In my quest to make our lives easier in the kitchen I’m sharing my make ahead crisp topping recipe.
You make a large batch of topping and store it in the coldest part of your fridge, scoop it out when you make a crisp. The day you make the crisp all you do is prepare the fruit or berries; the topping is already to go. And it’s bing bang boom.
In the fall and winter months I make a fruit or berry crisp once a week, so this topping recipe lasts 3 weeks in my fridge.
If you aren’t going to go through it that quickly divide it into 3 equal portions and freeze. Thaw before using.
This crisp topping is fibre rich and can be gluten free if you are using oats, oat bran and oat flour that was processed in a certified gluten free facility.
I created this recipe using large flake oats, oat bran and oat flour are excellent sources of soluble fibre which in turn is excellent for your long term health.
Make Ahead Topping
2 cups large flakes oats
2 cups oat bran
2 cups whole grain oat flour
1 cup brown sugar, packed
3 Tbsp cinnamon
1 cup canola oil
Makes 7.5 cups Enough for 3 fruit crisps
- In a large bowl mix together: oat flakes, oat bran, oat flour and brown sugar. Add cinnamon and combine well.
- Pour in oil and mix until it looks like wet sand. Store in the coldest part of your fridge. Or divide into 3 equal portions and freeze. Remove from freezer to thaw before using it as a topping.
- To make a fruit crisp put 4-6 cups of fruit or berries into a parchment lined 9×9 baking pan.
- Add your favourite sweetener ~ depending on the sweetness of the fruit this could be as little as 1 Tbsp and up to ¼ cup.
- Top with approximately 2 heaping cups of the Make Ahead Crisp Topping spreading evenly.
- Bake at 350F° for 45-60 minutes or until the fruit is cooked. It will be longer if you used frozen fruit or berries.
Professional home economist tip:
Love bumping up the fibre? Add ¼ cup chopped walnuts & ¼ cup ground flaxseed to every 2 cups of topping the day you use it.