Recipes Honey-Nut-Oat Crumble Topping 5.0 (2,309) Add your rating & review Joanne Chang sweetens her crunchy crumble with honey instead of sugar. Slideshow: More Healthy Snacks By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on February 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 10 mins Total Time: 45 mins Yield: 4 cups Ingredients 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 Directions 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. Make Ahead The crumble can be stored in an airtight container for 1 week. Rate it Print