Crumble Topping
Makes 3 bags of crumble topping ~ 3 8x8 batches of fruit crisp or 3 crumble top pies
Equipment
- freezer safe zip-loc or reusable storage containers
Ingredients
- 2 cups Flour
- 2 cups Brown Sugar
- 2 cups White Sugar
- 2 cups Oatmeal optional
- 1 teaspoon Cinnamon heaping
- 1/2 teaspoon Nutmeg
- 1 teaspoon Salt
- 1 1/2 cups cold Butter 3 sticks
Instructions
- By hand: Add all dry ingredients to an extra large bowl and toss together. Add butter and using a pastry cutter cut butter into the dry ingredients until crumble is fine and there are no pieces bigger than the oatmeal.
- 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 31/2 cups of crumble into quart sized zip-loc freezer bags. Place in freezer for up to 6 months.
Notes
Crisp: Add 4-5 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.
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