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Crumb Topping

Use this recipe to make Nectarine Crumb Pie.

  • Yield: Makes enough for two 9-inch pies

Source: Martha Stewart Living, August 1994


  • 1 cup all-purpose flour
  • 1/2 cup dark-brown sugar
  • 1/2 teaspoon cinnamon
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup rolled oats


  1. In the bowl of a food processor, combine flour, sugar, and cinnamon. Add butter; pulse until large crumbs form, about 30 seconds. (If you don't have a food processor, rub butter into flour mixture with your fingers until large crumbs form.) Add oats; pulse until just combined. Leftover topping can be stored in the freezer for up to 3 months.


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