Ever crave a quick dessert fix and have nowhere to turn? Here’s a great solution if you have apples, berries, pears or peaches that you want to turn into something more indulgent. Mix up a batch of this crumble and put it in a canning jar, airtight container or ziplock in the freezer. For quick cooking, I use ramekins and the toaster oven. And all the better if you have heavy cream to whip or to mix in the ice cream maker. See this post for my recommended ice cream maker and recipe.
My favorite crisp topping comes from Giada. Her recipe for Peach and Strawberry Crumble is a summer favorite, but I’ve found the topping is good on any fruit. The only change I make for a slightly healthier version without compromising taste is to use half all-purpose and half whole wheat flour.
Now you’re ready for all of those last-minute occasions when you, your guests or your kids are in need of something sweet and worthy.
MAKE-AHEAD FRUIT CRISP TOPPING
Prep Time: 5 Minutes | Cooking Time: 30 Minutes
- 2/3 cup all-purpose flour (or 1/3 all-purpose and 1/3 whole wheat flours)
- 2/3 cup old fashioned style oats
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup sliced almonds or almond meal
- 1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
- Stir together all but the butter in a large bowl.
- Add the butter cubes and blend with your hands, a pastry cutter or two knives until it becomes uniformly crumbly.
- Place loosely in a canning jar, airtight container or zip lock bag and put in the freezer for up to six months.
- Pre-heat the oven to 375 degrees.
- Lightly grease ramekins or baking dish and fill with fruit (diced apples, sliced peaches or pears, whole berries).
- Sprinkle topping to cover.
- Bake for 30 minutes or until topping is bubbly and fruit has softened. For a larger baking dish, add 10 minutes to cooking time.
- Serve warm a la mode with whipped cream or vanilla ice cream.
Adapted from Giada De Laurentiis