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Food Network personality Kelsey Nixon shares an easy foolproof recipe for oat crumb topping for fruit crumbles that uses pantry staples + freezes well.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger, optional
- 1 cup unsalted butter (2 sticks)
- Fresh or frozen fruit, for serving
Yield
Serves: Makes 4½ cups
Preparation
In a mixing bowl, thoroughly mix the oats, sugar, flour, baking powder, cinnamon, salt, nutmeg and ginger, if using. Cut the butter into pieces and work into the dry ingredients using your fingers or a pastry cutter until mixture resembles coarse crumbs. Transfer to a resealable plastic bag and freeze until ready to use.
To use, preheat oven to 375˚F. Add enough fresh or frozen fruit to an oven-safe baking dish to fill almost to the top. Sprinkle fruit with the oat crumb mixture evenly and then bake until fruit is soft and bubbling around the sides, 40 to 45 minutes, depending on the fruit variety and size of the baking dish.