Fruit crisp is an easy and versatile dessert that can be made with fresh or preserved fruit. A mixture of flour, sugar, and spices is sprinkled on top of the fruit and baked until golden brown. The recipe can be adapted with different flours, spices, and added ingredients for texture.
A fruit brittle is a baked fruit cake with a sweet and crunchy filling. Fruit Crisp is one of the easiest fruit desserts to make, and it can be as elegant or simple as the cook desires. Unlike other baked desserts, fruit crunch does not require extensive knowledge of chemistry, meaning bakers and people just learning to cook can make fruit crunch successfully. The recipe is also infinitely reconfigurable, so it should become hard to get bored with fresh fruit.
The basis of a crunchy fruit is, of course, the fruit. Fresh fruit that is in season will taste best, making fresh fruit more suitable for the summer months, although preserved fruit could be used in a pinch. Since crunchy fruit is briefly browned in the oven, dense fruit such as apples will need to be pre-cooked so that they are soft. A condiment is made by mixing flour, sugar and butter with spices and sprinkling the mixture on the fruit before cooking.
The recipe is closely related to that for a cobbler, only a cobbler uses a pasty mixture which is dropped into spoons. The dough puffs up and expands during the baking process, while the juices slowly bubble up from underneath. The result is that the cobbler is a little thicker and richer, though the potato chips and cobbler pair well with things like ice cream, custard, and whipped cream.
To make fruit crunchy, mix two cups of flour, one cup of brown sugar, and spices like cinnamon, nutmeg, and ginger. For the gluten intolerant, try mixing different gluten-free flours like sorghum, rice and teff together. Exotic spices such as cardamom can also be used and to add texture ingredients such as rolled oats and nuts can also be added. Whisk in one and a half cups of the melted butter, stirring so the mixture becomes grainy and chunky, and set aside.
Butter a medium-sized glass or enamel baking dish and sprinkle with peeled and chopped fruits and berries, seasoned with lemon juice and sugar to taste. Peaches and blueberries are a great match, as are pears and raspberries. Cooks can also put a twist on the classic strawberry rhubarb pie by turning it into a potato chip instead. Pour the flour mixture on top and bake at 350 degrees Fahrenheit (177 degrees Celsius) for 20 to 30 minutes, until the brittle on top is golden brown and bubbling with juices. Leave to cool briefly before serving.
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