Servings: 8
Preheat: 375°
Source: Fine Cooking June/July 2002
Ingredients
Crunchy Crisp Topping
Yields enough for one crisp.
This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.
1 cup all-purpose flour
½ cup packed dark brown sugar
¼ cup granulated sugar
Pinch salt
½ teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
8 tablespoons slightly softened unsalted butter, cut into pieces
Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.
OATMEAL TOPPING VARIATION
Adding oatmeal makes a more voluminous toppin with a rustic, crumbly texture. Add 1 cup old fashioned oats to the master recipe.
CORNMEAL TOPPING VARIATION
Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add ¼ cup cornmeal to the master recipe.
NUT TOPPING VARIATION
After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.
Directions
Make a topping
Use the Crunchy Crisp Topping recipe (or one of the variations) below and refrigerate.
Prepare 6 cups of fruit
Choose one or two fruits and cut each into even-size pieces:
½-inch pieces for firmer fruit, ¾-inch pieces for tender fruit.
The following are good alone or mixed:
· Apples and pears: peel, core, cut into ½ inch slices.
· Peaches, nectarines, plums, an apricots, Pit and cut into ¾ inch slices.
These fruit are best mixed with each other or with one of the fruits above:
· Strawberries: stem, core, and quarter or halve, depending on size.
· Cherries: stem, pit, and leave whole.
· Blueberries, raspberries, blackberries: Leave whole
Put the fruit in a bowl.
Adjust the sweetness
Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit, use more sugar; for sweet, ripe fruit, use less.
Add the thickener
In a small dish, dissolve 1 teaspoon to 1 tablespoon cornstarch in 1 tablespoon lemon juice. For juicier fruit, such as berries, use the greater amount of cornstarch. For denser fruits like apples and pears, use the lesser amount. Pour over the fruit.
Add optional flavorings
Choose one or two spices, zests, or extracts
· grated lemon or orange zest: 1-2 tsp
· ground cinnamon: ½ tsp
· grated or ground nutmeg: 1/8 tsp
· grated fresh ginger: 1 to 2 tsp
· vanilla: 1 tsp extract of the seeds from 2 inches of a vanilla bean.
· almond extract: ½ tsp
· dried cherries, dried cranberries, or raisins: ½ cup soaked in hot water for 10 minutes and drained.
Gently toss into the fruit.
Assemble and start baking
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. 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.
Finish baking
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.