Yummy Find
For Elsa Beskow Fans

My Crisp Trick


   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. 

Crisp Topping

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


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We love crisps here also. I really have to get in the habit of doubling my recipe and freezing some; so great when I don't feel like cooking or am short on time! Thanks Clarice.


Thanks for this - I just went out today and bought all the ingredients to give it a try!


Such a great idea to make lots and freeze it ahead of time. I'm trying to do that with more and more things lately.
Your topping sounds wonderful!

Terri Pollhein

Thank you!
I have a ton of frozen berries and now an easy and delicious way to use them more often.
I liked the water color illustration as well!
God bless!


I relate to the eating out thing. We do not eat out often,and I make most everything from scratch.
That looks yummy! Add a spoon of homeade vanilla ice cream and I'm in heaven!
Clarice I enjoy your recipes and reading your blog. Have a great day!


Yum! I always love a shortcut (something in the freezer).



That sounds like a yummy breakfast. I didn't know that you could put the crisp topping in the freezer, what a great idea! Thank you for the recipe, I like the toppings with lots of oats!


What a great idea. Thanks!


Lovely landscape to escape to! I'll have to save your recipe for those cold days when it smells so good and everyone thinks I'm a marvelous cook...lol.


Mary T.

This was my next thing to put together in bulk form and bag it up. Great minds do think alike! Last week I did up 5 batches of my Amish Soup mix's dry ingredients that my family likes. That always makes making dinner alittle easier during the winter. Thanks for your recipe!

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