How to Make A Crisp Without A Recipe
A couple quick tips can help when making the perfect fruit crisp of your dreams!
Released on 6/23/2017
|Camera Operator:||Kevin Dynia|
Here we go.
Baking stresses a lot of people out,
but fruit crisp is one of those desserts
that you can bake without a recipe
and with any kind of fruit you like.
Today, I'm making my fruit crisp
with strawberry and rhubarb,
because that's what's in season right now.
Before you make your crisp, you've gotta
chop up your ingredients.
You can use any kind of fruit you want.
Apple crisp is great, peach crisp, plum.
When you're making fruit crisp, you can kind of choose
your container that you're gonna bake it in
based on how much fruit you have.
You can chop up your fruit first and then
find whatever baking vessel fits the amount
of fruit that you want.
So I have my rhubarb chopped,
now I have to slice my strawberries.
These are nice ripe strawberries.
Some fruits are juicier than others when you bake them.
Strawberries are very juicy when you bake them.
They release a lot of liquid, but rhubarb
doesn't release as much liquid when it bakes.
And the sweetness of the strawberries helps to
balance out the tartness of the rhubarb.
Any other time of year, apple crisp is basically my
favorite, because you can always get good apples.
Plum crisp is really good when plums
are ripe or peaches at the end of the summer.
You really can't go wrong with any kind of stone fruit.
Just pick your favorite fruit and turn it
into crisp, and everybody's gonna be happy.
So next we have to make our crumb topping,
and this is where you do have to learn
a little bit of a ratio.
It's not a recipe.
It's just a ratio.
So the ratio is equal parts butter and sugar
and two parts flour.
I always like to add salt to my crumb topping.
Salt makes everything better and a little
bit of cinnamon and a little bit of nutmeg.
Today, I'm gonna be adding some almonds as well.
And then this is the fun part, you just mush it.
This is a really good activity for little kids
if you have them.
I like to make my crumb topping by hand,
because you don't over work it that way.
You could make it in the food processor
if you want to, but really, it's so easy,
why would you dirty another tool?
You are gonna get your hands a little dirty,
but that's okay.
So you wanna just keep mushing it so that
when you squish it together like that
it can fall into crumbs.
So our crisp topping is all ready to go.
Probably want to taste it just to make sure it's safe.
And now this needs to get tossed with some sugar,
a little lemon juice.
The acid helps balance out the sweet
and just makes everything more delicious.
Then a little bit of salt, some cinnamon on the fruit
also, a little nutmeg and a little sugar.
Make sure that everything is nice and coated.
All right, so you want it to be nice
and evenly covered, but you don't want too much
on there, because it is nice to have a little
bit of the fruit peeking out.
So now this is all ready to go in the oven.
My oven is set at 375, and this will take
probably about half an hour.
Start checking it after about 20 minutes
and look and see if it's nice and bubbly
and golden brown on the top.
That's when you know it's done.
All right, so this is all done, nice and crispy
and juicy and delicious.
I'm gonna let it cool for a minute.
All right, so let's see how this tastes.
Honestly, one of my favorite things about crisp
is having crisp for breakfast the next day.
But when it's hot and fresh, I like it
with whipped cream.
Um hmm, that's good crisp.
You would really like this too.
That's how I make fruit crisp, now, it's your turn.
This smells so good.
I wish you were here.
And that was barely baking, right?
Anybody can do this.
Now, where's my ice cream?