Crumble Topping ~ make ahead freezer recipe

Summer is here, which means berry season is near!  Having crumble topping on hand in your freezer allows you to make a fruit crisp at a moments notice. This recipe makes dessert at a moments notice exceptionally easy!

What I love about berry crisp

One of my absolute favorite, and easiest summer dessert recipes is fruit crisp.  So here’s the deal, if you make this crumble topping recipe you will be able to whip a homemade dessert together in literally a blink of an eye!  Friends pop over unexpectedly?  BAM!  Make some crisp.  Get asked to a last minute potluck?  Not sure what to bring?  Voila!  Make crisp. The kicker is you will need to also have berries, or fruit on hand but well that’s not a problem is it?  Keep a few bags of frozen berries in your freezer at all times, or slice up a few apples.  

Gather these ingredients

Equipment needed

• pastry cutter, or a fork, or if you have a food processor that works too
• large bowl
• freezer safe container or freezer safe zip-loc bag

How to make Crumble Topping

Add all purpose flour, sugars, oatmeal, salt, cinnamon, and nutmeg to a large bowl. Mix to combine.

Cut cold butter into small pieces. Add to the dry ingredients. Using a fork or a pastry cutter start cutting butter into the dry ingredients until you have distributed the butter evenly throughout and the crumble topping is the consistency of oatmeal. You can also use your fingers, you want to work quick because the warmth from your fingers could start to melt the butter and it will get messy.

If you have a food processor, place flour, sugars, cinnamon, nutmeg, and salt in the bowl of the processor and pulse until you get a uniform crumble. You may need to take the lid off and mix with a spatula to if things aren’t completely mixing together. Depending on the size of your food processor this may need to be done in two batches. Pour the flour crumble mixture into a large bowl and add the oatmeal mix to combine.

Measure into quart sized freezer zip-loc bags. Label.  Store in freezer until ready to use.

That’s all there is too it!  I measure 3 cups into each bag.  This makes 1 8×8 pan of crisp, or can be used as the crumble for one pie.  

The best thing ever is leftovers eaten straight from the pan for breakfast the next day!  It’s the little things people.  The seriously delicious little things that keep me moving forward. Berries in season, are what I look forward to all year long. I cannot get enough of them fresh on or in salads, or baked into pies, scones, muffins, or crisp!

FAQs

Q: What fruit/berries work best for crisp?

A: Strawberries/Rhubarb, Blueberries, Blackberries, Raspberries, Mixed Berries, Cherries, Peaches, Apples, or mix any combo of these fruits.  I love blueberry peach, apple blueberry works too, or any combination of berries and cherries.  

Q: Do I need to add any extra ingredients to the fruit?

A: Fruit is all you need. There is enough sugar in the topping.  You can add a squeeze of lemon juice or zest is always good to brighten up the flavors.  You cannot ruin this dessert.  Cross my heart and hope to die stick a needle in my eye.  Pinky swear.

Q: How much filling and topping do I need for a larger pan of fruit crumble?

A: This recipe is not an exact science. I usually eyeball it. About 1 inch deep of fruit in the pan and then cover it with a solid layer of crumble topping.

Approximate Fruit to Crumble Ratios: 8×8 pan is 4-5 cups of fruit/berries with 3 cups of crumble. 9×13 pan is 8 cups of fruit/ berries with 5-6 cups of crumble. 12×15 sheet pan use the 1 inch of densely packed fruit with a solid layer of crumble over the top. All of these should be baked for 1 hour at 350 degrees. Fruit should be bubbling up through golden crispy crumble topping.

Take a few minutes (like 20) and make a batch or two of this crumble topping.  I promise you, it will be so worth it! A few other scrumptious crisp ideas for you dessert time pleasure:

Blueberry Peach Crisp 

Apple Crisp

Heather’s Strawberry Rhubarb Crisp

Peach Crumble Pie