Silky, Smooth, Tart and Bittersweet Blueberry Heaven
As Gooseberries are out of season, other summer fruits were reviewed as a substitute for Rose’s Gooseberry Crisp from her most recent baking book, The Baking Bible
Rose gave us several options and as I already had blueberries in the refrigerator and all of the other ingredients at hand, I only had to purchase the blackberries….. such the good life for me…..
I began by researching the seasonality of the Gooseberry in my zone and find that after the temperature reaches 85 degrees F, the season diminishes and is over quickly. For me and my zone, this would mean around April. So I have marked my calendar for a March do-over with Gooseberries as the recipe states.
Sugar, salt, lemon zest and lemon juice is added to the berries
Over a medium low flame, the berries are brought to a slow boil
Cornstarch is added to the berries and stirred in gently until the starch disappears
The juice is then reduced carefully back in the saucepan until thickened
More cornstarch is added to the berry mixture just before adding the pipping hot juices to the berries, activating the cornstarch as a thickener
The crumb topping is made as a mixture of Muscovado Sugar, granulated sugar oats, seasoning, flour butter and vanilla
As I pondered this topping at 4:30 AM when I was making it, I believe when I market this to my clients, I will add almond extract as well as toasted almond slivers to the topping
The topping is applied in small clumps and sprinkled over the berry mixture
The crisp is baked for 20 – 25 minutes at the oven temperature and rack level indicated in the recipe. I checked my crisp at 20 minutes through the oven window and saw that the fruit was bubbling at a nice rate but not fully, so I watched it for the next 5 minutes to ensure fully activation of the thickening agent as well as the desired browning of the topping itself
Rose recommends topping the crisp with ice cream for service
Happy Baking Ya’ll!