Coconut Sugar & Oat Crumble Topping
A simple yet irresistible crumble topping featuring the wholesome goodness of rolled oats and the rich, caramel notes of coconut sugar. This versatile recipe adds a delightful textural contrast and warm spice to any baked fruit dessert.
For 10 servings
**Prepare Dry Ingredients:** In a large mixing bowl, combine the rolled oats, whole wheat flour, coconut sugar, ground cinnamon, and fine sea salt. Whisk briefly to ensure all dry ingredients are evenly distributed.
**Add Cold Fat:** Add the very cold, cubed unsalted butter (or solid, chilled virgin coconut oil for a vegan option) to the dry mixture.
**Cut in Fat:** Using your fingertips, a pastry blender, or two knives, quickly cut the butter/coconut oil into the dry ingredients. Work swiftly to prevent the fat from melting. Continue until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. Avoid overmixing.
**Prepare for Baking:** If using immediately, sprinkle the crumble evenly over your prepared fruit filling in a baking dish (e.g., a 9x13 inch pan for apple crisp or a 9-inch pie dish for berry crumble).
**Bake:** Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the topping is deeply golden brown and the fruit filling underneath is bubbly and tender.
**Cool & Serve:** Allow the crumble to cool for at least 10-15 minutes before serving. This allows the fruit filling to set slightly and the topping to crisp up further. Serve warm with ice cream, whipped cream, or yogurt.
**Storage (Optional):** If not using immediately, spread the unbaked crumble mixture onto a baking sheet and freeze for 30 minutes until firm. Transfer to an airtight container or freezer bag and store in the freezer for up to 3 months. Use directly from frozen, adding a few extra minutes to the baking time.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Keep it Cold:** Ensure your butter or coconut oil is very cold. This is crucial for creating a flaky, crumbly texture rather than a greasy one.
- 2**Don't Overmix:** Overmixing develops gluten in the flour, leading to a tough crumble. Mix just until coarse crumbs form, with visible pieces of fat.
- 3**Adjust Sweetness:** Coconut sugar has a milder sweetness. If you prefer a sweeter crumble, you can add an extra tablespoon or two, or mix in a touch of brown sugar.
- 4**Batch & Freeze:** Make a double batch and freeze half. It's a fantastic time-saver for last-minute desserts; simply sprinkle over fruit and bake from frozen.
Adapt it for your goals.
Nutty Crunch
Add ¼ cup (25g) of chopped pecans, walnuts, or almonds to the dry mixture for extra texture and a rich, nutty flavor.
Spiced UpSpiced Up
Introduce other warm spices like ground ginger, nutmeg, or cardamom (¼ teaspoon each) for a more complex and aromatic flavor profile.
Gluten FreeGluten-Free
Substitute the whole wheat flour with an equal amount of a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) for a gluten-free option.
Why this is on our healthy list.
Whole Grains
Rolled oats and whole wheat flour provide dietary fiber, aiding digestion, promoting satiety, and contributing to heart health.
Reduced Refined Sugar
Coconut sugar is a less processed alternative to white sugar, retaining some minerals and having a slightly lower glycemic index (though it is still a sugar).
Versatile Nutrient Boost
When paired with fruit, this crumble becomes a delicious way to incorporate vitamins, antioxidants, and additional fiber into your diet.
Frequently asked questions
Yes, you can prepare the crumble mixture and store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Use directly from frozen.
