Prep 35 mins
Cook 0 mins
makes a lage batch freezes well take what you want for your pie when needed.
Make and share this crisp topping recipe from Food.com.
- 1 lb butter
- 1 1⁄4 lbs flour
- 1 lb white sugar
- 1⁄2 lb brown sugar
- 1 lb oatmeal
- 1⁄8 cup cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour.
- mix together until crumbly.
This is quite possibly the BEST crisp topping ever! I cut it down to 1/4 and had plenty to freeze. I froze them in 1 cup and 2 cup portions. I used some on an apple pear crisp for my father and son and also topped some muffins with it too. I did have a bit of a hard time with measurements, since I'm used to going by cups, so I got out the pampered chef scale and simplified things for myself. Thank you for posting such a yummy and time-saving recipe!
Yum! I promised Little Miss (DD) desert tonight because she had been so good. This crisp/crumble was fantastic and so easy to put together. I had to change the serving to .02, because of my small dish, I need enough crisp to cover a 7.5 x 5" dish. I put Apple Pie Filling on the bottom half of the dish and the crisp on the top half. It was just the right amount of crisp for my dished. Baked it in the oven at 180oC for 15 mins and served it with vanilla soy ice cream. We all enjoyed the desert and Little Miss asked for it again. Thank you Debra Stuart
I bought enough apples to make 30 - 9X13 apple crisps to freeze & cook throughout the year. I always have a brain freeze when it comes to multiplying amounts for recipes when I'm making large quantities. This recipe came in quite handy as you have done the figuring for me already. Thanks for a great "bulk" recipe!