Ann’s Sweet Crumb Topping
Ann’s Sweet Crumb Topping (Page 129 of my Cookbook)
2/3 C. yellow cake mix
2/3 C. biscuit/baking mix
1 C. quick oats
1/3 C. brown sugar
1 tsp. cinnamon
1 stick butter, room temperature
Combine all dry ingredients. Cut in butter with pastry blender or fork until crumbly. Freeze in a plastic freezer bag until needed. Yield: about 3 C.
NOTES: This recipe can be substituted in any recipe with a crumb or crisp topping.• I like to use a food processor to combine the dry ingredients. • Freezing in a bag rather than a formed container will allow you to easily break up the frozen mixture with a meat mallet.