Oat Crumble Topping (Pear-Cranberry)

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 Pear-Cranberry Crumble, where it is originally used.

Ingredients

• 1 cup (240 ml) all-purpose flour
• 3/4 cup (180 ml) old-fashioned (not quick cooking) oatmeal
• 1/2 cup (120 ml) plus 2 tablespoons (30 ml) packed brown sugar
• Pinch of kosher salt
• 13 tablespoons (195 ml) unsalted butter, cut into small pieces and well chilled

Method

1. In a stand mixer using the paddle attachment, combine the flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. (Do not mix so long that it comes together completely.)