Oat Crumble Topping

Makes 2 cups, (enough for one Four & Twenty Blackbirds Frozen All-Butter Pie Crust)

2 tablespoons granulated sugar

¼ cup packed brown sugar

¾ cup rolled oats

⅓ cup all-purpose flour

½ teaspoon kosher salt

⅛ teaspoon ground allspice

⅛ teaspoon ground cardamom

⅛ teaspoon ground cinnamon

4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

Stir together all the ingredients except the butter in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

If using for a crumble top, chill for at least 15 minutes before using.

The crust will keep refrigerated for 5 days or frozen for 1 month.