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–+ servings

Crumble Topping -make ahead for the freezer

Sheila
Makes 3 bags of crumble topping ~ 3 8x8 batches of fruit crisp or 3 crumble topped pies
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Dessert
Servings 9 cups
Calories 711 kcal

Equipment

  • freezer safe zip-loc or reusable storage containers
  • pastry cutter

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 cups brown sugar
  • 2 cups white sugar
  • 2 1/2 cups oatmeal optional
  • 1 teaspoon cinnamon heaping
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups cold Butter 3 sticks

Instructions
 

  • By hand: Add all dry ingredients to an extra large bowl and toss together. Cut cold butter into small chunks and add to dry ingredients using a pastry cutter, cut butter into the dry ingredients until crumble is fine and there are no pieces bigger than the oatmeal. You can also use a fork to do this or your fingers.
  • Food Processor: If using a food processor this recipe works best if you do in two batches. Add half of the ingredients minus the oatmeal to food processor, pulse until butter is completely incorporated and crumble is uniform in size, no giant pieces of butter. Place first batch in large bowl and make your second, then add to bowl toss both batches together. Add oatmeal at this time and mix well to distribute throughout.
  • Measure 3 -3 1/2 cups of crumble into quart sized zip-loc freezer bags. Place in freezer for up to 6 months. You can also store in one large freezer safe bag and scoop out as needed.

Notes

Crisp: Add 4 cups of fresh or frozen fruit to a 8x8 baking dish or a 10 inch pie dish, spread crumble topping evenly over fruit. Bake for 1 hour at 350 degrees or until fruit is bubbling through and topping is brown and crispy. 
Pie: Place bottom crust in pie plate and crimp edges, add 5 cups of your favorite fruit filling, spread crumble topping over fruit, bake at 375 degrees for 45-60 minutes or until crust is done, crisp topping is nice and brown and fruit is bubbling up through the topping.  Allow at least 1 hour to cool before cutting into.  If you dig in too early it will be a little soupy.
Nutty Version: Add 1 cup of your favorite nut to the mix.  I love pecans!  Walnuts or almonds work perfectly too!  If making crumble by hand chop nuts and add them in at the end.  If using a food processor just throw them in with the other ingredients.

Nutrition

Calories: 711kcalCarbohydrates: 127gProtein: 6gFat: 22gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 276mgPotassium: 150mgFiber: 2gSugar: 92gVitamin A: 1IUVitamin C: 0.01mgCalcium: 61mgIron: 3mg
Keyword berries, crumble, fruit, fruit crisp, pie, topping
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