Directions: |
Directions:Heat the oven to 375°F.
Make the topping
Combine 1 cup all-purpose flour, 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, a pinch of table salt, 1/2 tsp. ground cinnamon (optional) or 1/8 tsp. grated or ground nutmeg (optional) in a medium bowl. With your fingertips, rub in 8 Tbs. slightly softened unsalted butter that’s been cut into pieces, until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. If you like, mix in one of the topping add-ins (see options below). Refrigerate the topping until ready to use.
Choose one topping add-in (optional)
Oatmeal: 1 cup old-fashioned oats
Cornmeal: 1/4 cup
Chopped walnuts: 1/3 cup
Chopped pecans: 1/3 cup
Chopped hazelnuts: 1/3 cup
Sliced almonds: 1/3 cup |
Personal
Notes: |
Personal
Notes: Prepare the fruit
Fruits that are in season together make great combinations; think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.
Cut your chosen fruit (see options below) into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit. You want a total of 6 cups of fruit.
Choose one or two fruits:
Apples, peeled and cored
Pears, peeled and cored
Peaches, pitted
Nectarines, pitted
Plums, pitted
Apricots, pitted
Strawberries, stemmed, cored, and quartered or halved
Cherries, stemmed and pitted
Blueberries
Raspberries
Blackberries
Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.
In a small dish, dissolve your cornstarch in 1 Tbs. lemon juice. The amount of cornstarch depends on your chosen fruit: 1 tsp. for denser fruit, like apples and pears, 1 Tbs. for juicier fruit such as berries, and 2 Tbs. for rhubarb. Pour the cornstarch slurry over the fruit.
Add optional flavorings
Use restraint when mixing in spices, extracts, zests, or dried fruit. These ingredients can add an interesting dimension, but too many ingredients muddy the flavor and overwhelm the fruit.
Gently toss your chosen flavorings into the fruit.
Choose one or two flavorings (optional):
Grated orange zest: 1 to 2 tsp.
Grated lemon zest: 1 to 2 tsp.
Ground cinnamon: 1/2 tsp.
Grated or ground nutmeg: 1/8 tsp.
Grated fresh ginger: 1 to 2 tsp.
Vanilla: 1 tsp. extract or the seeds from 2 inches of a vanilla bean
Almond extract: 1/2 tsp.
Dried cherries: 1/2 cup soaked in hot water for 10 minutes and drained
Dried cranberries: 1/2 cup soaked in hot water for 10 minutes and drained
Raisins: 1/2 cup soaked in hot water for 10 minutes and drained
Bake the crisp
The topping is my favorite part of the crisp, so I blanket it on thickly. But if it’s too thick, the bottom layer of topping doesn’t really get crisp. The solution I’ve devised is to sprinkle on only half the topping, bake for 20 minutes, sprinkle on the rest, and then bake until done, another 15 to 35 minutes. This way, the first half gets a head start on browning and crisping, so you get less of a gooey layer next to the fruit.
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. (You could also divide the fruit into small ramekins for individual crisps;just remember that the cooking time will be shorter). Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes. Serve warm.
Crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you fancy it for breakfast, however, you can reheat day-old crisp in a 400°F oven.
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This recipe for Master Fruit Crisp Recipe (Finecooking.com) is from