Joanne Chang sweetens her crunchy crumble with honey instead of sugar.
Slideshow: More Healthy Snacks
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 It
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.
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 is 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.
The crumble can be stored in an airtight container for 1 week.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.