Saturday, August 27, 2011
It's about time I posted something sweet, isn't it?
Truth be told, I haven't been baking much recently. Part of it is being a little busy; part of it's the fact that two people can't (or shouldn't) eat a whole batch of cookies, or even half.
There's also our upcoming trip to Hawaii. Oh, did I neglect to mention that? Well, five weeks from today we are jetting to Maui. You know of my deep love of Kauai. Well, Maui isn't too shabby either.
Anyhow, with the impending prospect of lolling around on a beach every day for a week wearing little clothing, I've pushed desserts to the back of my mind. Not totally off my plate, though, as evidenced by the raspberry crisp I made the other day.
This was my first occasion using a Pioneer Woman's recipe. I don't look at her site too much--I find it a bit overwhelming--although I enjoy her writing style and think her photographs are off the hook. But when I Googled "raspberry crisp," her recipe popped up.
I ended up buying too many raspberries and using them all--probably close to 4 cups as opposed to the 2 1/2 her recipe calls for. But frankly, my pie plate would have been pretty skimpy without those additional berries. However, I should have increased the cornstarch--the crisp ended up a tad on the watery side.
Overall, a success, though. And you can't beat that color...
And the topping was, well, downright crisp.
Would I say this was the crisp recipe to beat all crisp recipes? No. Hands down, my favorite is still Baking Illustrated's apple crisp, which I have adapted to all kinds of fruit, including this blackberry apricot crisp. I'm fairly sure that's a little piece of heaven. Or, for those of us not religiously inclined, a little piece of Hawaii, my version of eternal happiness.