Crisp, but make it summertime
I love a crisp, mostly because it’s easy and contrary to my initial view, it can and should be tailored to the seasons’ harvest. I usually make an apple crisp when it starts to feel like fall, and mixed berry in the summer, but the opportunities are endless. I’ve evolved my go-to recipe for this and now gravitate toward Grossy Pelosi’s method every time. It’s so easy that you’ll want to go the extra mile and make no-churn ice cream to serve with it.
Grossy Pelosi’s Any Fruit Crisp
The Bentley edit
For the fruit:
In the summer, I like to do a mixed berry rendition, then from August onward, it’s apple crisp only in our household. Preferably after picking apples from trees.
Most recently, I did a combo of strawberries, blueberries and raspberries, which also means I only needed 1/4 sugar since these have so much natural sweetness.
For the quantity, I found 800 grams of strawberries, 300 grams blueberries and 300 grams of raspberries worked well (this was two containers each at the store).
Tips and tricks
The standard version of his recipe works great for a 9×13-inch pan, or one with equivalent volume. Naturally, you can half this for an 8×8-inch pan if you don’t need as much, this won’t last very long with the fresh fruit.
Grossy mentions this too, but this can easily be gluten-free if you swap the flour for GF flour, it’s one-to-one.
I find the topping comes together better for me with softened butter, though butter in all forms will work.
No-churn Vanilla Ice Cream
1 pint heavy whipping cream (or Double Cream in the UK)
2 TSP vanilla bean paste (extract works fine, but paste gives a deeper flavor)
½ TSP salt
7 oz can sweetened condensed milk
How to make it
With a stand or hand mixer, whip the cold cream in a large bowl until soft-medium peaks form.
Fold in the vanilla and salt, then fold in the sweetened condensed milk gently to avoid deflating the whipped cream.
Pour the mixture into a loaf pan and let it freeze at least 12 hours before serving.
