Though often grouped together as one subset under the dessert category, cobblers, crisps and crumbles are actually unique in their ways. The cobbler stands out with its biscuit-like dough. On the other hand, crisps and crumbles are like siblings --differing mainly in the inclusion of whole oats in the former. Both use a combination of flour, sugar and butter to create a streusel pastry.
The 4 Steps for Making A Fruit Crisp
- Crisps are incredibly versatile. They can be made with seasonal fruits — usually around six cups worth. While most fruits are used, raw apples require pre-cooking before adding them to the mix. Peeling fruits like peaches is optional. Using frozen fruit is completely acceptable.
- The topping resembles a streusel mixture that combines flour, oats, sugar and butter. Using butter (rather than another fat) is recommended if you want a pleasing texture for your crisp.
- One of the signs that your crisp is perfectly baked is when you see the fruit juices bubbling and the topping turning golden and firm.
- Serving a crisp with ice cream, whipped cream or crème fraîche can turn it into a celebratory dessert. However, it's equally delightful as a teatime treat.
Preparing the Fruit
When preparing a standard crisp, you'll need around 1 1/2 pounds of fruit. If you're using frozen fruit, make sure to thaw it before using. To achieve a velvety sauce for the filling, you can consider thickening it with cornstarch. Adjust the amount based on how juicy the fruit is.
If you want to plan ahead, you can prepare the toppings in bulk and freeze them for later use. Leftover crisp can be stored in the refrigerator for up to a week. You can enjoy it cold or gently reheated.
Ingredients:
- 1/2 cup of granulated sugar
- 2 tablespoons of cornstarch
- 6 cups of thawed fruit
- 1 tablespoon of lemon juice
Topping:
- 1 1/2 cups of old-fashioned rolled oats
- 1 cup of all-purpose flour
- 1/2 cup of light brown sugar
- 1/2 teaspoon of salt
- 12 tablespoons (equivalent to 3/4 cup) of unsalted butter melted
- Optional: 1 teaspoon vanilla extract
Equipment:
- Baking dish, either a square shaped one, measuring approximately 9x9 inches or a rectangular one measuring about 11x7 inches
- Measuring cups and spoons
- Mixing bowls
- Freezer bag (optional)
- Whisk
- Cooling rack
Instructions:
- Begin by preheating your oven to a temperature of 350°F. While the oven heats up, generously butter the baking dish to prevent sticking.
- In a mixing bowl, combine the granulated sugar and cornstarch. Then add in the thawed fruit along with the lemon juice. Stir well, until all ingredients are thoroughly mixed. Transfer this fruit mixture into the baking dish.
- In another mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar and salt. Mix these ingredients together until they are well incorporated. Then, pour in the melted butter (which should be cooled down at this point). You may also choose to add vanilla extract for a touch of flavoring, if desired. Stir everything together until you achieve a texture with no large clumps forming. This topping can be reserved for later use. Even stored in a freezer bag for future convenience.
- Evenly distribute the topping mixture over the fruit, filling in the baking dish. Make sure to cover the complete surface area.
- Place the dish into your oven and bake for a period of approximately 30 to 35 minutes or until you notice a beautiful golden color forming on top.
- When fully baked, remove from the oven and allow it to cool for least 15 minutes before serving. This will prevent any burns. Also give time for the flavors to settle.
Serving Suggestions
A fruit crisp is truly delightful on its own. But for a twist, you can even enjoy it cold with some yogurt!