good crisp recipe ???

195
13
Joined Sep 2, 2009
for some reason we have had nothing but head aches on getting a crisp to tighten up. The topping is fine but the berries end up very soupy even after tripling the corn starch from various recipes. Does anyone have a fail safe recipe for berry crisps. We use them on buffets in hotel pans....thanks for your help in advance.
 
704
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Joined Apr 17, 2006
I don't have a specific recipe and usually don't do anything other than sprinkle a little flour over the fruit before putting on the topping. Are you cooking the cornstarch with some water or juice so it's thick before adding to the berries? Things thickened with cornstarch need to be stirred while they're heating or you end up with watery juice and blobs of starch, so I wouldn't think it would work very well in the oven. My mother used to make a cherry pie that was thickened with corn starch, but I never paid attention to how she did it. I always use flour. You might try arrow root or another type of thickener that might work better. Shouldn't be necessary though, crisps are pretty simple things that shouldn't require special ingredients. Also leave a few vent holes in the top so steam (liquid) can escape while it's baking.
 
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Joined Jan 14, 2007
I use tapioca. Am usually using frozen fruits or berries. I toss these (frozen) with the tapioca and set aside, 45 minutes or so mix in sugar and other flavorings, pan and top.
I use the quanities on the back of the Minute Tapioca box

For over forty years has been foolproof--many, many, loggers, sailors and construction worker have been happy with it? Favorites are usually bumbleberry or peach melba.

Depending on crew size have used pans from a 9"X14" to a 2" full hotel pan.

Enjoy,
Nan
 
3,355
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Joined May 29, 2006
Hotel pans are called 2 inch pans . I would try making them in a 1/2 greased sheet pan then cut in squares and transfering . A 2 inch pan is to deep and does not let the oven heat dry it at all. Also keep in mind that the berries throw juice while cooking. Also starch will tend to break down on extended cooking when acidic juice from berries contact it. Try modifying your recipe by adding more cake crumbs and less liquid. Also keep in mind that when put in chafing dish they will get soggy as they sit :chef:
 

pete

Moderator
Staff member
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Joined Oct 7, 2001
Cornstarch also has a tendency to break down more rapidly than other starches when subjected to prolonged heating, such as keeping things warm on a buffet line. I would suggest trying a different starch in place of the cornstarch.
 
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