CRUMB TOPPING, FOR CRISPS & COFFEE CAKES

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This is an example of a recipe that you can make in large batches and store in the freezer for the entire summer of fruit crisps.
CRUMB TOPPING yields 30 oz
1 cup brown sugar
1 cup white sugar, evaporated cane sugar or natural sugar
1 tablespoon cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon salt
2 1/4 cups flour
1/4 cup almond flour
1 1/4  baking powder
1/4 cup almonds, ground, optional
12 ounces butter (see dairy free recipe for substitute)

METHOD: Blend together first 7 ingredients. Add butter and integrate as evenly as possible. Reserve as topping for crumb coffee cakes or fruit crisps. May be kept in the freezer for 6 months.


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