Fruit crisps are among our favorite desserts. They’re highly adaptable to any fruit that’s in season and always delicious.
We’ve been on a mission to bake the perfect crisp. Too many recipes we’ve tried include orange zest, lemon zest, nutmeg, cinnamon, flour and other ingredients we feel distract rather than compliment the fruit. Even versions of crisps by our favorite chefs seem too complicated and “floury.” We know what we like. Our crisp topping should be crunchy and have a slight buttery essence of caramel. So we developed our own crisp recipe that we think is divine!
Our crisp recipe contains a “secret” ingredient. Instead of flour we use Panko. These Japanese breadcrumbs help bind our crisp with a light and airy finish that enhances the crust in a way that flour cannot. Try it! We think you’ll become a convert as well.
Crisp Topping Ingredients
6 Tbsp Salted Butter (cold)
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1/2 Cup Uncooked Rolled Oats
1/2 Cup Panko Breadcrumbs
This recipe accommodates about a 9″ x 6″ baking dish. If you’re using a larger pan, recipe ingredients may be doubled.
Crisp Topping Directions
From here you may use any fruit that inspires you. It’s important to note that rhubarb, berries and other fruits that throw-off liquid will need to be tossed with cornstarch. Additional sugar is to taste. Because rhubarb is tart, we find additional sugar necessary.
4 Cups Fresh Rhubarb, cleaned and cut into 1″ thick slices
1/2 Cup Granulated Sugar
3 Tbsp Cornstarch
Did we mention how incredibly simple and easy it is to make a crisp? We especially like to top our crisps with the new Madagascar Vanilla Crème Fraîche by Vermont Creamery. If you haven’t tried this product yet, it is more sophisticated than store bought ice cream and will forever change the way you serve crisps, pies, etc. We j’love it!