Easy Oat Crumble Topping With Cinnamon and Brown Sugar

Whether you’re craving a sweet snack or need to put the finishing touches on a strawberry rhubarb pie, this easy oat crumble topping deserves a spot in your repertoire. The cinnamon and brown sugar crunch is a boon to all sorts of baked fruit desserts: Sprinkle it on top of an open-face cherry pie in the summer or a Thanksgiving pumpkin pie come November. (Can’t make up your mind which pie to prepare? Check out our build-your-own pie bar.) Pile it on an ice cream sundae, milkshake, or a bowl of Greek yogurt. Consider it your go-to for all manner of fruit crisps. Or pack up a batch to take to the beach or campsite to spoon over grilled fruit with Mason jar whipped cream.

Opt for old-fashioned or rolled oats (quick-cooking oats will lose their crunch). If desired, you can substitute a cup of gluten-free flour, or add ½ tsp. of allspice, ground ginger, cardamom, or other baking spices in addition to the cinnamon. Or, throw in a handful of golden raisins or dried cranberries and chopped pecans or walnuts for a granola-like treat. Cool the crumble topping completely on a wire rack before adding to your dessert of choice to keep its crunchy texture intact. You can even prepare the oat crumble topping recipe through the second step and store a batch of the unbaked oat mixture in an airtight container in the freezer in case of dessert emergencies down the road. Your future self will thank you.