Name: Crumble Topping Recipe with Oats
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup old-fashioned rolled oats; 8 tablespoons unsalted butter (cold and cubed (See note.)); ½ cup all-purpose flour; ½ cup brown sugar; ¼ cup granulated sugar; ½ teaspoon salt; ½ teaspoon ground cinnamon

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My crumble topping recipe is the perfect addition to all of your favorite crisps, crumbles, and pies. It’s made with old-fashioned rolled oats, butter, brown sugar, and cinnamon for the best sweet dessert topping.

Brown sugar and oat topping for crisps and crumbles.

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My crumble topping is a mixture of flour, sugar and cold butter worked together until it forms coarse crumbs, then it gets scattered over fruit or batter and baked until crispy. It’s one of my absolute favorite recipes.

This version uses old-fashioned rolled oats, all-purpose flour, brown sugar, granulated sugar, cold cubed unsalted butter, salt and ground cinnamon. That’s 7 ingredients, takes about 10 minutes to make, and makes enough for 8 servings.

It’s what I use as a blueberry crumble topping, and it also works perfectly on a rhubarb crisp. If you’re looking for a streusel topping for muffins, it works great for those, too. The cinnamon and brown sugar adds the perfect touch on blueberry muffins.

And I can’t forget to mention pies! While this isn’t the exact same crumb topping used on my blackberry pie, it would totally work as a pie topping for that recipe or most fruit pies. This topping would taste amazing on an apple crumble pie or quick peach cobbler.

What is crumble topping made of?

Most crumble topping recipes are made from a mixture of the following ingredients and it makes them closer to a crumb topping rather than an oatmeal crumble topping:

Flour: All-purpose flour is most commonly used and forms the base of the topping.
Butter: Cold butter is necessary for giving crumble topping its crumbly texture. It’s cut into the flour mixture using forks, or even your hands, until the mixture resembles coarse crumbs.
Sugar: Granulated sugar or brown sugar is used to sweeten the topping. I like to use a combination of the two.

These are the ingredients that take a crumb topping and make it an oatmeal crumble topping:

Oats: Some people add quick or rolled oats for a more textured, rustic looking crumble topping. They also help absorb moisture from the butter and make the topping crunchy.
Nuts: Finely chopped almonds, walnuts, or pecans give the topping extra crunch and flavor. Nuts are totally optional but add great flavor.
Spices: I always add a little cinnamon, nutmeg, or ginger depending on the type of dessert I’m making.

Tips for the Best Oat Crumble Topping

Tips

Chill Before Baking: This is my favorite tip! Make the topping first before proceeding with whatever recipe you’re working on. Place the crumble topping in the refrigerator before baking to help the butter solidify. This makes the topping less likely to melt too quickly in the oven.

Bake at Higher Temperature: Depending on the dessert, try to bake it at a temperature of around 375°F to 400°F to quickly brown the topping. Just keep an eye on it to make sure it doesn’t burn.

Add at the Right Time: If you’re baking something that takes longer to cook than the crumble topping (like a fruit pie), add the topping partway through the baking process.

Avoid Steaming: Make sure the filling of your dessert isn’t too watery or it might steam into the crumble layer, making it soggy. This sometimes happens with crisps and crumbles that release a lot of moisture, like a peach crisp.

FAQs (Frequently Asked Questions)

What’s the difference between streusel and crumble topping?

These words are often used interchangeably but have slightly different meanings.

Streusel usually includes flour, butter, sugar, nuts, and spices like cinnamon, and tends to be finer and denser.

Crumble typically uses just flour, butter, and sugar, and has more rustic texture. Both toppings add a sweet, crunchy topping to desserts, but streusel may include additional flavors from spices and nuts.

Then there’s a third option, crumb topping.

Crumb topping is similar to both streusel and crumble, typically made from flour, butter, and sugar, and also used interchangeably. It varies in texture, sometimes fine and uniform like streusel or rustic and chunky like crumble, depending on specific recipe variations.

I use a crumb topping for blackberry crumble bars and sweet potato casserole. Neither contain oats but both have cinnamon.

Can I make crumble topping ahead of time?

Yes, you can! It’s a great way to save time on dessert preparation.

Refrigerator: Store the crumble topping in an airtight container or a zip-top bag in the refrigerator. It should keep well for 24 hours.

Freezer: This topping also freezes well. Place it in an airtight container or a freezer-safe bag. When stored properly, it can last for up to 2 months. You can bake the topping straight from the freezer; there’s no need to thaw it, just sprinkle it over your dessert and bake.

More Ways to Use This Topping