Fruit Crisp Topping

1. 1

   In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt.

2. 2

   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.

3. 3

   Fold nuts into the mixture.

4. 4

   Chill until ready to use.

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   Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.

6. 6

   Fruit Crisp Variations:

7. 7

   Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices.

8. 8

   Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice.

9. 9

   Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.

10. 10

    Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges.

11. 11

    Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar.

12. 12

    Top the mixture with crisp topping.

13. 13

    Cranberry-Pear Crisp: Peel, core, and dice 4 large pears.

14. 14

    Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar.

15. 15

    Top the mixture with crisp topping.

No additional tips available.