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.
- Preheat oven to 350 °Lightly grease a baking dish with butter (use either a 9-10 inch pie pan, a 9 x 9 glass dish, or an 11 x 7 glass dish.
- 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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- 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.
- 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.
- 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.
- 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.)
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