A classic crumble recipe made with oats, butter and vanilla that’s perfect for your favorite desserts, breakfasts and sweet treats.
Rolled Oats – I love to add rolled oats crumble because it adds variety in texture, plus the added benefit of whole grain! Try with rolled barley or any mixed rolled cereal as well.Butter – Everything is better with butter! Adds richness to your crumble and helps with creating a golden crisp crumble.Brown Sugar – I like to use brown sugar over white, because the added molasses adds a rich, caramelized crisp to the recipe.Cold Water- it may seem like a insignificant portion of this recipe, but cold water is what gives your crumble its distinct texture. Make sure your water is as cold as possible when adding to your flour/sugar/oat mix
This is a very versatile, classic crumble topping that can really be customized to any flavors you desire. I love to use it on blueberry lemon cobbler, apple crisp, oatmeal and peach cobbler, as few examples. It’s also great on ice cream sundaes! You can also switch up the spices and flavors within the crumble itself, like cardamom, anise. You can also swap vanilla extract for flavors like, orange, lemon or coconut extracts. When preparing your crumble, be sure to use your fingers to press the butter, flour and cold water together. This creates “nooks and nuggets” within the pastry that produces a great texture in your crumble after it bakes. If you want to keep your hands less messy, invest in a pastry cutter, which does most this work for you.
Meal prep tips
This recipe makes a significant amount of crumble that you can use in a variety of recipes. You can bake it in on a cookie sheet or sheet pan and store the cooled crumble in an airtight container for up to two weeks. It can also be mixed and store in the refrigerator unbaked for up to 5 days. To use, simply add your favorite fruit or fillings to a baking dish and sprinkle the raw crumble on top, then bake everything together for an easy dessert.
- Parchment Paper
- Pastry Cutter
- Mixing Bowl
- Baking Tray
- 3 cups flour
- 1 1/2 cups brown sugar
- 1 cup rolled oats
- 1 stick butter
- 1/2 tbsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4-1/3 cup cold water
- Preheat the oven to 360.
- Combine flour, oats, sugar, salt, and spices in a medium mixing bowl and stir until combined.
- Grate or cut butter and fold into dry ingredients until mixture resembles a loose, sandy consistency.
- Fold in ¼ cup of water until clumps about the size of a pea form. Add more water if the mixture seems too dry, but do not overmix.
- Spread the mixture evenly onto a parchment-lined baking sheet and bake until golden brown, about 20-30 minutes, stirring halfway through to prevent burning.
- After baking, allow to cool and transfer to an airtight container until ready to use. Crumble will last up to 2 weeks.
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