Fruit Crisp Topping

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 cups
LEVEL: Easy

ingredients

  • 1 1/4 cups flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks), butter chilled and cut into small pieces
  • 1/2 cup nuts, coarsely chopped and toasted
    • Fruit Crisp Variations, recipes follow
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      Directions

      In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.

      Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.

      Fruit Crisp Variations:

      Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.

      Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.

      Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

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      • on July 20, 2013

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        I only needed the proportions for the various ingredients and noticed that nowhere in the recipe does it give the cooking time or temperature. I can figure it out but a new cook would end up with uncooked flour and oatmeal on top. I'm trying it tonight on a mixture of nectarines, spiced kumquats and rehydrated craisins and will set the oven to 350 degrees and expect it to take between 25 and 40 minutes to finish.

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