Crumble topping with oats
Enhance your desserts with our delicious crumble topping with oats. This mix of marzipan, butter, and oats forms a golden, crispy layer that offers a nutty and subtly sweet taste. Coarsely chopped almonds provide a satisfying crunch, and freeze-dried raspberries add a hint of tartness. Perfect for sprinkling over skyr or baked fruits, this crumble topping adds a delightful textured finish. As it bakes, the warm, nutty aroma will fill your kitchen, creating the ideal balance of flavours and textures in every bite.
Ingredients
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100 g
Marzipan, in cubes
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100 g
Butter, in cubes
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100 g
Wheat flour
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100 g
Oatmeal
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75 g
Almonds, coarsely chopped
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1 - 2 tbsp
Raspberries, freeze-dried
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Serve with
Three signs your crumble topping with oats is perfectly baked
Want to know when your crumble topping is just right? Look out for these simple signs: Golden brown colour. The oats, almonds, and marzipan should take on a rich, golden hue. If it’s still pale, it needs a few more minutes in the oven. Crisp texture. When it’s ready, the crumble should feel dry and crisp to the touch, not soft or doughy. Let it cool completely to firm up even more. Toasty aroma. A warm, nutty smell from the almonds, oats, and marzipan is a good clue that your topping is baked to perfection. Once you see (and smell!) these signs, you’ll know your oat crumble is ready to cool, store, and enjoy.
How to fix a crumble topping that turns out doughy
If your crumble topping turns out doughy instead of crisp, there are a few easy ways to fix it. First, make sure the topping is evenly spread out, clumps that are too thick can stay soft rather than crisping up. Next, try baking it a little longer; sometimes it simply needs more time or a slightly higher temperature to turn golden and firm. Finally, don’t skip the cooling step. Letting the crumble cool completely on the baking sheet helps it dry out and develop that perfect crunchy texture. If it's already cooled and still soft, you can pop it back in the oven for a few extra minutes to crisp it up.
Delicious ways to use this crumble topping with oats
This crunchy oat-based topping is more than just a finishing touch. It’s a versatile treat that brings texture, flavour, and a hint of indulgence to all kinds of desserts. Sprinkle it generously over skyr or yoghurt for a quick and satisfying snack, or use it to top baked fruits like apples, pears, or plums for a simple yet impressive dessert. It also makes a perfect shortcut for your favourite crumble recipes. Instead of mixing a topping from scratch, try it as the crisp layer in these bakes: Gluten-free apple crumble: this oat crumble adds a buttery richness and nutty crunch that complements the warm, cinnamon-kissed apples and tangy skyr. Plum crumble: the marzipan and almonds enhance the sweetness of baked plums, while the raspberries add a little lift. Blackberry crumble: this topping brings a lovely contrast to juicy blackberries, adding depth and crispness in every bite. Whether served cold, warm, or baked in, this recipe adds just the right touch of sweetness and crunch to elevate any dessert.
Questions about this crumble topping with oats
Whether you’re wondering when to add the raspberries, how to keep the crumble crisp, or which oats give the best texture, these quick tips will help you get the most out of this recipe, every time.
Should I let the crumble cool before adding raspberries?
Yes, adding the freeze-dried raspberries while the crumble is still warm can cause them to soften or lose their crisp texture. By waiting until the crumble is fully cooled, you help the berries retain their bright colour and delicate crunch, making the final topping more visually appealing and texturally balanced.
How should I store this crumble topping with oats?
To keep your crumble topping crisp and flavourful, store it in an airtight container at room temperature once it has fully cooled. This prevents moisture from softening the texture and helps preserve the crunch. Keep it in a cool, dry place – away from heat or humidity – and it will stay fresh for up to a week. If you’ve added the freeze-dried raspberries, wait to mix them in just before serving if you’re storing the crumble for longer, to maintain their crispness.
What type of oats should I use for this recipe?
For this crumble topping with oats, it’s best to use rolled oats (also called old-fashioned oats). They offer the perfect balance of texture, sturdy enough to hold their shape and crisp up in the oven, but still tender once baked. Avoid instant or quick oats, which can become too soft or powdery, and steel-cut oats, which won’t soften properly and can stay too hard. Rolled oats give your crumble that golden, toasty finish with just the right amount of bite.
Nutritional values
Nutritional value, per
2306 Kcal
| Fibre | 29.2 gram fibers |
| Protein | 44.1 gram |
| Fat | 153.3 gram |
| Carbohydrates | 189.7 gram |
Other recipes
Make your own marzipan to level up your crumble topping with oats
Homemade marzipan adds a rich, fresh almond flavour that takes this crumble topping to the next level. To make it yourself, simply blend finely ground almonds, icing sugar, and a splash of water or egg white until you get a smooth, pliable dough.
A drop of almond extract enhances the flavour even more. Use it right away in the crumble or store it tightly wrapped in the fridge for later. Fresh marzipan melts beautifully into the crumble as it bakes, giving your topping an extra buttery, nutty finish that’s hard to beat.
No almonds? Try these nutty alternatives instead
If you're out of almonds or just want to change things up, there are plenty of tasty substitutes that still bring crunch and flavour to your crumble topping with oats. Try using chopped hazelnuts for a toasty, slightly sweet twist, or pecans for a softer texture and buttery richness. Walnuts offer an earthier depth and pair beautifully with the marzipan and oats. You can even use a mix for added variety. Just be sure to chop them coarsely so they bake evenly and give that satisfying crunch in every bite.
Spice up your crumble topping with oats
Want to add a little extra flavour to this recipe? Try mixing in a pinch of cinnamon, cardamom, or ground ginger before baking. These warm spices pair beautifully with the marzipan, oats, and almonds, adding depth and aroma without overpowering the other ingredients.
For a seasonal twist, you can also add a dash of nutmeg or clove, just a little goes a long way. It's an easy way to personalise your crumble and complement the fruit or yoghurt you're serving it with.
Can I make this oat crumble topping without flour?
Yes, you can make this recipe without flour. Just adjust the texture slightly to keep the crumble crisp and cohesive. Try replacing the wheat flour with extra oats, almond flour, or a gluten-free flour blend if needed. Almond flour adds a nutty richness that pairs well with the marzipan and chopped nuts, while extra oats give you a more rustic, hearty crunch. Keep an eye on the baking time, as flour-free versions may brown a little faster. The result will still be golden, crisp, and full of flavour.
