Wondering what is this crazy concoction?. I love fruit crisps and pies . Wanted to make something that has the best of both . Crispie is the result of this experiment. Wondering how it tastes ?
Let me tell you in one word “Crispie-licious”
This whole experiment started with a pie crust which was sitting in my pantry for a long time begging to be used. Finally figured out an awesome recipe to use it .
This is a store bought ( pre-baked ) short bread pie crust , just smeared some softened butter and baked it for just five minutes at 350*F to get that beautiful golden brown color. This step really seals the crust and doesn’t let the filling seep into it.Let it cool completely and refrigerate it beforehand,this helps the butter to harden and prevents the crust from falling apart .
This crust is very easy to make at home . Follow these instructions.
2 cups of broken short bread cookies (or) any tea time cookies. ( plain or vanilla flavored). Add 2 or three slices of cold unsalted butter and a dash of vanilla extract and pluse it into a nice powdery mix ( add little bit more butter if it doesn’t come together as a slightly wet mix). Now press the crumbs firmly inside the pie pan. Pre heat your oven at 350*F, bake this for 8 to 10minutes. ( or until it gets the golden color).
Note : Short bread cookies are made with lots of butter and they are slightly salty so I add very less butter and no salt or sugar . If you are using other cookies make sure you add little bit more butter , a tablespoon of sugar and a pinch of salt to get the same taste as the shortbread crust
Before we head to the recipe I have a confession to make , I’m a vanilla addict. I might say a teaspoon or a dash of vanilla but to be honest, I literally don’t measure vanilla extract in my recipes, I just add it to my heart’s content. When I find good quality vanilla extract I buy the biggest bottle possible . I’ve heard vanilla extract and vanilla bean from Madagascar and Tahiti are extremely good.
Yep ! They know I go crazy for vanilla. It is by far my priced possession. My husband still makes fun of me saying “if they ever say the world is going to end and you can choose only one thing, you will choose vanilla over us”
And an interesting thing I found out about vanilla is adding it as a base note to anything you make literally enhances other flavors you add to it, for example coffee, rose, almond , chocolate etc, etc. Believe me it works !
Alright enough about my story …Let’s make the filling.
Traditionally crisps are made with fresh fruits and they don’t have a crust on the bottom,only corn starch is used as a thickener hence they are slightly runny .
Where as the pie filling is thick so that it bakes quickly and doesn’t make the crust soggy . I made mine little thick by using almond flour in addition to corn starch because I have used frozen berries, they let out lots of juice once they are thawed. You can adjust the amount of almond flour according to the fruit you use.
1. Thaw two bags of frozen mixed berries ( or any fruit of your choice fresh / frozen )
2. Add 1 tablespoon of corn starch
3. Add 1/2 cup of granulated sugar
4. Add 1/2 cup of almond flour
5. Add a teaspoon of vanilla extract
Mix everything together and keep it aside
One thing I love about a Crisp is this amazing crumbly topping .. Let’s make that
- 1/2 cup of Gluten free or All purpose flour
- 1/2 cup almonds
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 cup cold, sliced unsalted butter
- 1/2 teaspoon salt
Put everything in a food processor (except the oats ) pulse it into a coarsely ground mix, add oats at the end and mix it with your hands. Oats give that crunchy texture so you shouldn’t add it with the other ingredients otherwise it gets powdery.
Pre heat the oven at 350*F for 10 minutes. It is very important that you do this before you start the assembly otherwise the crust gets really soggy.
Now let’s assemble the Crispie
There will be some left over topping , I always make more for multiple uses. Just store it in the freezer,slightly toast it in the oven and sprinkle it on top of yogurt or Oatmeal. It tastes delicious .
Don’t make this layer too thick otherwise it doesn’t cook properly. Now bake it for 30 to 40 minutes at 350*F until the top gets the golden brown color .
Make sure you put this in a cookie sheet before baking to avoid spills in case it bubbles and over flows .
Now the crispie is ready . I like to serve it hot with a bowl of vanilla ice cream . I’m telling you it’s hard to resist . It was scrumptious. I baked it this weekend for Father’s Day , my husband and kids just devoured it .
If you are trying to sell your house and it’s hard to find a buyer. Bake this just before the open house I guarantee you will have multiple offers . Even though it started as a crazy concoction I’m very proud of the outcome . The Sweet crumbly topping, the tart berry filling and the slightly salty buttery crust is definitely a treat and I’m very happy to share it with you all . Enjoy !!!!!
We all use brown sugar for baking, one annoying thing about it is…. it becomes solid as a rock if it’s exposed to air for awhile . There are so many tips out there to keep it soft, keeping it in air tight container, put a terra cotta chip inside it to keep it moist.
But I found this tip very helpful.
1. Break them into small chunks
2. Wet a kitchen towel or paper towel , squeeze out the extra water . ( still should be slightly damp)
3. Wrap the brown sugar
4. Place it in a glass container and microwave it
5. Set 20 seconds first . If it is still solid add 20 more seconds
6. Take it out. Be careful there will be steam inside the pack.
7. While it is still hot use a fork to crumble it.
8. You will have no problem bringing it back to the soft state again.
Hurray it works !!
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