Here in New England, it’s peach and blackberry season with apple season right around the corner.  Our favorite orchard opens for Pick Your Own apples this weekend, as a matter of fact.  I’ve been buying amazing peaches at a local farm stand and was able to snag a few for a pie before Dan ate all of them. I also had a pint of blueberries from the same farm stand.  I decided to make a pie.

I’d made a double crust, but was planning to use one for a quiche, so I needed a topping for my peach and blueberry pie.  I wanted something more hearty (and ever so slightly more healthy) than my standard topping, so I chose oatmeal. I used Bob’s Red Mill extra thick rolled oats. They’re my go to for a hot breakfast and my homemade granola, so I knew they’d be perfect for a fruit crisp topping. Along with coarsely chopped nuts, brown sugar and butter, I was in business. I overdid it and I made enough for 2 crisps. I put the extra into the freezer for next time.  Feel free to halve the recipe, if you’d like.

Note: I use softened butter because you’ll freeze the topping before putting it onto your crisp.   Softened butter makes it a whole lot easier to mix in.


Oatmeal Topping:

3 cups thick cut rolled oats
1 cup coarsely chopped nuts (I used almonds, but walnuts or pecans would be great here)
1 cup packed brown sugar
3/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) softened butter

Mix oats, nuts, brown sugar, flour, cinnamon, nutmeg and salt together. Add butter and combine using your hands (it’s the easiest way).

Put oat topping into the freezer for about 30 minutes.

While your topping is freezing, make your fruit filling and put into a prepared baking dish.  Put the baking dish on a cookie sheet in case its juicy contents decide to overflow.

For apple crisp, I use 6-8 apples, peeled, sliced and tossed in a bit of 2 tablespoons of sugar mixed with 2 tablespoons cornstarch, plus a healthy dose of cinnamon.  Top with 1/2 the topping and bake for 1 hour at 375.  Cover lightly with foil if the top browns too quickly.

Peach & Blueberry (or Blackberry) pie with Oatmeal Crumble:
3 large peaches, peeled and sliced
1 pint of blueberries
1/4 cup sugar blended with 1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1 pre-baked pie crust, preferably homemade (this is optional, will be just as delicious as a fruit crisp)

Mix fruit with sugar, cornstarch, spices and salt. Pour into pie crust, top with half the crumble topping.

Bake at 375 for 45 minutes to 1 hour. Let cool slighlty. Serve warm with ice cream or a dollop of sour cream.

2 thoughts on “Oatmeal Topping for Fall Fruit Crisps, plus filling options

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