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My Easy Cinnamon Oat Crumble Recipe
Whenever I bake a cake with a cinnamon oat crumble, it tends to be my favorite element to the cake! There’s something about this wonderful recipe that always brings some warmness to your soul and a smile to your face. Truly! I really love this recipe and what it adds to my desserts! And I know you’ll end up loving my easy cinnamon oat crumble recipe too!
What You’ll Need for Cinnamon Oat Crumble
My easy cinnamon oat crumble recipe only requires a few ingredients that you probably already have on hand! I usually use this cinnamon oat crumble as a filling for my cakes, but this could be used for lots of things! Like a topping for ice cream, pie, or even your yogurt for a yummy breakfast option! So, there are lots of ways you could use this recipe. I wouldn’t be surprised if it becomes your new go-to because of how easy it is to make and how good it tastes!
To make my cinnamon oat crumble, you’ll need:
- Old fashioned rolled oats (not quick oats)
- Light brown sugar
- All-purpose flour
- Unsalted butter
You can find the full recipe below!
How to Make Cinnamon Oat Crumble
One of the reasons I love this cinnamon oat crumble is because it has an amazing taste and texture, (you all know I love a good texture in my cake!) and it only takes a few simple steps to make.
First, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and then set it aside.
While your oven is preheating, combine the oats, brown sugar, flour, butter, cinnamon, and salt into a medium bowl. Mix it by hand with a wooden spoon until the mixture resembles clumps of sand.
Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces if needed.
My Favorite Cakes Using Cinnamon Oat Crumble
Cake #1: Peach Crisp Cake
This Peach Crisp Cake is one of my classic cakes that I love to make (& of course, eat)! This cake honestly tastes like you are eating a peach crisp, and the buttercream is like the ice cream on top. What a delicious treat! I’ve made a few tweaks to this recipe to make sure you really taste that peach flavor. This cake is filled with tender yellow cake layers, cinnamon oat crumble, peach filling, and a whipped vanilla bean buttercream.
Cake #2: Strawberry Rhubarb Crumble Cake
My Strawberry Rhubarb Crumble Cake is so yummy! It’s based on one of my favorite desserts my husband Ryan’s parents make every summer. It has tender white cake layers, a strawberry, and rhubarb filling, cinnamon oat crumble, and a whipped vanilla bean buttercream. The buttercream almost tastes like vanilla bean ice cream, which goes perfectly with the cinnamon oat crumble! And the strawberry and rhubarb flavors only compliment that duo even more.
My Easy Cinnamon Oat Crumble Recipe
I hope you have some fun trying out this recipe! How will you be using my easy cinnamon oat crumble recipe? I can’t wait to see what you make. Come send me a pic of it on Instagram! You can find me @cakebycourtney. And make sure to give me a follow so you can get the best tips and recipes on all things cake!
Other Recipes You’ll Love
Cinnamon Oat Crumble
A quick and simple recipe to spice up your cakes and other desserts. This cinnamon oat crumble can be used as a filling for cakes or as a topping on some of your favorite fruit-filled snacks and treats.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
- 3/4 cup (67 g) oats
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (30 g) all-purpose flour
- 3 tablespoons (42.4 g) unsalted butter, cold and cut into cubes
- 1/2 teaspoon (1.32 g) ground cinnamon
- 1/4 teaspoon (2 g) salt
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.