If you try to make a fruit crisp filling with frozen berries, the flour and sugar don’t incorporate well and you end up with a runny filling. If you let the berries thaw and then try to turn them into a filling, they release a lot of liquid that is difficult to deal with. Using frozen fruit to make a fruit crisp isn’t hard, but there is a trick to it. We grow our own or pick them locally, and stash away lots of berries in the freezer every year! Making a Fruit Crisp with Frozen Berries I almost always make my mixed berry crisp with frozen berries, because that’s what we have. There’s a lot of great options for fruits, but I always come back to these two classics. I tend to do apple crisp during the colder months and mixed berry crisp during the warmer months. I suggest letting it cool for just a bit, then serving it with a big scoop of ice cream or whipped cream.Įither will work! If using frozen fruit, there’s no need to thaw it before making the crisp filling.You can’t beat a sweet and fruity filling with a cookie crumble topping and a scoop of vanilla ice cream. The crisp takes about 40 minutes in the oven, which is really the hardest part about making this recipe. You can use any type of berries, like strawberries, blueberries, blackberries, or raspberries. For the filling, you’ll just need some frozen mixed berries, sugar, and a little flour to help thicken it. The topping literally takes 5 minutes to throw together, it’s almost too easy.Īnd then comes the fruit filling on the bottom. Then, cut in your cold butter and stir in the oats at the end so you don’t chop them up into tiny pieces. For the topping, you’ll need the flour, oats, brown sugar, cinnamon, salt, and butter.Ī little tip when making the topping: whisk the dry ingredients together first (minus the oats). When making crisps, I like to start with the topping first. Mixed berries: Fresh or frozen berries work.
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