For all the years that I’ve been baking, I’m still not sure I know the difference between a crisp and a crumble. Both have fruit and a crumb topping. I’ve read that a crumble has oats and a crisp doesn’t, and I’ve read that both have oats, and that neither does.
In Paris, where I live part time, you rarely see a crisp on a menu. But le crumble (sometimes with oats and often without) is tres trendy. So what’s a cook to do? I say, just bake and enjoy! That’s what I do year-round, swapping the fruit as the seasons’ bounty rolls in and out.
Although my recipe files are crammed with crisp toppings — I’m going with crisp until someone tells me I can’t — my current go-to is the accompanying mix of classic streusel and oats. It’s a blend of brown and white sugars, flour and oats, vanilla, spices (your choice) and butter — cold bits that you squeeze and rub and pinch into the dry ingredients until you get a lumpy, bumpy bunch of crumbs. The important test here is the grab-and-press: when you can grab a handful of topping, press it and have it hold together in your fist, you’re there. Give it a chill and then make a decision: To crisp your crisp or not.
When you chill the topping, strew it over the fruit and bake, you’ll get a classic crisp. The very top of the topping will be crisp, and the rest will be slightly soft, slightly chewy and completely scrumptious. But when you bake half of the topping on its own before constructing the crisp, you’ll have a mix of crunchy and soft, of chewy and crackly. Each spoonful will be different. As the sports guys say: This’ll take it to the next level.
Clearly, that is the option I choose. It’s a neat trick for a crisp (or a crumble) and if, like me, you end up loving the baked streusel so very much, you’ll make a full recipe of it on its own and use it on ice cream, roasted fruit or your morning yogurt.
As for the fruit, soon you’ll have so many choices. But because it’s early days at the markets, my first warm-weather crisp is a mix of blueberries, raspberries and blackberries. Although I adore strawberries, I rarely add them to a crisp, especially when they’re really good.
Mixed berry crisp
For the topping
1cup flour
1cup rolled oats (not quick-cooking)
1/4cup packed light brown sugar
2tablespoons granulated sugar
3/4teaspoon fine sea salt
1/2teaspoon ground cardamom, ginger, cinnamon or freshly grated nutmeg (optional)
8tablespoons (1 stick) very cold unsalted butter, cut into small pieces
1teaspoon vanilla extract
For the fruit
11/2pints (about 1 pound) fresh blueberries
1/2pint (about 5 ounces) fresh raspberries
1/2pint (about 5 ounces) fresh blackberries
1/4 to 1/2 cupgranulated sugar (see note)
Pinch fine sea salt
Finely grated zest of 1 lemon or lime (optional)
11/2 to 2teaspoons cornstarch (see note)
If you use 2 teaspoons of cornstarch in the filling, it will be juicy but not very runny. For a more free-flowing syrup, use 11/2 teaspoons of cornstarch.
The sugar amount has a wide range, but then berries do, too, so this has to be a matter of taste and tasting.
Use a standard 9-inch Pyrex pie plate, but it can go into a rectangular pan or a souffle dish. The baking time might change slightly, but the visual clues make it easy to tell when the crisp is done.
Serve plain, or with vanilla ice cream, plain Greek-style yogurt, sweetened whipped cream or creme fraiche, if you like.
Make ahead: The topping needs to be refrigerated for at least 1 hour and up to 2 days. The pre-baked topping can be stored at room temperature for up to 2 days.
For the topping: Combine the flour, oats, brown and granulated sugars, the salt and spice, if using, in a large bowl. Mix briefly with your hands just to incorporate. Add the cold butter and toss until it is coated with the dry ingredients, then use your fingertips to rub, mash and press everything together to create moist crumbs. Sprinkle with the vanilla extract, then mix and press again. When you squeeze a handful of the topping together and it holds its shape, it is properly mixed. Pinch the topping into bits and morsels, cover the bowl and refrigerate for at least 1 hour (and up to 2 days).
If you’d prefer a topping that’s a mix of soft and crunchy, preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone liner. Scoop out 11/4 cups of the chilled topping and spread it on the baking sheet. Bake (middle rack) for 20 to 25 minutes, stirring a couple of times, until it is golden brown and crisp. Let it cool while you prepare the filling. The cooled crumbs can be covered and stored at room temperature for up to 2 days.
For the fruit: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner (to catch any drips). Have a 9-inch pie plate at hand (see headnote).
Gently stir together the berries, 1/4 cup of the granulated sugar, the salt and the citrus zest, if using, in a large bowl. Let the fruit macerate for 5 minutes, stirring occasionally, then taste to see whether you’d like to add the remaining 1/4 cup of sugar; if so, add it 1 tablespoon at a time, wait a couple of minutes, stir the fruit, taste and see whether you’d like more. Stir in the cornstarch; let the fruit sit for 2 minutes.
Place the pie plate on the lined baking sheet. Give the filling a final stir and spoon it and any juices that have accumulated into the pie plate. If you’ve pre-baked part of the topping, toss it together lightly with the unbaked portion. Use your hands to scatter the topping over the fruit, pressing it into the fruit gently.
Bake the crisp (middle rack) for 45 minutes to an hour or until the fruit is bubbling up around the topping and the topping is golden brown. Transfer the baking sheet to a cooling rack and let the crisp rest until it is cool enough to eat or until it reaches room temperature. Makes 6 servings.
Nutrition 5/8 Per serving (with 1/4 cup sugar in the fruit): 410 calories, 5g protein, 62g carbohydrates, 17g fat, 10g saturated fat, 40mg cholesterol, 310mg sodium, 6g dietary fiber, 30g sugar.
Dorie Greenspan is author of 11 cookbooks, the most recent of which is “Baking Chez Moi.” Read more on her Web site, doriegreenspan.com, and follow her on Twitter: doriegreenspan.
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