This crumble topping comes together with hearty gluten free oats and gluten free flour, worked with cold butter until it turns into those perfect coarse, clumpy crumbs studded with pea-sized bits throughout. A touch of cinnamon and a pinch of salt round out the flavor, giving it that warm, cozy edge that makes any fruit crisp or muffin feel like a treat. The pastry-cutter method keeps everything cool and crumbly rather than pasty, so you get real texture and crunch once it bakes up golden. It's endlessly useful — make it ahead and keep it in the fridge for up to three days so it's ready whenever a crisp or baked good needs that irresistible crunchy top. This one is a solid pick for an added sugar free kitchen, giving you full control over exactly what goes into your topping.
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Combine the gluten free oats, gluten free flour, brown sugar, cinnamon, and salt in a large mixing bowl and stir until evenly mixed.
Add the cold butter cubes to the bowl. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout — do not overwork it into a smooth paste.
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