Yield: 10 lbs.
INGREDIENTS:
4 lbs. light brown sugar
2-1/2 lbs. pecan pieces
1 lb. coconut flakes
1-1/2 lb. rolled oats
1 quart all purpose flour
12 oz. butter, room temp
2 TBS. ground cinnamon
1 tsp. ground nutmeg
Pinch salt
Preparation
METHOD:
Measure all dry ingredients into large mixing bowl and blend well.
Add butter and work into dry mixture with fingertips until incorporated and mixture is crumbly.
Store at room temperature for short times or keep refrigerated to use as needed.
USES:
Sprinkle liberally on mashed and seasoned sweet potatoes, bake at 350 degrees until hot and browned.
Top muffins before baking for a crumble topping on your favorite flavor.
Use as topping on coffee cakes, Danish, sugar cookies, or oatmeal cookies. Keep oven temperature below 375 F to prevent over browning before item is fully baked.
