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Pecan-Oat Crumble
Recipe Summary
Yield: Makes 4 1/2 cups
Ingredients
Ingredient Checklist
4 ounces (1 stick) unsalted butter, softened
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 cup pecans, toasted and chopped
3/4 cup old-fashioned oats
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Salt
Cook's Notes
Crumble can be stored for up to 1 week.
Gallery
Pecan-Oat Crumble
Recipe Summary
Yield: Makes 4 1/2 cups
Gallery
Pecan-Oat Crumble
Pecan-Oat Crumble
Pecan-Oat Crumble
Recipe Summary
Yield: Makes 4 1/2 cups
Recipe Summary
Yield: Makes 4 1/2 cups
Yield: Makes 4 1/2 cups
Makes 4 1/2 cups
Ingredients
Ingredients
- 4 ounces (1 stick) unsalted butter, softened
- 1/4 cup light-brown sugar
- 1/4 cup granulated sugar
- 1 cup pecans, toasted and chopped
- 3/4 cup old-fashioned oats
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Salt
Directions
Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. (Clumps should be close together.)
Bake until golden brown, about 25 minutes. Let cool completely in sheet on a wire rack. Using your hands, break into small pieces.
Cook's Notes
Crumble can be stored for up to 1 week.
Cook’s Notes
Crumble can be stored for up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pecan-Oat Crumble
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan-Oat Crumble
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
