaves removed and discarded

    1/2 cup sugar

    1/4 cup honey

    Pinch salt

    1/2 teaspoon dried lavender buds

    1 batch of Basic Oat Crumble Topping for Fruit - Softer Version

    3/4 cup sliced and toasted almonds

    2 tablespoons butter

    1/4 cup brown sugar

Rhubarb Lavender Crumble Recipe Instructions

    Heat the oven to 375 F.

    Prepare a 9-by-13 pan by greasing lightly with butter or with oil spray.

    Cut the rhubarb stalks into small pieces -- about the size of your knuckle. They should be evenly sized.

    Toss with the sugar, honey and salt. Rub the lavender between your hands, crushing it into the rhubarb.

    Stir everything and spread evenly in the baking pan.

    Spread the crumble topping over the rhubarb.

    Melt the butter, toasted almonds, and brown sugar together in the microwave or in a small saucepan, and dot over the crumble topping.

    Bake at 375 F for 40-45 minutes, or until the topping is lightly browned.

    Let cool for at least 15 minutes, then serve with whipped cream or ice cream.

 

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Crispy Oat Crumble & Rhubarb Lavender Crumble - Dessert Recipes

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