Fruit Crisp Topping Mix Recipe

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In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:78-104 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 78-104 servings


  • 5 cups quick-cooking oats
  • 5 cups packed brown sugar
  • 5 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (21 ounces) cherry pie filling or pie filling of your choice
  • 1/4 cup cold butter, cubed
  • Vanilla ice cream, optional

Nutritional Facts

1 serving (1 each) equals 202 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 139 mg sodium, 37 g carbohydrate, 1 g fiber, 1 g protein.


  1. Combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 13 batches (13 cups total).
  2. To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings per batch.
Originally published as Fruit Crisp Topping Mix in Quick Cooking September/October 1999, p51

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Reviewed Oct. 31, 2010

"I'm a huge fan of apple crisp but not excited about peeling apples and going to a lot of work to make dessert, so I went looking for an easy way to do it... and VOILA! This took minutes to make and was quite yummy. I will be happy to have it on hand for a quick and sweet treat."

Reviewed Jan. 24, 2010

"Love this stuff. It save me a lot of time. It tastes great. My husband and son ask for it all the time."

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