an impromptu crisp topping

K

kos2188

New member
I got a desire to make a crisp the other night. Oddly enough for
someone who collects cookbooks and recipes, I didn't use either
thing. I just made the topping up as I went, based on what I had.
I chose one of the non-clumpy granolas I have that contains oats
and combined that with maybe a third as much whole wheat pastry
flour, some sugar (I only had little packets of turbinado sugar
and didn't use many packets), and cinnamon. Oh wait! I spotted
some sliced almonds and added those too. Then I moistened this
with melted butter. I squeezed bits of this mix together,
distributing the clumps over a cherry filling. I have to say this
was the best crisp topping I have ever had or made. Ironically,
I, someone who ALWAYS writes down every single thing, with
measurements, did not do so. But the impromptu approach worked well.
--
Jean B.
 
"Jean B." wrote in message
news:[email protected]...

I probably measured my first crisp topping which I probably made at around
age 8. I have never measured since. I had one that didn't come out well at
all. I used a gluten free mix. It did not get crisp at all. There were no
oats in it. I think that was back before gluten free oats were available.
I just use half oats and half flour (last time I used brown rice flour), a
goodly amount of brown sugar and some butter, margarine or coconut oil. I
find at least with the gluten free flours, it doesn't work to melt the fat
first. It really soaks into the flour and doesn't distribute as well as it
should. I do put it in the microwave briefly though if I haven't let it sit
out. And in the case of coconut oil in the summer, I put it in the fridge
for a little while so it isn't as runny. I think it is hard to mess up a
crisp though. Years ago when my dad went off of sugar, I used liquid
fructose and it still worked.
 
"Jean B." wrote in message
news:[email protected]...

I probably measured my first crisp topping which I probably made at around
age 8. I have never measured since. I had one that didn't come out well at
all. I used a gluten free mix. It did not get crisp at all. There were no
oats in it. I think that was back before gluten free oats were available.
I just use half oats and half flour (last time I used brown rice flour), a
goodly amount of brown sugar and some butter, margarine or coconut oil. I
find at least with the gluten free flours, it doesn't work to melt the fat
first. It really soaks into the flour and doesn't distribute as well as it
should. I do put it in the microwave briefly though if I haven't let it sit
out. And in the case of coconut oil in the summer, I put it in the fridge
for a little while so it isn't as runny. I think it is hard to mess up a
crisp though. Years ago when my dad went off of sugar, I used liquid
fructose and it still worked.
 
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