![]() ![]() To bake from frozen, defrost your crisp in the fridge before baking normally. So basically, avoid most glass baking dishes, unless otherwise labeled "shock proof!" Make sure to freeze your crisp in a shock proof baking dish - because it needs to be baked while it's cold, it needs to be able to handle a sudden shift in temperature without cracking or breaking. Baked crisps can be a bit fussy to freeze, and I find they never taste as good once they're defrosted. Yes! The best time to freeze your crisp is after it's assembled but before you bake it. Now not all fruits are very delicious as a crisp (sorry, kiwis), but there are a TON of options! My favorite variations for this recipe are to use strawberries, raspberries, blackberries, apples, pears, peaches, cherries, cranberries, apricots, and that's just what comes to mind! You can also mix and match and add several fruits to the bottom layer.Īlmost any fruit you can bake with, can be made into a crisp. Yes, yes, yesssss! What I love about this recipe is that it's VERY easy to convert to different fruit crisps by just swapping out the blueberries for an equal amount of your choice of fruit. Crisps are best enjoyed warm! Add a scoop of ice cream for added deliciousness. Your crisp is ready once the blueberry mixture starts bubbling and the oat topping is a deep golden brown color.ĥ. Sprinkle the oat mixture evenly over top.Ĥ. Pour the blueberry mixture into your baking dish, and spread into an even layer. Mash together oat topping ingredients together until crumbly.ģ. Toss blueberry layer ingredients together.Ģ. A BLUEBERRY crisp to be exact (for the sake of seasonality because the blueberries in grocery stores are GORGEOUS right now). This is dolloped over the fruit layer.Īll three are perfectly delicious, but today we're tackling crisps. The main difference is crisps usually include oats in the crumbly topping, while crumbles do not.Ĭobblers also feature the bottom fruit layer, but the topping is more closely related to a thick cake batter or biscuit like dough. All three feature a baked confection of layered fruit or fruits on the bottom with some sort of topping sprinkled or dolloped overtop.Ĭrisps and crumbles are most similar to each other in that they both feature a crumbly mixture (very much like streusel in consistency) that's sprinkled over a fruit layer. Crisp vs crumble vs cobbler:Ĭrisps, crumbles, and cobblers are all part of the same family of sweet treats, but they are unique and different in each of their own ways. sadly you can only store so much in one belly) so this recipe goes out to my fellow smaller scale bakers! But that being said, it's very easy to double the recipe if you need to. I've never liked making a 9x13 or 9x9 inch crisp (it's just not practical for myself. I would classify this recipe as a bit of a small batch crisp, just because it is probably smaller than other comparable recipes. But the fruit layer is super customizable (more on that below) so you can use this recipe to make any and every of your crisp dreams come true! This recipe features blueberries as the fruit layer for the crisp, just because that's my personal favorite. ![]()
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