Summer fruits are excellent for crumbles and crisps.
I love crumbles and crisps so much that I don’t make a distinction between them — some say a crumble is all butter and flour and a crisp has oats — but I make them all the time, even in the middle of summer.
My latest trick is to take all the leftover fruit in the house, which might include a mushy plum, a mealy nectarine and the last 1/2 cup of blueberries or strawberries in the bottom of the plastic container, and throw them in a bowl with a little sugar. Then I go to my freezer and pull out the bag of crumble topping that I keep in there and sprinkle as much or as little as I want on top. Bake at 400 degrees for about 20 minutes, and dessert is ready to serve.
If you keep this crumble topping in your freezer, you, too, will only be minutes away from a crowd-pleasing dessert. Yes, you’ll have to turn on your oven, but it’s worth it, I promise. Use a loaf pan or other smaller baking vessel if you don’t have that much fruit. The process of putting the dessert together is the same, but the baking time will be a little shorter with a smaller pan.
All-Purpose Crumble Topping
1/2 cup butter, softened
1/2 cup white sugar
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cups chopped pecans or other nut (optional)
1 teaspoon ground cinnamon
1 pinch salt
Cream butter and sugar together in a bowl, using a wooden spoon or an electric mixer. Stir in flour, oats, nuts (if using), cinnamon and pinch of salt. Store in a zip-top plastic bag in the freezer until ready to use. This is enough crumble for one large baked dessert or several smaller ones.
— Addie Broyles
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