Hearty gluten free oats meet brown sugar and a warm pinch of cinnamon for a topping that turns golden and crisp in the oven. Working the cold, cubed fat into the dry mix by hand is what gives this crumble its signature texture — clumpy, pea-sized pieces that bake up crunchy on top and tender underneath. It's endlessly versatile, ready to scatter over a bubbling fruit crisp, press onto muffin tops before baking, or stash in the fridge for whenever a baking project calls for extra crunch. The salt keeps the sweetness balanced, so every bite has that classic sweet-salty crumble flavor. This one is a solid pick for a dairy free kitchen, and it comes together in one bowl with no special equipment beyond a pastry cutter or fork. Make a batch ahead and you'll always have a crumble-ready topping on hand.
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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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