I finally nailed the all-purpose Homemade Crumble with an overlooked pantry trick that gives pies a perfect crumb and reliable bake stability.

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I’ve been chasing a crumble that works on any filling, and I think I finally nailed it. This crumble sings when you toss a couple pantry staples like all purpose flour and unsalted cold butter together, it gets this perfect crisp top that’s somehow flaky and sandy at once.

I call it my Pie Crumble Recipe because it flips boring pies into something people actually fight over, and it doubles as a Homemade Crumble for crisps or whatever you want. I’m gonna share the little trick I learned that keeps it crunchy and actually worth bragging about.

Ingredients

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All purpose flour gives bulk and structure, mostly carbohydrates that help the crumble hold together
Rolled oats add chew, fiber and a toasty flavor plus slow releasing carbs
Brown sugar sweetens, adds moisture and a warm caramel note from molasses
Granulated sugar boosts sweetness and creates crunch when it caramelizes in oven
Cold butter makes the topping flaky and rich, provides fat for tender crumbs
Chopped pecans or walnuts add crunch, healthy fats and a toasty nutty taste
Vanilla or lemon zest brighten flavor, vanilla warms, lemon adds fresh citrus lift

Ingredient Quantities

1 cup (125 g) all purpose flour

3/4 cup (75 g) old fashioned rolled oats

2/3 cup (135 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 cup (113 g, 1 stick) unsalted cold butter cut into small cubes

1/2 cup (60 g) chopped pecans or walnuts optional

1 teaspoon vanilla extract optional

zest of 1 lemon optional

How to Make this

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1. If you plan to bake the topping right away, preheat oven to 350°F (175°C), otherwise skip this step and make the topping ahead.

2. In a large bowl combine 1 cup (125 g) all purpose flour, 3/4 cup (75 g) old fashioned rolled oats, 2/3 cup (135 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon. Stir to blend.

3. Add 1/2 cup (113 g, 1 stick) unsalted cold butter cut into small cubes. Use a pastry cutter, two forks, your fingertips or pulse briefly in a food processor until the mix looks like coarse crumbs with some pea sized bits left. Dont overwork it, those little chunks give great texture.

4. If you like nuts, fold in 1/2 cup (60 g) chopped pecans or walnuts. Add 1 teaspoon vanilla extract and the zest of 1 lemon if using, toss gently to combine.

5. Quick hack: if your butter is too hard to cut, grate it on the large holes of a box grater, or freeze briefly then grate. Both speed up the mixing and give great crumbly bits.

6. To use on a pie: sprinkle the crumble evenly over the fruit filling, press very lightly so it adheres. For a crisp or crumble in a baking dish, spread the topping evenly over the fruit.

7. Bake at 350°F (175°C) about 30 to 45 minutes until the topping is golden and filling is bubbling. Start checking at 25 minutes cause ovens vary.

8. If the topping is browning too fast while the filling still needs time, loosely tent the pie with foil for the last 10 minutes.

9. Let the pie rest about 10 to 15 minutes so the juices set. Store leftover topping or assembled pie in the fridge up to 3 days or freeze the topping in an airtight bag for up to 3 months. Re-crisp leftovers in a 350°F oven for 8 to 12 minutes.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter or two forks or small food processor
4. Box grater (for grating cold butter)
5. 9 inch pie dish or baking dish
6. Rubber spatula and wooden spoon
7. Rimmed baking sheet (to catch drips)
8. Oven mitts or kitchen towels
9. Knife and cutting board (for nuts and lemon zest)
10. Airtight container or freezer bags for storing topping

FAQ

Can I make the crumble ahead of time? Yes, absolutely. Store it in an airtight container in the fridge for up to 4 to 5 days, or freeze for up to 3 months. For freezing, spread it on a sheet to flash-freeze, then bag it so it stays loose. If frozen, sprinkle it on the pie from frozen and add a few extra minutes baking time so it browns.

How do I get big crunchy clusters instead of fine crumbs? If you want big clusters, press handfuls together so clumps form before baking, or use slightly melted butter instead of rubbing in cold cubes. Also use larger nut pieces and bake until a deep golden color, then cool fully so it sets crunchy.

Will this work for very juicy pies like berries? Yes, but use a thickener in the filling so the topping does not go soggy. Add 1 to 3 tablespoons cornstarch or tapioca to the fruit filling depending on juiciness, or cook the filling down a bit first. That keeps the crumble crisp on top.

Can I make this gluten free or vegan? For gluten free swap the flour for a 1 to 1 gluten-free flour blend, or try almond flour but expect a different texture. For vegan use solid coconut oil or vegan butter measured the same, but coconut oil can make it a bit firmer when chilled.

My topping browns too fast while the pie filling still needs time. What do I do? Either add the crumble later in baking, about 15 to 25 minutes before the pie is done, or tent foil loosely over the pie when the topping gets too brown. Lowering oven temp by 10 to 15 degrees can help too.

Do I have to use nuts, vanilla or lemon zest? No, they are optional. Nuts add crunch and flavor, vanilla adds warmth, and lemon zest brightens fruit pies. If you leave them out the crumble is still great, just a bit simpler.

Crumble Topping For ANY Pie Recipe Substitutions and Variations

All purpose flour — swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser crumble, or use a 1:1 gluten free all purpose blend (make sure it has xanthan), or try 1 cup almond flour but cut the butter by 1 to 2 tbsp since almond flour makes it more crumbly.
Unsalted cold butter — use chilled solid coconut oil 1:1 (gives a faint coconut note), or vegan/butter-style spread 1:1, or vegetable shortening 1:1 if you want extra flakiness but less flavor. Whatever you use, keep it cold so the topping stays crumbly.
Old fashioned rolled oats — quick oats work 1:1 but give a finer, less chewy texture; use 1/2 to 3/4 cup toasted quinoa flakes or puffed amaranth for a gluten free crunch; or swap in 1/2 cup unsweetened shredded coconut for a different texture and flavor.
Packed light brown sugar — dark brown sugar is an easy 1:1 swap for a deeper molasses taste, or use coconut sugar 1:1 for a less moist, caramel note; you can also make “brown” sugar by mixing 1 cup granulated sugar with 1 tbsp molasses.

Pro Tips

1) Keep the butter cold and work fast. If your stick is too hard to cut, grate it on the big holes of a box grater or stick it in the freezer for 10-15 minutes then grate. Pulse briefly in a food processor or use a pastry cutter, and stop when you still see pea sized bits. Dont overwork it or you lose that great crumbly texture.

2) Add nuts, vanilla and lemon zest at the end and fold gently. Toasting the chopped pecans or walnuts for a few minutes in a dry pan brings out way more flavor, so do that if you can. If you like big crunchy bits, chop the nuts coarsely.

3) Watch the bake, ovens lie. Start checking at about 25 minutes so you dont burn the top. If the topping is browning faster than the filling is bubbling, loosely tent the pie with foil for the last 10 minutes. Press the crumble down just very lightly so it adheres to the fruit but dont pack it flat or it wont get as crisp.

4) Make ahead and revive leftovers. This topping freezes great in an airtight bag for months, or keep baked leftovers in the fridge up to 3 days. To re-crisp slices or leftover crumble, heat in a 350 F oven for 8 to 12 minutes and it comes back to life.

Crumble Topping For ANY Pie Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally nailed the all-purpose Homemade Crumble with an overlooked pantry trick that gives pies a perfect crumb and reliable bake stability.

Servings

servings

Calories

336

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter or two forks or small food processor
4. Box grater (for grating cold butter)
5. 9 inch pie dish or baking dish
6. Rubber spatula and wooden spoon
7. Rimmed baking sheet (to catch drips)
8. Oven mitts or kitchen towels
9. Knife and cutting board (for nuts and lemon zest)
10. Airtight container or freezer bags for storing topping

Ingredients

1 cup (125 g) all purpose flour
3/4 cup (75 g) old fashioned rolled oats
2/3 cup (135 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 cup (113 g, 1 stick) unsalted cold butter cut into small cubes
1/2 cup (60 g) chopped pecans or walnuts optional
1 teaspoon vanilla extract optional
zest of 1 lemon optional

Directions

If you plan to bake the topping right away, preheat oven to 350°F (175°C), otherwise skip this step and make the topping ahead.
In a large bowl combine 1 cup (125 g) all purpose flour, 3/4 cup (75 g) old fashioned rolled oats, 2/3 cup (135 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon. Stir to blend.
Add 1/2 cup (113 g, 1 stick) unsalted cold butter cut into small cubes. Use a pastry cutter, two forks, your fingertips or pulse briefly in a food processor until the mix looks like coarse crumbs with some pea sized bits left. Dont overwork it, those little chunks give great texture.
If you like nuts, fold in 1/2 cup (60 g) chopped pecans or walnuts. Add 1 teaspoon vanilla extract and the zest of 1 lemon if using, toss gently to combine.
Quick hack: if your butter is too hard to cut, grate it on the large holes of a box grater, or freeze briefly then grate. Both speed up the mixing and give great crumbly bits.
To use on a pie: sprinkle the crumble evenly over the fruit filling, press very lightly so it adheres. For a crisp or crumble in a baking dish, spread the topping evenly over the fruit.
Bake at 350°F (175°C) about 30 to 45 minutes until the topping is golden and filling is bubbling. Start checking at 25 minutes cause ovens vary.
If the topping is browning too fast while the filling still needs time, loosely tent the pie with foil for the last 10 minutes.
Let the pie rest about 10 to 15 minutes so the juices set. Store leftover topping or assembled pie in the fridge up to 3 days or freeze the topping in an airtight bag for up to 3 months. Re-crisp leftovers in a 350°F oven for 8 to 12 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.