Even thought I really love to cook, cooking 3 times a day 7 days a week can get to me (I do not get to go out to eat much). I am always looking for ways make my job easier without sacrificing the quality. I use my freezer a lot. It is just as easy to make a double batch, as a single batch. Also I am on a tight food budget, so again I am looking for ways to cook good, healthy food within my budget. We eat a lot of cobblers and crisps for dessert and breakfast. I like to buy fruit, especially berries in the summer when they are cheap, I freeze them to use through the year. I have been making double batch of this crisp topping. I use half and then put half in freezer baggies. If you think you will use the topping in a week you can keep the crisp in the fridge, otherwise freezer. You can crumble it frozen over fruit and bake off frozen. You do not need to wait until it is defrosted. One more thing, there is lots of versions of crisp toppings. I like mine because my recipe uses a small amount of flour and more oats. You can also add toasted nuts.
makes 2 batches
4 cups rolled oats, use can use gluten free oats
½ cup flour (whole wheat or GF flour)
1 cup butter, soften
1 ½ cup sugar (I use coconut sugar)
2 tsp. cinnamon
2 tsp. fresh grated nutmeg
2 tsp salt
½ cup toasted nuts, roughly chopped
In a mixer bowl add all ingredients and mix on low speed, until it all comes together. About a minute. Put half in one plastic freezer baggie and then the other half in another baggie. Store them in a freezer up to 6 months.
To make a crisp
Pre-heat oven 350◦F
In a baking dish add fruit, fresh or frozen. I never measure but fill my pan about two-thirds full but you can use less or more fruit. If you feel your fruit is not very sweet add ½ or so of a sweetener. Crumble frozen topping over fruit and bake 45 minutes, until juices from the fruit bubbles and the topping looks golden.
Painting by Andrew Braitman