Oat Crumble Topping and Crust

Oat Crumble Topping and Crust
Staff Writer
Gentl & Hyers

The recipe can be used as a crumble topping or a crust. For a crust, just press it in the pan bottom for a delicious, crunchy oat crust.

1
Servings
1256
Calories Per Serving
Deliver Ingredients

Notes

Recipes from The Four and Twenty Blackbirds Pie Book by Emily Elsen and Melissa Elsen. Copyright © 2013 by Emily Elsen and Melissa Elsen. Used with permission by Grand Central Publishing. All rights reserved.

Ingredients

  • 2 Tablespoons granulated sugar
  • 4 Tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
  • 3/4 Cups rolled oats
  • 1/8 Teaspoon ground cardamom
  • 1/3 Cup all-purpose flour
  • 1/2 Teaspoon kosher salt
  • 1/8 Teaspoon ground cardamom
  • 1/8 Teaspoon ground allspice
  • 1/4 Cup packed light brown sugar

Directions

Stir together all the ingredients except the butter in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

If using for a crumble top, chill for at least 15 minutes before using. If using as a crust, press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.

Freeze until solid, about 15 minutes.

Meanwhile, preheat the oven to 350 degrees. Bake on the middle oven rack for 18 to 20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel. Cool completely before filling.

The crust will keep refrigerated for 5 days or frozen for 1 month.

Nutritional Facts

Total Fat
69g
99%
Sugar
17g
19%
Saturated Fat
34g
100%
Cholesterol
182mg
61%
Carbohydrate, by difference
111g
85%
Protein
53g
100%
Vitamin A, RAE
300µg
43%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
417mg
42%
Choline, total
15mg
4%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
348µg
87%
Iron, Fe
19mg
100%
Magnesium, Mg
80mg
25%
Niacin
21mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
507mg
72%
Riboflavin
2mg
100%
Selenium, Se
29µg
53%
Sodium, Na
861mg
57%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
125g
5%
Zinc, Zn
8mg
100%

Oat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.