Use up a bunch of berries before they go bad:
, mix these in now, too—you can add just a little, or up to as much as the amount of butter used. Squeeze, mix, and crumble the mixture with your fingers until it comes together in little clumps. It should be drier than cookie dough; if it's too moist, add flour a little at a time until it looks like in the photo below.Photo by Chelsea Kyle, food styling by Anna Stockwellcovers the surface fully .
Look at all the different fruits you you can make crisp with, and all the different vessels you can bake it in!Now that you know how to make fruit crisp, you should know that fruit crisps are better served warm than cool, and I believe that a crisp should always, always be served with cream. Simply drizzle the cold cream over each serving, or whip it to soft peaks and spoon it on top. Or you can get that cream in the form ofHave leftovers? Lucky.
This one's got blueberries and peaches in the filling, and it's served hot with cold whipped cream, because that's my favorite way to serve any crisp.
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