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Big Batch Fruit Crisp Topping: Use your pre-made crisp topping on fresh fruit, canned fruit or pie filling for the best, glorious, almost instant fruit crisp.

Big Batch Fruit Crisp Topping and How to Make a Fruit Crisp

The only thing better than a fruit crisp is one that you've put together in less than 5 minutes using crisp topping that you made ahead of time in a big batch and stored in the freezer. Use your pre-made crisp topping on fresh fruit, canned fruit or pie filling for a glorious, almost instant fruit crisp. Adapted very gently from and with many thanks to Aimee Bourque, of Simple Bites.

Prep Time 10 minutes
Servings 32
Calories 185 kcal
Author Rebecca Lindamood

Ingredients

  • 1 cup light or dark brown sugar)
  • 1 cup raw sugar or 1 cup white sugar
  • 1 1/2 cups unsalted butter softened
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 3/4 cups all-purpose or white whole wheat flour 11 3/4 ounces by weight
  • 1 cup quick oats
  • 1 cup old fashioned rolled oats

Instructions

  1. Combine the sugars, cinnamon and nutmeg with the softened butter and mix until well blended. Cut in the flour with a pastry cutter or two butterknives until the mixture resembles coarse crumbs. Stir in the oats until evenly and loosely combined and the mixture resembles coarse crumbs again.
  2. Fill jars or airtight containers with the crisp topping, top with a lid, label and freeze. This makes about 6 loosely packed or 4 firmly packed pint jars. (See note below.) This will yield about 32 individual crisps or 4 large (9"x13") pans.
  3. Note: If you pack the crisp topping loosely in the jars, it will be easier to shake directly onto the tops of the crisps you are baking. This does, however, shorten the amount of time they will store well in the freezer to 3 months from 6 months. If you pack the topping tightly, you can keep it for up to 6 months, but you may have to chip it out of the jar with a butterknife. I prefer to pack it loosely knowing we will use it quickly. This helps me avoid the dreaded 'stabbing metal things into frozen glass jars' phenomenon.

To Bake Fruit Crisps With Make Ahead Crisp Topping:

  1. Preheat oven to 375°F. Lay out desired number of ramekins on a baking sheet (or lightly grease a 9-inch x 13-inch pan.) Fill the ramekins about 2/3 full of fresh berries, chopped stone fruits, peeled/cored/chopped apples, or pie filling. Sprinkle frozen crisp topping directly on the surface of the fruit, filling the rest of the ramekin.( If using a large pan, make sure the filling is covered with crisp topping by at least 1/4-inch.)
  2. Bake ramekins on the baking sheet for about 30 minutes, or large pans for about 45-50 minutes, or until the crisp is golden brown and the fruit is soft (or pie filling is bubbly.) Serve warm topped with ice cream, whipped cream or a little splash of heavy cream.
Nutrition Facts
Big Batch Fruit Crisp Topping and How to Make a Fruit Crisp
Amount Per Serving
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 22mg7%
Sodium 3mg0%
Potassium 43mg1%
Carbohydrates 24g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 265IU5%
Calcium 14mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.