A fruit crisp or crumble is the ace up any novice baker's sleeve. It's free-form (no fussy lattice-top crusts to master) and it's forgiving (no strict ratios of ingredients that must be followed.) But that doesn't mean it's fool-proof. These are the most common mistakes people make when getting their crumble on.
1. Keep the Fruit in Big Pieces
The fruit will break apart a little as it bakes, but for harder fruits like pears and apples, says senior food editor Chris Morocco, you have to do a little knife work before assembling the crumble. Half an apple won't break down into bite-sized pieces even after a good long spin in the oven. Remove any pits, cores, and stems, then chop all fruit into small pieces. Shape doesn't matter and they need not be precise, but all pieces should be relatively similar in size.
2. Leaving Out a Thickening Agent
The ingredient list for a crumble or crisp is relatively short, but don't be tempted to leave out the cornstarch. As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup. (Some fruits, like red berries, contain very low amounts of pectin, meaning they won't "set up" without help). Don't have cornstarch on hand and definitely don't want to make a trip to the store? You can play around with substitutions—flour, arrowroot, potato starch, and tapioca can all be used to the same effect. Some recipes contain a mix of thickeners, which will work together just fine.
This hearty crisp is made with apples and whole wheat. Photo: Annabel Mehran
3. Not Getting Creative with the Topping
A proper crisp topping combines oats, flour, butter, and brown sugar—it's the perfect balance of rich, sweet, and hearty. But why stop there? A granola that contained just oats and butter would be boring, says Morocco. The same holds for your crumb topping. Get creative with chopped nuts, seeds, and even coconut flakes. Now we're talkin'!
4. Adding Too Much Topping
Whoa now, don't get too crazy with that crisp topping. Morocco reminds us to keep a pie's filling-to-crust ratio in mind: There shouldn't be two inches of dough covering up the fruit. Resist the urge to add too much crumb topping, or your crisp will become dense and too fatty. Remember: The fruit's the point. If you want buttery baked oats, make some granola.
5. Forgetting the Acid
Whether it's lemon juice, a splash of wine, or a good-quality vinegar, your crumble filling needs a little acidity to keep it from tasting clunky and overly sweet. Vinegar won't make your crumble taste like salad dressing, but it will perform the task of balancing out the sugar. Mix it right in with the chopped fruit, sweetener, and thickener before topping and baking. Even a little lemon zest can brighten things, says Morocco.
