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Big Batch Fruit Crisp Topping
Course
Bakery
Cuisine
American
Keyword
Vegetarian
Essential Ingredient
Oatmeal
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
pints
Calories
1477
kcal
Ingredients
1 1/2
cups
unsalted butter
1
cup
muscovado sugar
or dark brown sugar
1
cup
sugar
2 3/4
cups
all-purpose flour
1/2
teaspoon
ground cinnamon
1/2
teaspoon
fine sea salt
1
cup
quick oats
1
cup
old-fashioned rolled oats
Instructions
In a stand mixer or food processor, combine the butter and the sugars until creamy. Stop and scrape down the sides.
Add the flour, cinnamon and salt and pulse to combine. Stop and scrape down the sides.
Add both of the oats and mix until the topping resembles coarse crumbs. Don't over mix!
Using a funnel, fill four pint jars with the crisp topping. Top each with a lid, label and freeze.
Each pint holds 2 cups of topping, enough for approximately six individual fruit crisps or one 9×9 pan.
Nutrition
Calories:
1477
kcal
|
Carbohydrates:
197
g
|
Protein:
15
g
|
Fat:
73
g
|
Saturated Fat:
44
g
|
Trans Fat:
3
g
|
Cholesterol:
183
mg
|
Sodium:
320
mg
|
Potassium:
333
mg
|
Fiber:
6
g
|
Sugar:
104
g
|
Vitamin A:
2128
IU
|
Vitamin C:
1
mg
|
Calcium:
102
mg
|
Iron:
6
mg