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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 78 |
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In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling. Ingredients:
5 cups quick-cooking oats |
5 cups packed brown sugar |
5 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
additional ingredients: |
1 can (21 ounces) cherry pie filling or pie filling of your choice |
1/4 cup cold butter, cubed |
vanilla ice cream, optional |
Directions:
1. Combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 13 batches (13 cups total).
2. To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings per batch.
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