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Tuesday, April 10th, 2007

Crisp Recipe

Because we are the most disorganized people in the world… we have to run out and buy TurboTax. Talk about last minute. Before we go, here it is. On deck this week are white chicken chili for the crockpot and a recipe from Chelsea for a chicken stew that will help me use up some of the thousands of pounds of red potatoes I have in the fridge.

Individual Berry Crisps- From Alton Brown 2005

I cut and pasted in the whole recipe but I only use the topping recipe because I don’t actually do anything to the fruit as it suggests in the original recipe. I mix an equal amount of the topping in with the fruit in the baking dish as goes on top as crisp topping. The flour in the topping that gets mixed in with the fruit helps to thicken the juices. I think that’s the biggest problem with crisps. If the juices are too thin it’s not even worth putting in the energy to lift the spoon to eat it. I did this with frozen peaches from the supermarket last night and it was really really good. I made one batch of topping and it’s probably made about 6 individual servings to far. It will probably make another two or so. I always bake the crisp in a custard cup. Whatever fruit fits in the cup gets mixed with probably about 1/4 c of topping and then another 1/4 c or whatever will stay put goes on top. Also, I don’t remember putting cookies in it. However, I probably did. My best guess is that I used Italian amaretti cookies.

12 ounces frozen berries (blueberries or raspberries)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup plus 2 cups crisp topping, recipe follows
Preheat oven to 350 degrees F.Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving. Crisp Topping:
5 ounces all-purpose flour, approximately 1 cup
2/3 cup sugar
1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
1 1/2 cups crushed crackers, gingersnaps or cereal
4 ounces unsalted butter, cubed and chilled
Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.Yield: 4 1/2 cups

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