Avoid the hassle of making individual batches of topping: increase the recipe in whatever multiples you would like (x2, x4, etc), divide into labeled ziplock bags and store in the fridge (1 month) or freezer (3+ months). Whenever you make any kind of fruit crisp, grab a defrosted bag out of the fridge and crumble over your filling. 
3/4 cup white whole wheat flour
1/3 cup white granulated sugar
1/3 cup packed light or dark brown sugar
1/4 teaspoon salt
1 tsp cinnamon
1/2 cup old-fashioned or quick-cooking oats
1/2 stick (or 1/4 cup) butter, sliced
2 Tbsp pecans, chopped (optional)
2 Tbsp almonds, chopped (optional)
In a bowl, mix the sugar, flour, salt and cinnamon. Place your cold, sliced butter on top and use a pastry cutter to "cut it in".

Stir in the oats and, if you're using them, nuts.

Spread evenly over the fruit mixture in the crockpot. Leave the lid off for the last 30 minutes or so of cooking time, to allow the topping to become a little crunchy around the edges.


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