makes enough to top two 8-inch pies
1 1/4 cups/100 grams old fashioned oats
1 cup/140 grams whole almonds
1/2 cup/125 grams packed brown sugar
pinch of kosher salt
4 tablespoons/1 ounce butter, melted
Place the oats in the bowl of food processor. Pulse a few times until they become coarse textured. Add the almonds and continue pulsing until the oats break down into a medium-fine flour and the nuts are finely chopped. Add the brown sugar and salt; pulse 2 to 3 times until combined.
Transfer mixture into a small bowl, drizzle melted butter over top and rub together with fingers until all the oat-almond mixture is coated—it will form little pea-size clumps. Store in a covered container in the refrigerator for up to one week or in a ziptop bag in the freezer for up to one months.