Honey-Nut-Oat Crumble Topping

Joanne Chang sweetens her crunchy crumble with honey instead of sugar.

  • Active:
  • Total Time:
  • Servings: Makes 4 cups
  • Time(Other): plus cooling


  • 1 1/4 cups old-fashioned rolled oats (not instant or quick-cooking)
  • 3/4 cup whole-wheat flour
  • 1/2 cup chopped walnuts
  • 1/2 cup sliced almonds
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1 tablespoon pure vanilla extract
  • Roasted or poached fruit or yogurt, for serving

How to make this recipe

  1. Preheat the oven to 325°. In a large bowl, mix the oats with the flour, walnuts, almonds, cinnamon, nutmeg and salt.
    In a small bowl, whisk the oil with the honey and vanilla; drizzle over the crumb topping and mix until well coated.

  2. Spread the crumble on a baking sheet in an even layer. Bake in the center of the oven for 25 to 30 minutes, stirring occasionally, until the crumble isĀ golden brown. Transfer to a rack and let cool completely to crisp up, about 1 hour. Spoon the crumble over roasted or poached fruit or yogurt.

Make Ahead

The crumble can be stored in an airtight container for 1 week.

Contributed By Photo © John Kernick Published February 2015

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