We started making “apple crisps” back in 1995 using a recipe from a Martha Stewart Living magazine. We called it “crisps” before we understood the difference between “crisp”, “crumble”, “slump”, and “cobbler”. This topping – a combination of flour, sugar, butter, and oats – is really a “crumble” and is delicious baked on winter fruits, like apples and pears, or summer berries. Using a food processor makes combining the butter and dry ingredients very easy.
We start off by cutting the butter into small pieces, placing them on a small plate. We put the plate in the freezer for a quick chill while we measure the remaining ingredients.
In the bowl of our food processor, we add the flour, brown sugar and cinnamon. We pulse to combine. Then we add the cold butter and turn the processor on for just about 30 seconds. We want large crumbs to form. Finally, we add the oats and pulse to combine.
We pour the crumble into a medium bowl and refrigerate until we are ready to use. This is enough for a 9-inch pie or 3 individual (5½ inch diameter) pie dishes.