Big Batch Crumble Topping for the Freezer
User Reviews
5
Big Batch Crumble Topping for the Freezer
Description
Big Batch Crumble Topping for the Freezer is a versatile mixture of butter, flour, oats, dark brown sugar, salt, cardamom, cinnamon, and vanilla extract. The butter is rubbed into the dry ingredients to create a well-blended crumbly texture without large butter chunks. This topping is stored frozen and can be applied directly over fruit fillings without thawing. Baking at 375°F until the fruit bubbles and the topping turns golden produces a sweet and spiced crunchy crust that complements many fruit-based desserts.
The mixture includes aromatic spices like cardamom and cinnamon, along with vanilla, to add warm flavor notes. The oats contribute to a pleasant chewiness within the crumble. This make-ahead approach saves time and provides an easy way to finish a fruit dessert with a crisp topping.
When ready to use, you layer the fruit filling in a pan about two-thirds full and pile the frozen crumble on top. Baking times typically range around 25 to 30 minutes until done. The crumble shrinks slightly as it bakes, so mounding it ensures enough coverage.
This recipe recommends doubling or tripling the batch for enough topping to last up to one year in the freezer. You can scoop portions as needed, reseal, and keep the remainder frozen without thawing before baking.
Ingredients
- 12 ounces butter 1 1/2 cups) cold or room temperature, but if using cold butter, cut into small pieces, unsalted
- 2 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup dark brown sugar
- 2 tsp salt
- 1 tsp ground cardamom
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
Instructions
- 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.
Notes
- Make a large batch to have crumble topping available for several months; it stores well up to one year in the freezer.
- Use the topping straight from the freezer without thawing to maintain its texture during baking.
- Mound the crumble generously over fruit filling as it shrinks during baking.
- Store the mixture in airtight freezer-safe containers or zip lock freezer bags to prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cups
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 680kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 104mg | 35% |
| Sodium | 680mg | 28% |
| Potassium | 151mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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