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Oat-and-Nut Crumble

Recipe shared courtesy of Workman Publishing; from Teeny Lamothe: This recipe calls for almonds because they happen to be my favorite nut to add to a crumble; they are light and slightly sweet without being overwhelmingly nutty. If almonds aren’t your favorite feel free to use a quarter cup of your nut of choice; both pecans and walnuts are tasty options. If you’re allergic to nuts, leave ’em out completely and add an extra quarter cup of oats.
Course Dessert
Cuisine Pies, Toppings
Author Teeny Lamothe


  • 1 cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ¼ cup sliced almonds
  • 1 cup packed light brown sugar (dark is fine, too)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 7 tablespoons unsalted butter, melted


  1. In a large bowl mix together the flour, oats, almonds, brown sugar, cinnamon, and salt with a fork or your hands until combined.
  2. Pour the melted butter over the mixture and stir with a rubber spatula or your hands until everything is thoroughly combined. The crumble mixture should clump easily when pressed together in your hand.
  3. Sprinkle three quarters of the crumble over the top of the fruit pie of your choice, a handful at a time to coat. Squeeze together the remaining crumble mixture to make some larger pieces, and gently scatter them over the top.
  4. Bake the pie as directed. The crumble should be golden brown—if it starts to brown faster than the crust, cover the pie with a sheet of aluminum foil, then uncover it during the last 10 minutes of baking to toast.