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.