Oat Crumble Crust

I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.

Oat Crumble Crust

About This Recipe

Active time:15 minutes
Total time:1 hour
Special equipment:pie plate, food processor


  • 3 cups rolled oats
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 8 ounces butter, softened
  • 1 cup packed light brown sugar
  • 3 tablespoons melted butter


  1. 1

    Preheat the oven to 350° F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.

  2. 2

    Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.

  3. 3

    Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.

  4. 4

    After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.

  5. 5

    Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.

  6. 6

    Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.


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