You’ll see some big chunks, medium chunks and regular “sand.” That’s what you want! Keep doing that until you’ve used up all the crumb topping. Just grab a handful and squeeze it, as you would damp sand, and then release it onto the top of the bars. Here’s my trick to get different size crumb chunks: I sprinkle some as is, and then I use my hand to clump some so there are different sized clumps on top of the bars. Tip for crumbs on top: The recipe calls for you to parbake the crust, then pour in the filling and bake for a bit, then remove it and sprinkle on the crumb topping. It gives a very clean taste, and it cuts down on saturated fats. Instead of butter, I like to use extra light tasting olive oil (or another neutral flavored oil) for the crumbs. One mixing of crumbs has two uses.Īnd unlike a pie, it’s a press-in crust, so that’s a plus, too. This is an easy recipe, made even simpler because you make a large amount of crumbs and deploy half of them as a bottom crust, then add pecans to the other half and use that as the crumb topping. Tips for making Pumpkin Pie Bars with Oat Crumb Topping It has a deeply (and appropriately) spiced custard, and a boatload of streusel crumbs on top.įrom the baker’s perspective, it’s easier than pumpkin pie because you make a lot of crumbs, use half of them on the bottom as the crust, and then the rest of them on top as the streusel topping. I’m a huge fan of pumpkin pie, but I can see why this is so popular. So I was gratified when I made this recently and shared with 2 other families, and they both said it was the best thing they had eaten in memory. Heritage recipes seem like old friends, right?
#Oat crumble topping for pie archive#
I dug this one out of the family recipe archive because this year, everything old is new again. Half the crumb mixture is pressed into the pan to be the bottom crust, and the rest is baked on top for crumbs. Once the streusel is at this stage you can put it in an air-tight container and place it in the fridge for up to 3 days.Pumpkin Pie Bars: an utterly delicious substitute that’s even easier than pumpkin pie. Really, it’s THAT easy! Chef’s Tip for Make-ahead Streusel
What you’re looking for is to coat the pieces with the butter and to have clumps form. Using the back of a fork or your fingers, work the butter into the mixture.Give it a stir and add in the softened butter.In a large bowl, the oats, sugar, cinnamon, flour, salt, and pecans.See the substitutions below if you want nut-free, gluten-free, or dairy free. Oats – you only want the old fashioned oats, not instant or quick cooking.These ingredients are pretty much standard in most pantries and kitchens however if you don’t have them on hand, they should be readily available at your local market. We’d all want the piece with the most crunchy bits on it.
I can remember as a child we kids would fight over it when Mom would make a fruit crisp. Those little nuggets of crispy cinnamon sugar-kissed deliciousness are positively addictive. So for me, it’s situational – if it’s a muffin, I definitely want more muffin than topping but when it comes to a fruit crisp – I want a 50/50 split. When you reach for a muffin that has it, do you want to have equal amounts of streusel to muffin, less streusel, or more? What about when it comes to fruit crisps? Okay, let’s chat about that sweet, crunchy, oat streusel crumb topping. Please see my Privacy Policy for further details.Įlevate your muffins and fruit crisps with this cinnamon sugar kissed crunchy oat streusel topping
#Oat crumble topping for pie free#
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