My oat crumb topping.
Hi, guys, Kelsey Nixon here
and I'm so excited to be sharing with you
one of my favorite recipes made entirely from pantry staples
and bonus, once it's made, it becomes a freezer staple.
It's my oat crumb topping which is baked over frozen fruit.
Now, you can absolutely do fresh fruit but I'm doing frozen
'cause I like to always have it on hand.
So this truly is a dessert straight from your pantry.
Let's get into it.
So I've got about a cup and a half of oats.
To that, I'm going to add a cup of brown sugar
that I packed in there.
I've got just a little bit of flour to add some substance.
I'm going to add about a teaspoon of baking powder
and that's gonna give me some nice texture
and then I'm gonna add cinnamon and nutmeg
and let's see, let's go half teaspoon on the cinnamon
and maybe a quarter teaspoon on the nutmeg
and if you wanted to,
you could also add a little ginger in here.
That might be really nice as well.
Let's add about a half a teaspoon of salt as well
'cause that saltiness will be really nice in there.
All right, I'm gonna use the best tools in the kitchen,
a set of clean hands to really get in here
and break up this brown sugar.
I wanna make sure everything is evenly distributed
and you'll notice right behind my bowl here,
I've got butter.
So one thing I like to do to make it a little easier
is I like to take a knife and go in
and almost create smaller pieces to begin with
before I use my pastry cutter.
Now, if you don't have a pastry cutter, no problem.
You could also use two sets of forks
or once again, a set of clean hands.
You just wanna make sure this butter stays pretty cold
because as the heat hits that cold butter,
that's what's going to create
that really delicious crumb topping.
Nothing needs to be too uniform in size.
This is really just kind of a shortcut
to make it easier to incorporate all of those butter pieces
in my topping.
All right, so once I've done that, butter's going in.
Now, this will make about four and a half cups
and the reason I'm making such a big batch
is that I really won't need it all.
I'm gonna keep the extra on hand in my freezer
in a reusable storage bag.
So I'm gonna go ahead and use a pastry cutter.
It's got these nice grooves right here
that really help to incorporate the butter
in all of the oats, flour, spices, brown sugar
and you'll already see those small bits of butter
that have started to form.
What you're looking for is something
like the shape and size of a pea almost.
You don't want there to be a big separation
between your flour and oats and the butter.
You really want it to feel pretty well incorporated.
See how that's like a pea size shape bit of butter?
That's what you're looking for.
The next thing I wanna do
is grab my frozen fruit from the freezer.
You could totally use fresh fruit if you have that on hand
but frozen fruit works in a pinch
and especially for a baked dessert like this,
it does really, really well.
So you'll see how this coats the bottom of my pan nicely.
I've already preheated my oven to 375 degrees
and now I'm just gonna take this topping
and go right over the top
and this is gonna give me that beautiful buttery crust
that's crispy and delicious.
I wanna make sure it's nice and evenly coated
but you still do wanna see some of the berries
so it doesn't need to be fully coated.
That's it, that's all we have to do.
This is gonna go in the oven at 375
for about 40 minutes or so.
I'll know it's done when that fruit is bubbling
from underneath that golden crisp topping.
I always like to let it rest for about 10 minutes,
cool down ever so slightly and that fruit will thicken up
and you gotta serve it with ice cream, right?
So I'm gonna take my warm fruit with that crispy topping
and go right on top of my vanilla ice cream
and there you have it.
All made with pantry staples
and I'm gonna take my extra oat crumb topping,
store it in a reusable bag.
This is some freezer tape.
I just label it, stick it in the freezer
and this way, I've got this
paired with some frozen or fresh fruit
and have an instant dessert straight from my pantry.