At this time of year with stone fruit season rapidly approaching I love to make a big batch of crisp topping and keep it in the freezer. You never know when you will come across some perfectly ripe fruit (no pun intended). So it’s nice to have this on hand. It makes enough for 4 regular sized crisps but is extra handy to when making a couple individual ones. Most stone fruit crisps only require a bit of sugar, flour and maybe a little lemon zest.
4 cups all-purpose flour
1 cup granola
2 cups brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1 pound cold butter, cut into small pieces
1 cup slivered almonds
Toss the flour, granola, brown sugar, cinnamon, salt and almonds together in a large bowl. Add the cubed cold butter and gently work it into the flour mixture with your fingers until it comes together. You can use some immediately or store it in an airtight container in the freezer. It does not need to thaw when you are reusing it.