New This Month

Pecan-Oat Crumble

Use this recipe to make our Caramel Apple Sundae.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Living, July 2008


  • 4 ounces (1 stick) unsalted butter, softened
  • 1/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 1 cup pecans, toasted and chopped
  • 3/4 cup old-fashioned oats
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • Salt


  1. Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. (Clumps should be close together.)

  2. Bake until golden brown, about 25 minutes. Let cool completely in sheet on a wire rack. Using your hands, break into small pieces.

Cook's Notes

Crumble can be stored for up to 1 week.

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