如果曾经有一位在甜点世界中获得宽敞的压力奖的Surefire候选人，那将是谦虚的水果脆皮。夏季和冬季同样吸引人的水果酥脆是最后一分钟的派对主持人最好的朋友。只需切成我最喜欢的果实的果实，就是桃子，李子，油桃，苹果，梨，杏子，樱桃和浆果，糖，糖，糖和调味料，滑入烤盘中，然后快速撒上一口- 弄碎的馅料。将其弹出在烤箱中，在不到一个小时的时间内，甜点就准备好了，您的房屋充满了水果，黄油，糖和香料的香气。没有滚动，寒冷，吹牛或玻璃无休止的称赞和许多满意的客人。一勺香草冰淇淋尚未找到更有意义的关系。

As simple as crisps are, they’re also tremendously flexible. Almost any fruit that works in a pie will work in a crisp. You can be creative, pairing peaches with ginger, for example. Or you can be a minimalist, using nothing more than fresh fruit, lemon juice, and a classic crumb topping. The formula stays the same no matter which way you go, as you’ll see in the method below. Glance over it and you’ll realize you don’t need a formal recipe to make a crisp, just a bowl of ripe fruit for inspiration.

Master Fruit Crisp Recipe

Serves 8

将烤箱加热到375°F。

做浇头

Combine1 cup all-purpose flour,1/2杯包装的深棕色糖,1/4杯砂糖, apinch of table salt,1/2 tsp. ground cinnamon（可选）或1/8 tsp. grated or ground nutmeg(optional) in a medium bowl. With your fingertips, rub in8 Tbs. slightly softened unsalted butter将其切成碎片，直到混合在一起，混合物碎石碎。当您捏住它时，它应该保持在一起。如果您愿意，请混合其中一种浇头加载(see options below). Refrigerate the topping until ready to use.

燕麦片：1杯老式燕麦	Cornmeal: 1/4 cup
切碎的核桃： 1/3 cup	Chopped pecans: 1/3 cup
Chopped hazelnuts: 1/3 cup	Sliced almonds: 1/3 cup

Prepare the fruit

Fruits that are in season together make great combinations; think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.

Cut your chosen fruit (see options below) into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit. You want a total of6 cups of fruit。

Apples, peeled and cored	Pears, peeled and cored	Peaches, pitted
油桃，有点	Plums, pitted	杏子，斑点
草莓,是, cored, and quartered or halved	Cherries, stemmed and pitted	Blueberries
Raspberries	黑莓

Taste the fruit and sprinkle on2汤匙到1/3杯糖。For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.

In a small dish, dissolve your玉米淀粉in1汤匙。柠檬汁。玉米淀粉的量取决于您选择的水果：1茶匙。对于像苹果和梨这样的密集水果，1汤匙。用于诸如浆果和2汤匙的多汁水果。对于大黄。将玉米淀粉泥倒在水果上。

Add optional flavorings

混合香料，提取，热情或干果时，请使用约束。这些成分可以betway电子竞技俱乐部增加一个有趣的尺寸，但是太多的成分泥泞的味道和水果不堪重负。

Gently toss your chosen flavorings into the fruit.

Grated orange zest: 1 to 2 tsp.	Grated lemon zest: 1 to 2 tsp.
Ground cinnamon: 1/2 tsp.	磨碎或地面肉豆蔻：1/8茶匙。
磨碎的新鲜姜：1至2茶匙。	Vanilla: 1 tsp. extract or the seeds from 2 inches of a vanilla bean
Almond extract: 1/2 tsp.	干樱桃：1/2杯在热水中浸泡10分钟并排干
Dried cranberries: 1/2 cup soaked in hot water for 10 minutes and drained	葡萄干：1/2杯在热水中浸泡10分钟并排干

Bake the crisp

顶是我最喜欢的酥脆部分，所以我厚厚地覆盖了它。但是，如果它太厚，浇头的底层并不会真正变脆。我设计的解决方案是只撒上一半的浇头，烘烤20分钟，在其余部分撒上，然后烘烤直至完成，再过15至35分钟。这样，上半场从褐变和酥脆的角度开始，因此在水果旁边您会得到粘层的较少层。

将水果混合物倒入8或9英寸的正方形（或类似容量）玻璃或陶瓷烤盘中。（您还可以将水果分成小的小模子，以使其单个薯片；请记住，烹饪时间会更短）。将锅放在烤盘上以捕获溢出的果汁。在水果上放上一半的浇头（冷藏另一半），然后烘烤20分钟。

在酥脆上撒上剩余的浇头，继续烘烤，直到用刀刺穿时果实变软，浇头酥脆，果汁在冒泡，再15至35分钟，具体取决于水果（苹果需要更多的时间；浆果花费更多；浆果花费；较少的）。让冷却20至30分钟。温暖。

Crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you fancy it for breakfast, however, you can reheat day-old crisp in a 400°F oven.