This topping can be used all summer for
fruit crisps and pies. It works very well with
gluten free flours, too!
from Martha Stewart
1 1/2 cups all-purpose flour (or your favorite gluten free flour mixture)
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces
To Make Crumble Mixture:
In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide
mixture in half; freeze in plastic storage bags
To Make Crisp:
Mix a few cups of your favorite summer fruit with sugar to taste and spread in the bottom of pan.
Top with crumble and bake until bubbling & crisp and brown. Approximately 20-60 minutes depending on amount of fruit