Time 40m Yield 6-8 servings per batch. Number Of Ingredients 11 Steps:
Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Here is the recipe I use to make a topping for peach and apple crisps:. In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan. Bake 20-25 minutes For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).
Time 1h10m Yield 4 cups Number Of Ingredients 8 Steps:
In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use. Cook’s Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months. Fruit Crisp Variations: Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping. Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping. Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.
Time 10m Yield 13 cups Number Of Ingredients 9 Steps:
Combine all ingredients in a large bowl. Store in an airtight container. CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR. To make crisp: Place pie filling in 8 inch square pan. Cut butter into 1 cup of topping mix until crumbly. Sprinkle over fruit. Bake at 350 degrees for 30-40 minutes or until golden brown.
Yield Makes 2 Quarts Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Place nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove from oven; let cool. Place toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add butter; mix on low speed until pea-size clumps form, 4 to 5 minutes. Sprinkle over crisp, and bake, or freeze in an airtight bag or container for up to 2 months.
Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.
