A fruit crisp is an Anglo-Saxon baked dessert consisting of a base of cooked fruit (often apples or berries) covered by a crunchy layer made of flour, sugar, butter, and oats (called “crumble” or “topping”).
It is served warm, often accompanied by vanilla ice cream or cream, and is appreciated for its simplicity of preparation and the contrast between the soft fruit and the crumbly, crunchy crust.
My Blue fruit crisp is prepared with blueberries and raspberries, with the kamado and accompanied by vegan Smurf ice cream.
In Anglo-Saxon countries, the term “fruit crisp” is often interchangeable with “fruit crumble“, but in some contexts, the “crisp” tends to include oats in the topping, further contributing to its crunchy texture.
It resembles an American dessert also perfect to prepare on the kamado:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 3 cups blueberry and raspberry mix
- 1 tablespoon cornstarch
- 1/2 lemon
- 1 tablespoon sugar
- 1 cup oats
- 1/3 cup flour
- 1/4 cup sugar
- 1/4 cup butter
- to taste cinnamon
- to taste salt
- 1 2/3 cups coconut milk (cold can)
- 2 bananas without peel (ripe)
- 3 tablespoons maple syrup
- 1 teaspoon Blue spirulina (or natural blue food coloring)
Tools
- 1 Barbecue kamado
- 1 Refrigerator
Steps
Prepare the fruit: cut the fruit into pieces, mix with cornstarch, lemon juice, and sugar. Pour into a cocotte or cast iron skillet.
Topping: mix oats, flour, sugar, salt, and cinnamon. Add the butter and work with your fingers until you get a crumbly mixture.
Spread the topping over the fruit.
Cooking in the Kamado: cook with the lid closed at 356°F for 30–35 minutes, until golden brown.
Pour the cold coconut milk, frozen bananas, syrup, and spirulina into the blender.
Blend until smooth and creamy.
Pour into a low, wide container and freeze for 3–4 hours, stirring every hour with a fork to prevent crystal formation.
Before serving, let soften at room temperature for 5–10 minutes.
Smurf ice cream:
Smurf ice cream is a flavor of ice cream with a characteristic blue color, popular since the 80s and associated with the success of the Smurfs franchise.
The name comes from the comic and animated series “The Smurfs“, which contributed to its popularity in the 80s. The blue flavor already existed in America under the name “blue moon
The name comes from the comic and animated series “The Smurfs“, which contributed to its popularity in the 80s. The blue flavor already existed in America under the name “blue moon
FAQ (Frequently Asked Questions)
What is the difference between fruit crisp, crumble, streusel, and cobbler?
Here are the main differences between fruit crisp, crumble, streusel, and cobbler – all fruit-based desserts but with different toppings:
Fruit Crisp (or Apple Crisp)
Covering: crunchy and crumbly, often based on oats, sugar, butter, and flour. Oats are almost always present.
Result: crunchy on the surface.
Fruit: underneath, soft cooked fruit (apples, peaches, berries…).
Fruit Crumble
Covering: similar to crisp, but without oats. Only butter, flour, and sugar (like a crumbly dough).
Result: more sandy and less crunchy than the crisp.
Streusel
German origin.
Covering: very similar to crumble, but also used as a topping on muffins, cakes, brioche, not just on fruit.
Sometimes has spices (like cinnamon) and nuts.
Cobbler
Covering: soft dough similar to a biscuit or cake, spooned over the fruit.
During cooking, the dough rises and creates a “cobbled” effect (hence the name “cobbler”).
More “cake” and less crunchy.
In summary:
Crisp = topping with oats, crunchy.
Crumble = topping without oats, more sandy.
Streusel = crumbly topping on baked goods.
Cobbler = soft dough over fruit, cake-like effect.
