Crumble topping - will it keep?

katiepants

Help!

Made far too much topping for my pear crumble. Will it keep ok in the fridge until I work out what to do with it?

Alternatively, any ideas what to do with it?

elsien

Freeze it till you're ready to use it.

katiepants

elsien wrote: »

Freeze it till you're ready to use it.

Ahh, didn't think of that - thanks!!

VfM4meplse

elsien wrote: »

Freeze it till you're ready to use it.

5 hungry weekend guests confirmed that this works a treat, no need to defrost first

On that basis it's dawned on me that it's actually more efficient to make big bowl of crumble mixture, portion it up and freeze it. Otherwise my butter just doesn't get used up - an unaffordable luxury given its cost, and not an MSE option! I then add nuts / whatever additional flavouring I like at that point.

You could also use a small quantity as a streusel topping for cakes.

TravellingAbuela

I always make up a big bowl full of crumble mixture and freeze in tubs. Similarly pastry, which I freeze in blocks. The food processor makes short work of both jobs.

bouicca21

Crumble and pastry mixes (HM not shop bought). Before I became a CFO I did this all the time. No need to freeze, it's lifetime is the same as the fat it was made with. I kept them in a bowl in the fridge and just decanted out what I needed as and when.

Mummy2cheekymonkeys

To save time I always make double the amount and then keep it in a tub in the fridge. I've had it in there for a couple of months and it's been fine. If it doesn't look like I will get round to using it anytime soon I then put it in the freezer. As someone else said it doesn't need to be defrosted first before using.

Callie22

I always freeze crumble - I actually think it cooks a little bit better because you start cooking it when the butter's so cold, a bit like the way scones tend to be a bit lighter if the fat's kept really cold when you're making them. Either way it's a sensible thing to do, especially if you're only cooking small portions. It's a pain to make just a small portion of crumble and it's just as easy to make a bigger one and freeze it. You can chuck frozen crumble on frozen berries (with a bit of sugar and cornflour mixed in) and you've got a really quick pudding. I think Nigella has a recipe called something like Jumbleberry crumble where she does just that.

building_with_lego

I never even bothered to portion up crumble topping when I froze it- just put it all into one bag and bashed it around to break up the block before using as much as I needed. Was brilliant for doing a quick pud for the children's tea.

buildersdaughter

Same here - but it will also keep in the fridge for a few days if you're short of freezer space (I always am!).
Frozen blackberries + bottled apples +crumble mix = puds all winter

Floozie

Another one here who freezes crumble mixture. When I want a quick desert I use either a tin of pears or peaches, shove some frozen raspberries which have defrosted on top of the peaches/pears, shove on some frozen crumble topping and put in the oven for approximately 40 minutes. An easy delicious pudding when you have not got a lot of time.