Fruit Crisp Topping

Ingredients:

    • 1/3 cup all-purpose flour
    • 1 cup old fashioned oats
    • 1/3 cup whole wheat flour
    • 1 t ground cinnamon
    • ½ cup lightly packed brown sugar (light or dark)
    • 1/2 t salt
    • 1/2 cup unsalted butter (1 stick) melted
    • 1/2 c pumpkin puree

Directions: In medium bowl, stir together oats, all-purpose and wheat flour, brown sugar and seasonings.

  1. Pour in melted butter and stir until combined and evenly moistened.
  2. Sprinkle topping over fruit filling of your choice.
  3. Bake for 30-40 minutes or when filling is bubbly and topping is golden brown.

Prepare the fruit filling of your choice.

Dear Reader,

I use foil mini loaf pans for my crisp and freeze. One mini loaf pan will serve two people. We divide, add ice cream and YUM!!

Depending on my filling, a recipe will easily yield 4-5 loaf pans. When frozen, I bake covered for 30 minutes, remove the cover and back 15-20 minutes uncovered until bubbly and brown.

We love it served hot with a scoop of ice cream melting on the top.