A filling if ripe juicy berries will need an extra teaspoon or two of cornstarch, while an apple crisp can do without.ĭon’t be shy to play with flavour combinations, mixing and matching fruit to toppings (see the next section on Any Ingredient Fruit Crisps).
Tart fruit such as rhubarb or apples will require a fair bit of added sugar, but a crisp with wild blueberries might not need more than a tablespoon. The sugar and cornstarch amount will fluctuate slightly depending on your fruit. Use this formula to build your own fruit crisp desserts all year round. The formula below will help you do just that. So now you’re ready to embrace the use-what-you-have method to make a fruit crisp.
Pulp from nut and seed milks can be frozen, so toss it in the freezer until you are ready to make your crisps and crumbles. It imparts a deliciously nutty flavour to the crisp topping and helps it to clump into those irresistible toasty nuggets. Homemade nut milks leave behind a pulp that doesn’t need to be thrown away! It’s delicious when incorporated into granola and scones, and now toppings for dessert. Author Anne-Marie breaks down even more zero waste tips in her Use-it-Up Vegan Apple Crumble. I gleaned this fantastic tip from The Zero Waste Chef cookbook and will use it forever. 3 Use nut milk pulp in your crisp topping Shrivelled apples, mushy berries, over-ripe stone fruit – these will all cook down to a deliciously jammy filling. The more ripe they are, the more flavour they deliver. Use your aging, ugly fruits for baking this simple and rustic dessert. 2 Ugly fruits yield a more delicious crisp I unpack this idea below in a section called Any Ingredient Fruit Crisp. It’s all delicious, especially using my Fruit Crisp Formula. There are no rules when it comes to combining fruit under a crumb topping. Any dessert recipe that helps us to further embrace the zero waste lifestyle is a recipe worth keeping! 1 The Use-What-You-Have Dessertīetween summer berries and fall apples, the variations on a crisp/crumble are endless. I’m giving you these zero waste kitchen tips at the top of this post, so you can put them to use right away. We have a lot to cover in this post, so let’s jump right in. And I had to include instructions for a do-ahead, big-batch fruit crisp topping for those weekends when you’re feeding a crowd. I’m also sharing my recipe for gluten-free, zero waste Nutty Fruit Crisp Topping. And in between, I’ll inspire you to get creative with alternative ingredients for both fillings and toppings. By the end of this post, you’ll have a handy fruit crisp formula: a master recipe for this beloved dessert. So here we go! Kicking off this post are my genius zero waste tips for fruit crisps.
I also realized I’ve never written about crisps or crumbles on this blog, despite the fact that I bake them up all. While I worked, I thought about how this rustic dessert is a perfect example of a zero waste recipe. I tossed rhubarb with lavender sugar and creamed butter with oats for the first ~ exquisite ~ fruit crisp of the season. A recent rhubarb harvest inspired a baking project over the long weekend.
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