I love a good crisp because it’s quick to assemble, bakes while you’re eating dinner and makes for an epic breakfast in the morning (swap out that scoop of ice cream for some tart yogurt).
3/4cupWhole wheat flour
3-4lbAssorted stone fruitsnectarines, peaches, cherries, plums, apricots...
1/4cupFlourfor the fruit
Preheat the oven to 350F. Take all of your dry ingredients, adding nuts if you like, and rub the butter into them until you can form clusters of crumbles.
Toss the fruit in with the remaining flour, salt and juice of half the lemon. Place the fruit in a deep dish or 10" cake pan. Crumble the crisp topping over the fruit and bake until golden and crisp (usually 40-50 minutes).
Here are a few helpful tips to know when baking one of these fruit casseroles:
Use starch to thicken the juices given off by the fruit. Some use flour, some use cornstarch, but either will soak up and thicken all that lovely cherry juice and keep your crisp form looking like a crime scene.
Overfill your pan. Depending on the fruits you choose, you’ll lose up to 50% of the volume once the water cooks out of the fruit (pears, nectarines, plums and strawberries are the biggest losers). Pile the fruit up high!
Bake it well. No one wants a soggy crisp. Get the top nice and golden and with a crunchy bite.
Mix in the nuts. Avoid sprinkling the top of the crisp with nuts; these dishes take a while to bake and anything with that much oil in it on the top of the pile will burn. Mix any nuts you’re using well into the crisp topping.
Give it a rest. Like with any fruit pie or steak, you’ve got to give the juice some time to settle down. Open a window and let your neighbors drool while you send someone out for ice cream.
Salt the fruit. Yeah, I said it. Add salt to your fruit. Always.
Whole wheat flour makes everything taste better. All purpose flour is just starchy, but whole wheat flour will give you that and flavor AND texture and make the crisp taste way better (and less soggy) in the morning.