Big Batch Fruit Crisp Topping is an easy, make-ahead shortcut for gorgeous last-minute desserts. I believe it’s one of the best crisp toppings around: a simple mix of sugar, oats, flour, warm spices, and plenty of butter. Prepare a big batch, pack it into jars or airtight containers, freeze, and you’ll be able to bake an apple crisp—or any fruit crisp—anytime with almost no fuss.
Desserts should be simple pleasures, not stressful ordeals. You don’t always want to spend hours crafting something elaborate—sometimes you want to sit down, take a deep breath, and enjoy a warm, comforting dessert with minimal effort. That’s the exact moment this make-ahead crisp topping shines.
I often skip dessert while cooking dinner, thinking it’s not necessary. Then later, settled on the couch, I suddenly wish I had something sweet. When that happens, a frozen jar of crisp topping means I can have a warm, satisfying fruit crisp within half an hour.
Can I use Big Batch Fruit Crisp Topping to make Apple Crisp?
Absolutely. This topping is ideal for apple crisp, but it works with virtually any fruit—fresh, frozen, or canned. Use it with berries, stone fruits, pears, or any pie filling you like. It also pairs well with fruit preserves when you’re in a pinch: a spoonful of jam in a ramekin topped with the crisp and baked makes a quick, comforting treat.
How to Make a Quick Fruit Crisp
When dessert regret sets in, preheat the oven, fill small ramekins or a baking pan with fruit or pie filling, then top with the frozen crisp topping. You can even use jam or preserves if that’s what you have on hand.
Scatter or press the topping evenly across the fruit and bake. In about thirty minutes, ramekin-sized crisps are golden and bubbling—perfectly timed for a quick, cozy dessert.
Once baked, serve warm. At our house we always add a generous scoop of vanilla ice cream so it melts a little over the hot fruit and crunchy topping—simple and irresistible.
How do I serve fruit crisp?
Let a container of vanilla ice cream sit at room temperature for a few minutes so it’s easy to scoop. Set the hot ramekin into a bowl, add a large scoop of ice cream, let it soften and meld with the warm fruit for a moment, then enjoy. The contrast of hot and cold plus the crunchy topping makes it feel indulgent even though it’s quick to assemble.
A crisp assembled during a commercial break can taste like a lovingly planned dessert—because the flavor is there, but the effort isn’t. Keep a stash of this topping in the freezer and you’ll always be ready for a delightful, comforting dessert.
How do I use Big Batch Fruit Crisp Topping?
- Add fresh or thawed fruit to ramekins or a baking pan, top with the crisp topping, and bake until golden.
- Pack a jar of this topping with a ribbon and a simple instruction card for a lovely hostess gift.
- Pair a jar with home-canned pie filling or fresh fruit for a thoughtful homemade gift basket.
Cook’s Notes for Big Batch Fruit Crisp Topping
- Don’t pack the topping tightly into jars if you plan to shake it directly onto fruit—it’s much easier to crumble if it’s loosely packed. Loosely packed jars keep best for about three months; tightly packed jars can last up to six months but may be harder to break apart.
- This recipe scales well. Double or triple as needed, but try to use what you make within a few months for best flavor and texture.
Tools that make this easier
- Large mixing bowl
- Pastry cutter or two butter knives (or a hand mixer to cream the butter with the sugars)
- Quart-sized zipper-top bags or pint jars for freezing
Big Batch Fruit Crisp Topping and How to Make a Fruit Crisp
Ingredients
- 1 cup light or dark brown sugar
- 1 cup raw sugar (or 1 cup white sugar)
- 1 1/2 cups unsalted butter, softened
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups all-purpose or white whole wheat flour (about 11 3/4 ounces)
- 1 cup quick oats
- 1 cup old-fashioned rolled oats
Instructions
- Combine the sugars, cinnamon, and nutmeg with the softened butter and mix until well blended. Cut in the flour with a pastry cutter or knives until the mixture resembles coarse crumbs. Stir in both types of oats until evenly combined and the texture is crumbly.
- Fill jars or airtight containers with the crisp topping, seal, label, and freeze. This yields about 6 loosely packed or 4 firmly packed pint jars—approximately 32 individual crisps or 4 large 9″x13″ pans.
- Notes on packing: Loosely packed jars are easier to shake onto fruit but best used within 3 months. Tightly packed jars store up to 6 months but can be difficult to break apart when frozen. I prefer loose packing and using the topping promptly.
To bake fruit crisps from frozen topping:
- Preheat oven to 375°F. Arrange ramekins on a baking sheet or lightly grease a 9″x13″ pan. Fill each ramekin about two-thirds full with fresh berries, chopped stone fruit, peeled/cored/chopped apples, or pie filling. Sprinkle frozen topping directly over the fruit, covering it by at least 1/4 inch for larger pans.
- Bake ramekins for about 30 minutes, or a large pan for 45–50 minutes, until the topping is golden and the fruit is soft or the pie filling is bubbling. Serve warm with ice cream, whipped cream, or a splash of heavy cream.
Nutrition
Carbohydrates: 24 g
Protein: 1 g
Fat: 9 g
Nutritional information is an estimate. Calculate based on the actual ingredients you use.
Originally published October 2012. Updated with video and improved notes in August 2018.
Video
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