Fruit Crisp Topping

February 15, 2010's been a while since I shared something sweet, and since Valentine's Day was yesterday I thought it was appropriate.

This is a great little trick for whipping up delicious fruit filled desserts in a snap. You can top entire pies with this, fruit crumbles or homemade muffins as well.

Makes 8 cups (enough for 4 - 9 inch pies/crumbles)

1/4 c. + 2 Tbsp. all purpose flour
1/2 c. packed lt. brown sugar
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1&1/2 sticks unsalted butter, chilled

1/2 c. finely chopped nuts (almonds, pecans, walnuts, etc)
1 c. quick oats

To Prepare
- Mix dry ingredients. You can sift together or stir vigorously with a whisk.
- Cut butter into small 1/2" cubes. Use a pastry cutter or knife to break up butter into pea sized (or slightly smaller) balls.
- Flash freeze on a cookie sheet for 1 hour.
- Break up any large clumps with fork or hands.
- Store in small zip lock freezer bags by 2 cup increments (4 bags total). Label with marker.

To Serve (on pies/crisps)
- Sprinkle contents of one bag (or 2 cups) over a 8x8" pan of sweetened fresh or frozen fruit or on top of a crustless 9 inch pie.
- Bake at 375* for 40 minutes

To Serve (as muffin topper)
- Prepare any muffin recipe.
- Sprinkle 2 Tbsp. of crumble on top
- Bake per your recipe instructions.


Jenny February 15, 2010  

This looks SO Yummy!

Anonymous,  February 16, 2010  


Wendy April 25, 2010  

Thought I would share a great way to get the "pea sized butter" - use cold butter and a cheese grater. It gives you the perfect size pieces of butter, quick and easy.

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