This is a tasty topping for fruit, crisp casseroles, and other desserts.
Mechanic
The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60 g butter + 20 g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130 g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.
Ingredients
- 55 g old-fashioned rolled oats (⅔ cup)
- 50 g all-purpose flour (⅓ cup)
- 130 g brown sugar, packed (⅔ cup), or 60 g cane sugar for a much less sweet topping, or maple syrup to taste
- 2.5 g salt (½ teaspoon)
- 60 g cold butter, cubed
- 20 g neutral oil
Method
Combine oats, flour, sugar, and salt in a bowl. Add the butter cubes and oil. Work the butter in with your fingers or a pastry cutter until the mixture holds together when squeezed but stays crumbly. Don’t overmix; visible butter pieces are fine.
If using it as both a bottom and top crust, make 1½–2 batches. Press about half into the pan and par-bake at 180°C (350°F) for 10 minutes. Add the fruit, scatter the rest of the topping over it, and bake until the crust is golden and crisp, about 25 more minutes.
If using only as a topping, press loosely over the fruit and bake at 180°C (350°F) until the top is golden and the fruit is bubbling at the edges, about 35 minutes.
To serve
With vanilla ice cream or whipped cream. Best warm.
Notes
- Fruit layer is not defined here. Add it based on what’s in season. Stone fruit and berries need minimal sugar; apples and pears benefit from a bit more and some cinnamon.
- The oil substitution is intentional; all butter is richer but the oats don’t crisp as evenly.
- One batch gives a thin layer over a 23×33 cm (9×13 in) pan. Make 1½ batches for a thick top, or when using it as both the bottom and top crust.
- For single-serve ramekins, see Fruit crisp (individual), which uses a softer melted-butter topping.
- Maple syrup in place of brown sugar adds flavour but loosens the mixture; reduce oil slightly to compensate.