Whoever said “easy as pie” had it all wrong. Sure the fillings can be the easiest thing going, but the crust? Not so much. Making a good pie crust is an art. A drop too much of water, one pat too many of the hand, one degree too warm for the butter and instead of a tender, flakey crust, you have dried play dough.
But a crisp? Now we’re talking easy! No finicky working of the dough–just get your hands in there and get ‘er done. And there’s gotta be some kind of health bonus for the fibre in the oats.
A crisp is the perfect place to begin a journey of recipe experimentation. You can’t go too far wrong. I’m looking for the recipe that will result in a topping that is–what else–crispy, not powdery, cakey, or overly crunchy. And the flavour of the crisp should complement the flavour of the fruit.
My fruit of choice is the apple. It’s one of my favourites, raw or cooked, for both flavour and texture. This month I will have a go at recipes from Anna Olson in Sugar, Elise Bauer of Simply Recipes.com and the queen of homemaking herself, Martha Stewart.
Here is a list of ingredients for Anna Olson’s fruit crisp topping. She includes some interesting additions to the traditional oat/sugar/flour combo. I’ve never tried adding nuts or crushed cereal before. Can’t wait to see how it turns out.
Anna Olson’s Fruit Crisp Topping
- 1/2 cup corn flake crumbs
- 1/2 cup oats
- 1/2 cup dark brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted, melted butter
- 1 cup chopped pecans
Come on and join me in this recipe quest. I know it’ll be tasty and it promises to be as easy as crisp!