Food & Cooking Recipes Dessert & Treats Recipes Pecan-Oat Crumble By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 4 1/2 cups Use this recipe to make our Caramel Apple Sundae. Ingredients 4 ounces (1 stick) unsalted butter, softened ¼ cup light-brown sugar ¼ cup granulated sugar 1 cup pecans, toasted and chopped ¾ cup old-fashioned oats ¾ cup plus 1 tablespoon all-purpose flour ½ teaspoon baking powder ¼ teaspoon ground cinnamon Salt Directions 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.) 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. Print