It’s hard to top fruit crisps, streusels or glazes for desserts
There’s a hack for everything, it seems. For quick and easy endings all summer, try the dessert topping hacks.
Make and store bags full of crispand streusel-toppings when you have a little time to spare. Transfer the toppings to labeled jars or plastic bags and stash in the freezer. When needed, take as much as “you need,” and spoon evenly over pre-prepared fruit. Add pizazz to desserts with a glaze, and learn a new way to whip up a meringue.
Fruit crisp topping: This is great to have on hand. Use as a topping on fruit pies instead of a top crust or use on a crisp, Brown Betty or on muffins to give them a crunchy finish. If you quadruple the recipe, you will have plenty to use any time you get an inspiration. Template: Use 1 recipe, or about 2 cups of this topping, for an 8-inch square baking dish or an 8or 9-inch pie.
Crumb or streusel topping: When needed, take as much as “looks right,” and spoon evenly over sugared and spiced fruit, halffilling oven-safe dishes. Bake at 375 to 400 degrees. until fruit juices are bubbly and the topping is golden brown, about 25 to 35 minutes or more. Use your good eye to determine when done. Rule of thumb: keep the oven heat at 350 to 375
degrees, any higher the toppings will brown too fast. Glaze for fruit tarts: Melt one cup of red currant jelly, or raspberry, strawberry or apricot jam with one or two tablespoons of water in a small saucepan over low heat, stirring. Let cool a bit, then brush over the top of a fruit-filled tart. Glaze for pie crusts: Mix half cup powdered sugar with one tablespoon water, and brush it on the top crust of a hot baked pie immediately after it is removed from the oven. Makes a crackly crunch when the cooled pie is served. Jacobson’s Meringue: That Jacobson, what a maverick. The trick to this unconventional meringue is adding ice water to the egg whites and baking powder to the sugar. Several generations of New Englanders swear by the method, which produces great volume and stability. Try it on any pie calling for a meringue topping.
Here’s a template for individual blueberry pies. Preheat the oven to 375 degrees. Spritz a couple of small, oval oven-safe dishes; place the dishes on a tray (to catch drips). To two cups blueberries (or peaches or blackberries), add two tablespoons sugar mixed with two teaspoons cornstarch and a pinch each of cinnamon, nutmeg and fine salt. Transfer the berry mixture to the dishes. Grab a fistful of streusel or crisp topping and crumble over the berries. Bake until the fruit mixture is bubbling and the topping is looking browned. Serve warm or at room temperature.
Summertime, it’s when the livin’ is easy.