Fruity summer desserts can happen a lot quicker when you don’t have to stop and make the crumble topping! My freezer crumble topping is ready when you are. Just take it out of the freezer, spoon it over the fruit of your choice, and bake it in the oven. It’s gluten and refined sugar free as well.
We are apparently in monsoon season here in south Mississippi, and when it rains, I bake.
Y’all. I have done some baking.
And I’ve been toying with this idea for a while, and I finally did some experimenting last week and it worked perfectly!
This pre-made crumble topping that you store in your freezer is gluten and refined sugar free, and it’s ready when you are to make dessert time easier and faster.
And crunchier and yummier too.
All you do is make a big batch of crumble topping, freeze it on a baking sheet, then transfer to a freezer safe container. You can freeze it in a zip lock bag, a mason jar, or a great big plastic bowl with a lid, which is what I did.
Then, when you want a fruity baked dessert to happen with all those fresh summer peaches or berries that are rolling in, you just toss the fruit with a little melted butter and sugar, then sprinkle your frozen topping right over the top. As much or as little as you want.
Me? I want A LOT.
Pop it in the oven for about 30 or so minutes, adjusting the time for the size of your baking dish.
This can be used with berries, apples, peaches, nectarines…pretty much anything.
I’ve been thinking about baking a sweet potato, then splitting it open and topping it with this. What do you think? Do you think that would work? I do.
Oh, the possibilities.
My recipe notes:
- Although I have not personally tried it, to make this vegan, I imagine you could substitute coconut oil. Let me know if you do and how it works.
- Make sure to use gluten free oats to make it gluten free. (I used Bob’s Red Mill gluten free rolled oats.)
- I love coconut sugar because it works so well in baking. It’s my go-to refined sugar-free sweetener although you could use regular sugar, brown sugar or some other type of sweetener.
- To give you an idea of how long to bake, I baked the individual blueberry cups in the pictures for about 25 minutes. The fruit should be bubbly and the top golden brown when done. Place a baking sheet under your fruit desserts because they’ll bubble over. You can also us a larger baking dish. Just increase your baking time.
- Toss fruit in a little melted butter and sugar first. I used about a teaspoon of melted butter and about 2 teaspoons sugar for the ones in the picture. This recipe will give you an idea. Also this one.
- These desserts are very forgiving. Just use as much fruit and topping on as you want.
- No need to thaw the topping. I sprinkle it on frozen. Break it up with your fingers if it clumps.
- Walnuts and pecans are my favorites for this, but other nuts would work as well.
- It’s almost like I can’t NOT top my fruit desserts with ice cream. But all things in moderation, right? 😉
- 1 cup gluten free flour blend
- 3 cups gluten free rolled oats
- 3 cups chopped walnuts or pecans
- 1 teaspoon kosher or sea salt
- 1½ cup (organic) coconut sugar
- 3 teaspoons cinnamon
- 1 cup plus 2 tablespoons butter, melted
- 3 teaspoons vanilla
- Stir together the flour, oats, nuts, salt, coconut sugar, and the cinnamon in a large mixing bowl. Drizzle with the melted butter and the vanilla, then stir until evenly moist.
- Spread oat mixture on a baking sheet, breaking up into pieces. Freeze until firm. Transfer mixture to freezer bags or mason jars.
- When you’re ready to bake with it, toss you fruit in a little melted butter and a little coconut sugar (to keep it refined sugar free) and place it in individual ramekins or a larger baking dish. Sprinkle the top with the crumb topping, using as much or as little as you want. Bake most fruit desserts at 375 degrees (but if you go with 350, that's okay too), until golden brown and bubbly. (You might want to place the baking dish on a cookie sheet in case it bubbles over.) Makes about 9 cups of crumb topping.
- **To give you an idea of how long to bake, I baked the individual blueberry cups in the pictures for about 25 minutes. The fruit should be bubbly and the top golden brown when done. Place a baking sheet under your fruit desserts because they will bubble over. You can also us a larger baking dish. Just increase your baking time.
- **Toss fruit in a little melted butter and sugar first. I used about a teaspoon of melted butter and about 2 teaspoons sugar for the ones in the picture.
- **These desserts are very forgiving. Just put as much topping on as you want.