Crisp Topping



A perfect crisp topping took me a long time to figure out.  Many recipes I tried baked flat and greasy.  I wanted to make a crisp that had clumps and was crisp.  After much trial and error I got it right.  It's also easy to make and freezes well.  I like to keep it on hand for an easy to put together dessert.  It's also great to top muffins with before baking. 


Heat oven to 425.  In a large mixing bowl, combine the oats, flour, brown sugar, and salt.  Cut the butter into 1 inch pieces and place on top of the mixture.  Using a pastry cutter or two knives, cut in the butter until pea size pieces form.  You can use, refrigerate, or freeze it at this point.  Good refrigerated up to a week or frozen 4-6 months.

1 1/3 c (4.5 oz) old-fashioned oats
2/3 c (3.3 oz) all purpose flour
2/3 c (5.3 oz) unsalted butter
1 c (6.5 oz) light brown sugar
1/4 t kosher salt
When I started making pies and crisps, I was confused about what pea-sized pieces meant and erred on the under-mixing side.  Pea-sized pieces form after the butter is thouroughly incorporated, but before it begins to come together in large pieces.

 
Place a fruit mixture in a 8 x 8 inch pan.  Top with the crisp mixture.  Bake 30-45 minutes until the fruit mixture is bubbly, the fruit is softened, and the crisp is browned. 

To top a pie, bake 20 minutes, then add the crisp topping and bake another 10-20 minutes until crisp is browned.
 Remove from oven and place on a cooling rack.  Wait ten minutes and serve hot.  To reheat, place crisp in oven or heat individual pieces.  Serve with vanilla ice cream and warmed caramel sauce.  

Harder fruits such as apples take longer to cook than softer fruits like peaches do.  Adjust the cooking time accordingly.

When topping a pie, if the crisp mixture is added at the beginning, it will burn.

Problems

under-mixed- the butter won't be well distributed and the clumps won't form as nicely.

over-mixed- the clumps will be greasy and not hold together as well.

Try with
   
Creamy Vanilla
Ice Cream
Caramel Sauce Apple Crisp use it to top
Muffins
before baking

Crisp Topping
makes an 8" square pan

1 1/3 c (4.5 oz) old-fashioned oats
2/3 c (3.3 oz) all purpose flour
2/3 c (5.3 oz) unsalted butter
1 c (6.5 oz) light brown sugar
1/4 t kosher salt

1
.  Heat oven to 425.  In a large mixing bowl, combine the oats, flour, brown sugar, and salt.  Cut the butter into 1 inch pieces and place on top of the mixture.  Using a pastry cutter or two knives, cut in the butter until (1)pea size pieces form.  You can use, refrigerate, or freeze it at this point.  Good refrigerated up to a week or frozen 4-6 months.

2.  Place a fruit mixture in a 8 x 8 inch pan.  Top with the crisp mixture.  Bake (2)30-45 minutes until the fruit mixture is bubbly, the fruit is softened, and the crisp is browned.  To top a pie, bake 20 minutes, then (3)add the crisp topping and bake another 10-20 minutes until crisp is browned.

3.  Remove from oven and place on a cooling rack.  Wait ten minutes and serve hot.  To reheat, place crisp in oven or heat individual pieces.  Serve with vanilla ice cream and warmed caramel sauce.
Notes
1.  When I started making pies and crisps, I was confused about what pea-sized pieces meant and erred on the under-mixing side.  Pea-sized pieces form after the butter is thouroughly incorporated, but before it begins to come together in large pieces.

2.  Harder fruits such as apples take longer to cook than softer fruits like peaches do.  Adjust the cooking time accordingly.

3.  If the crisp mixture is added at the beginning, it will burn.

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