https://lemonsandtime.com/wp-content/uploads/2021/06/seasonal-fruit-crisp-vanilla-custard.jpg 675 1200 Chef Kent Dagnall https://lemonsandtime.com/wp-content/uploads/2019/11/lemons-and-time-logo-300x138.png Chef Kent Dagnall2021-06-09 09:56:482021-07-18 19:53:06Seasonal Fruit Crisp
Seasonal Fruit Crisp
Don't you just love simple-but-adaptable recipes that let you get creative within the guardrails of always turning out delicious? No matter the season, I make similar streusal toppings, usually with oats but sometimes adding chopped nuts or dried coconut. During winter, fruit crisps go with warm custard and in the summer nothing but vanilla bean ice cream does the trick.Frozen fruit right out of the bag works great, but you can use fresh ripe fruit in season or mix with dried fruit just like you would in a pie. Don't be tempted to sweeten the fruit, the crumb topping has enough sugar, even for tart stone fruits.
- Dough Cutter
- Digital Scale
- Cast-Iron Skillet
- 112 grams butter, chilled 1/2 cup or 1 stick
- 160 g all-purpose flour 1 cup
- 100 g sugar
- 100 g brown sugar
- 120 g quick rolled oats or 80g chopped nuts
- 1 tsp cinnamon
- 1 pinch nutmeg fresh grated
- 455 g frozen fruit or 1 lb. fresh seasonal fruit
- 100 g fruit jam optional
- 100 g dried fruit optional
- Preheat oven to 400 F. Select a cast iron skillet or baking dish that will hold your fruit with at least 1-inch for the topping. Mix fresh fruit, with optional jam, liquor, or dried fruit and spread in an even layer.
- Measure the oats or chopped nuts and set aside. Combine all the ingredients, except the oats or nuts, using a hand blender, your fingers, or a large fork. If you must use a food processor, be careful to pulse only a few times and check the consistency. You want the cold butter to be barely incorporated into a fluffy crumb topping. Don't overmix or it will become a dense dough.
- Mix in the oats or nuts by hand and spread the crumb topping in a thick layer to seal in all the fruit. Don't compact the topping, but making dimples with your fingers results in more crispy bits. Try to use it all but if you have some leftover freeze it for muffins, coffee cake, or next time you make this recipe. You can also sprinkle leftover topping on parchment paper and bake it for a crunchy ice cream topping!
- Bake at 400 F for about 1 hour and 15 minutes. Fruit juices usually boil through cracks in the top when it is done. A thermometer inserted in the center will read at least 165 F. If you used frozen fruit, it may take longer. Place on a rack and let cool for at least 30 minutes. Serve warm or chilled, along with a generous scoop of vanilla bean ice cream, or a small pond of creme anglais custard sauce!
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