Fruit crisp topping mix
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A jar of flour, oats, brown sugar, spices and pecans that keeps for months. Cut in cold butter and bake it over apple pie filling or fresh apples for a warm crisp that serves eight to ten.
Ingredients
Dry mix
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup chopped pecans
At bake time
- 1/2 cup cold butter cubed
Fruit base (choose one)
- Canned: 2 cans (21 oz each) apple pie filling
- Fresh: 6 medium firm apples, sliced, tossed with 1/4 cup sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice
Equipment
- mixing bowl
- 9×13-inch pan
Directions
- Stir the dry ingredients together and store in an airtight container.
- To bake: heat the oven to 350°F and spread the fruit in a greased 13×9 dish.
- Work the cold butter into the dry mix, then spread it over the fruit.
- Bake until the filling bubbles and the topping is deep golden: about 35 to 45 minutes with canned filling, or about 40 to 50 minutes with fresh apples.
Notes
Storage: dry mix about six months airtight at room temperature; baked crisp about four days refrigerated.
Nutrition
Serving: 97g | Calories: 454kcal | Carbohydrates: 60g | Protein: 6.4g | Fat: 22g | Saturated Fat: 8.3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 247mg | Potassium: 174mg | Fiber: 3.3g | Sugar: 27g | Vitamin A: 363IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1/2 cup cold butter, cubed, Canned: 2 cans (21 oz each) apple pie filling. Brands and portions vary, so use it only as an approximation.
