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Crunchy Crisp Topping

Individual crisps make serving a breeze. Just tuck the fruit into small ramekins, sprinkle on a topping, and bake for a-shorter time.Scott Phillips

Yield: Yields enough for one crisp.

This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.


  • 1 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch salt
  • 1/2 teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
  • 8 tablespoons slightly softened unsalted butter, cut-into pieces


  • Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in-the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

Oatmeal topping variation

  • Adding oatmeal makes a more voluminous topping with a rustic, crumbly texture. Add 1 cup old- fashioned oats to the master recipe.

Cornmeal topping variation

  • Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add 1/4 cup cornmeal to the master recipe.

Nut topping variation

  • After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.


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Reviews (1 review)

  • EmilyHolman | 05/01/2017

    Delicious and easy! I used oats with it.

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