Basic Crisp Topping

Sastojci

Crisp Topping

2 c flour

1 c oats

1/2 c sugar

1/2 c dark brown sugar

1 c nuts, lightly toasted and rough chopped (pecans)

1/2 t ground cinnamon

1 tsp ground or crushed cardamom (or 1/4 t cloves)

3/4 t kosher salt

10 oz butter, melted

Put all ingredients, except butter, in a large bowl.

Stir with hands to mix, breaking apart clumps of brown sugar with fingers.

Melt butter.

Make 'well' in center of bowl and pout butter in while it's still hot.

Stir in butter with wooden spoon or spatula.

Finish incorporating butter into all the dry ingredients with hands.

On a baking sheet covered with parchment, lay out raw crisp topping and chill in fridge

for at least 30 mins.

When you are ready to make crisp, preheat oven to 400 degrees.

Assemble filling, sprinkle on as much or as little crisp topping as you like, set baking

dish on a baking sheet lined with parchment.

Bake until topping has browned and filling is bubbling up. If you are making a large

crisp I suggest you check in on it about 15-20 mins into baking time. If your topping is

gaining more color than you'd prefer, turn the pan around and turn the heat down to

350.

Fruit Flavoring

Pear nectar/apple cider

lemon

salt

sugar

vanilla

cinnamon

cloves

orange zest

Rhubarb

Allspice

pecans

oats

flourvanilla

salt

butter