Rye Crisp Topping
 
Makes about 1½ cups
Ingredients
  • ½ cup (40 grams) old-fashioned oats
  • ¼ cup (26 grams) rye flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ½ teaspoon (1.5 gram) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ½ cup (57 grams) chopped walnuts
Instructions
  1. In a medium bowl, combine oats, flour, brown sugar, cinnamon, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in walnuts. Cover and refrigerate for up to 5 days.
Notes
To keep the butter as cold as possible, try freezing it for 10 to 15 minutes before using in the topping recipe.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/blackberry-sage-rye-crisp/