Passed on from my momma bear – this has been a go to crumble to bake on top of crisps, streusels, squares, muffins, pies and cakes for many years.
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This is a keeper and is one of those recipes that makes anything go the extra mile! You will want to put this on everything!! We love it on our pancake pudding cakes too! Our Rhubarb Butterscotch Pudding Crumble Cake uses this as a topping! Also – you can simply bake this up on a cookie sheet and add it on top of ice cream or in yogurt!
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Yield
@ 2 Cups
Prep Time
5 minutes
Cook Time
10 minutes
on a baked item!
Total Time
15 minutes
5 minutes if storing to use later!
Yield
@ 2 Cups
Prep Time
5 minutes
Cook Time
10 minutes
on baked goods
Total Time
15 minutes
just 5 min if making for later!
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Ingredients:
- 6 Tablespoons of slightly melted butter {not fully liquid – but super soft!}
- 2/3 Cup of Flour
- 1/2 Cup of Oats
- 1/3 Cup of Brown Sugar (golden or dark)
- 1/2 Cup of chopped Pecans
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Nutmeg
Tips & Tricks:
- Nuts are optional – other nuts like almonds or walnut also work!
- Other spices may be used to change the profile if desired. Ginger, cloves, etc.
- May be stored in an airtight container in the fridge.
Directions:
- In a small mixing bowl, slightly melt the butter to a very softened state.
- Add in all the remaining ingredients and mix well.
- Sprinkle on top of your baked goods, bake them up and enjoy!
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