Big Batch Crumble Topping For The Freezer Recipes
JAN'S CRUMB TOPPING OR STREUSEL
Steps:
- Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 7.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 18.7 mg, Sugar 3.2 g
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- Making the crumble ahead for the freezer (feel free to double or triple the recipe to make extra):
- In a medium bowl, combine the flour, sugars, cinnamon, and salt (and nuts or oats if using). Add in the butter cubes, and use your fingers to smush the butter into the flour mixture. Continue to work the butter into the flour mixture until it forms chunks that are slightly soft and pliable, similar to Playdough (see picture for demonstration). Place the crumbles in a freezer safe bag and freeze for up to 6 months. When ready to use, you can directly crumble the mixture from the freezer onto the prepared fruit in your baking dish.
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- In a large bowl, combine the fruit, cornstarch, sugar, lemon juice, salt, and melted butter. Toss lightly until the ingredients are incorporated. Pour into prepared baking dish.
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