almond oat crumb topping

makes enough to top two 8-inch pies

1 1/4 cups/100 grams old fashioned oats

1 cup/140 grams whole almonds

1/2 cup/125 grams packed brown sugar

pinch of kosher salt

4 tablespoons/1 ounce butter, melted

Place the oats in the bowl of food processor. Pulse a few times until they become coarse textured. Add the almonds and continue pulsing until the oats break down into a medium-fine flour and the nuts are finely chopped. Add the brown sugar and salt; pulse 2 to 3 times until combined.

Transfer mixture into a small bowl, drizzle melted butter over top and rub together with fingers until all the oat-almond mixture is coated—it will form little pea-size clumps. Store in a covered container in the refrigerator for up to one week or in a ziptop bag in the freezer for up to one months.