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Fruit crisp topping mix

Course Dessert
Cuisine American
Keyword apple crisp mix, crisp topping, dessert mix in a jar, oat pecan topping
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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

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.