First, A Rhubarb Ruse The first time…
It’s Fruit Crisp Season with an Easy Recipe
What is the easiest and quickest dessert to make? Fruit crisp!
Let me explain.
Some people call them crisps, some crumbles, some cobblers but there is a difference. A fruit crisp uses rolled oats as an ingredient, crumbles don’t. Cobblers, well they’re a whole different crust…a biscuit crust.
We made a fruit crisp, a strawberry blueberry crisp to be precise and the recipe is so simple it’s like falling off a log.
The base filling for fruit crisp can be any fruit you want as long as the proportions are 6 to 7 cups of fruit, 1/2 to 1 cup of sugar, 1 to 3 tablespoons of cornstarch, and about 1 1/2 teaspoons of lemon juice. You could use apple cider vinegar as well. That’s it.
The amount of sugar depends on how sweet you would like the fruit crisp so it’s up to your taste. The cornstarch is to thicken the fruit, the more watery the fruit the more cornstarch you use. Make sure you add the cornstarch after the sugar. You want to see how much liquid the fruit gives off. If you use too much the filling will be gummy, too little it will be too watery. The lemon or vinegar adds a touch of acidity to balance the sugar. It really is that easy.
How about the crisp part?
That’s easy too. It’s just a mixture of flour, sugar, salt, baking powder, and butter. Mix it together until it resembles a coarse meal and spread it over the fruit. Done. I told you a fruit crisp was easy.
Here’s the recipe, go ahead and knock yourself out with different combinations of filling. You can see a video of how to make a strawberry blueberry fruit crisp at our Youtube channel. Here’s the link to the fruit crisp video.