Peach & Blueberry Crisp Pecan Crumble Topping

A crumble topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Peach and Blueberry Crisp, where it is originally used.

Ingredients

• 2/3 cup (160 ml) all-purpose flour
• 3/4 cup (180 ml) firmly packed light brown sugar
• 1/2 cup (120 ml) old-fashioned rolled oats
• 1/2 teaspoon (2.5 ml) salt
• 1 teaspoon (5 ml) cinnamon
• 6 tablespoons (90 ml) cold unsalted butter, cut into bits
• 3/4 cup (180 ml) coarsely chopped lightly toasted pecans

Method

1. In a small bowl, stir together the flour, brown sugar, oats, salt, and cinnamon. Add the butter and blend until the mixture resembles coarse meal, then stir in the pecans.