No Recipe Customizable Crisp
here’s what you’ll need
- brown sugar
- rolled oats
- spices (optional–and use what you like)
- any fruit
- nuts/seeds (optional–and use what you like)
here’s what you’ll do
- Mise it out: Preheat the oven to 350F. Grab the butter out of the fridge, gather your rolled oats, sugar, spices, and fruit (doing any peeling, de-stoning, and halving/quartering you may need to do. I’ll leave that up to you to use your best judgement on the sizes. Think about what you’d like to have on your fork (note: maybe not a huge honkin’ strawberry—but nothing too small that you feel gypped)
- Add your fruit to the baking dish you’re using. Again, base the amount of the fruit you need by how big a dish you’re using. You’ll want the fruit to fill the dish by about 2/3 (leaving the top to hold the crumby crispy topping) and add any sugar or spices you want (starting with about a teaspoon of sugar and anywhere from 1/4-1/2 teaspoon of any spices you want) & mix so the fruit is well coated.
- Chop the butter into small cubes before adding to a bowl. Add the oats and a couple teaspoons of flour (scaling up based on size your making). Even the smallest one-person-sized crisp will need at least a cup of rolled oats so that’s a safe starting point. Then add sugar to taste (I honestly never add more than 2 teaspoons) and then get working: using your thumb and first finger, roll the mixture together (as you do in the first step of crust making) until large crumbs form.
- Touch: Sprinkle the topping over the fruit, and pop in the oven*
*note from common sense: place the baking dish on a baking sheet or tray (lest a bubbling over situation appears.)
Smell & Sight: when your house smells amazing & the topping looks golden brown and the fruit is bubbling up pull it out, let it cool, and then tuck in