New This Month

Oatmeal-Walnut Crumble

Use this crumble to top our Apple Quick Bread.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, November 2009


  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 ounces walnuts, broken into pieces (1/2 cup)
  • 1/4 cup old-fashioned oats
  • 1/4 teaspoon salt
  • 2 1/2 ounces (5 tablespoons) cold unsalted butter, cut into small pieces


  1. Combine flour, sugar, walnuts, oats, and salt in the bowl of a mixer. Add butter, and beat on medium speed until mixture forms small clumps.

Cook's Notes

Crumble can be refrigerated for up to 2 days.

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