Coconut Sugar & Oat Crumble Topping

1. 1
   mix

   Combine the dry ingredients.

   1.In a medium mixing bowl, stir together the rolled oats, all-purpose flour, and coconut sugar until evenly blended.

   2.Add the cinnamon powder and a pinch of salt. Whisk briefly to distribute the spices.

   TIPSift or whisk the coconut sugar if it has large hard clumps — it ensures an even crumble texture.
2. 2
   mix

   Cut in the cold butter.

   1.Add the cold cubed butter to the dry mixture.

   2.Use your fingertips or a pastry cutter to work the butter into the flour-oats mix until it resembles coarse, clumpy wet sand.

   3.Stop when the mixture holds together when squeezed but no dry flour remains. Do not let the butter melt.

   TIPWork fast. If the butter softens, chill the bowl for 10 minutes — cold butter is what creates those crisp, crunchy clusters.
3. 3
   prep

   Use immediately or store for later.

   1.To bake immediately: scatter the crumble evenly over your prepared fruit crisp or baking dish.

   2.To store: transfer the crumble to an airtight container. Refrigerate for up to 5 days, or freeze for up to 3 months. Bake from frozen — no need to thaw.

   TIPChilling the crumble for 15 minutes before baking helps the butter re-solidify and creates even crunchier clusters.

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