My make ahead crumble topping is an easy bulk recipe for crisps, crumbles, and pies that keeps in the freezer for a year ~ it's summer dessert on demand!
1 1/2cupsunsalted butter (3 sticks) The butter can be cold or at room temperature, but if using cold butter, cut into small pieces
2 1/2cupsall purpose flour
1cupdark brown sugar
Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly. Be sure to get all the butter incorporated so there are no large chunks of butter.
Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.
Your crumble will last up to a year in the freezer. Just scoop out what you need and reseal the rest. No need to thaw the crumble before baking.
To use your crumble
Add the fruit filling of your choice to a baking pan, filling the pan about 2/3 of the way full. Then top generously with your frozen crumble (don't thaw it first.) I like to mound the crumble on the fruit, because everything will shrink down in the oven. Bake at 375F for about 25-30 minutes, or until the fruit is bubbling and juicy and the topping is starting to turn golden.
Double or even triple the recipe for a year's worth of amazing crumbles on demand!
https://theviewfromgreatisland.com/big-batch-crumble-topping-recipe/ July 16, 2020