Nutty Crunchy Crumble
When you’re looking to add that perfect touch of “sweet-crunchy” to your ice cream, oatmeal or favorite fruit crisp, this crumble is “it!” Also quite yummy when eaten right from the jar…but do watch out as this topping is extremely addictive and tends to disappear right before your eyes!
Recipe Adapted from: Nut-Oat Crumble Bon Appetit Magazine October 2013
Yield: about 2 1/2 cups
Recipe Adapted from: Nut-Oat Crumble Bon Appetit Magazine October 2013
Yield: about 2 1/2 cups
Ingredients
- 1/2 cup pecans halves
- 1/2 cup almonds
- 1/2 cup pistachios
- 1/2 cup pumpkin seeds
- 1/4 cup rolled oats
- 3 tablespoons coconut palm sugar or brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons coconut oil
- Parchment paper or foil
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet (with sides) with parchment paper or foil.
- On a cutting board, finely chop nuts and pumpkin seeds.
- In a medium bowl, toss together nuts, oats, coconut palm sugar or brown sugar and cinnamon. Add coconut oil, tossing with a fork (or your hands) until crumbly.
- Spread mixture evenly on baking sheet; place on middle rack of oven.
- Bake for about 8 minutes or just until lightly toasted, turning crumble over halfway through. Watch carefully as nuts can burn quickly. Let cool.
Notes
Make Ahead and Storage Tips: crumble can be stored covered in the refrigerator for up to 2 months. Or freeze for up to 6 months.
This crumble is so versatile and can be used in an endless number of ways! Try it as a topping for hot cereal, applesauce, ice cream and fruit crisps or even as a healthy grab ‘n go nibble. It is especially delicious tossed with roasted winter squash, pears and apples.
To chop nuts super-fast that have the perfect texture, try using an inexpensive nut chopper. Works great for all kinds of nuts as well as seeds!
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