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More recipes at Loaves & Fishes
This Web Page by Pauline Harding for Art Nurk, hardingpj@yahoo.com |
Crumble Topping Makes 7 cups of topping - enough for 2-3 pans of Berry Crumble. 2 sticks butter 2 cups flour 2 cups brown sugar – You can use white if you’re
out of brown, but the brown tastes better. 2 pinches salt 2 cups
chopped walnuts – These are optional but they do add protein and
flavor to the dish. 1 16 oz bag
of walnuts makes 4 cups of chopped walnuts – you can easily chop them in the
food processor. Mix butter, flour, sugar, and salt with a pastry blender
(better – gives larger “crumbs”) or in a food processor (faster). Add walnuts. To freeze, portion out into 2 or 3 small bags. This stuff is great!
Keep some in your freezer at all times! Sprinkle a bit over fresh or frozen fruit and microwave –
delicious! Berry Crumble Makes one 8 x 8 pan. 1 package frozen blueberries 1 package frozen mixed berries 2-4 cups crumble topping mixture 1 square pan, 8”x8” Put berries into pan. Sprinkle with topping. Bake at 350 until it is hot throughout and the topping
starts to brown. Serve with
vanilla ice cream, cream, custard, or evaporated milk. If you are freezing this dessert for a friend, put the
crumble topping in a zip loc bag.
Then put the topping bag and both bags of berries into another bag to
keep it all together. If you
like, you can include a disposable pan.
Don’t forget instructions!
Your friend will have an easy to make yummy dessert! |
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