16 minutes
A versatile and flavorful topping perfect for fruit crisps and desserts, featuring toasted nuts and a buttery crumble.
Pecans, toasted
cups
All Purpose Flour, plain
cups
Brown Sugar, packed
tablespoons
Granulated Sugar, plain
tablespoons
teaspoons
teaspoons
Unsalted Butter, cold, cut into small pieces
tablespoons
1. Preheat Oven and Toast Nuts
Preheat your oven to 375°F. Spread the pecans on a baking sheet and toast in the oven for about 6 minutes, until fragrant and slightly darker in color. Allow to cool slightly.
2. Chop Nuts
Once the nuts have cooled, roughly chop them on a cutting board to ensure the texture remains interesting.
3. Combine Dry Ingredients
In a large bowl, combine the chopped nuts with the flour, brown sugar, granulated sugar, salt, and ground cinnamon. Mix until evenly distributed.
4. Incorporate Butter
Work in the butter using your fingers, a pastry blender, or a stand mixer with a paddle attachment until the mixture resembles coarse crumbs.
5. Chill Topping
Chill the crisp topping in the refrigerator or freezer until ready to use. It can be stored in the fridge for up to a week, or frozen for up to two months.
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