Summer berries -Herd crispy recipe
When the Peak berry season arrives, you have no other option than to use it properly -and what could be nicer to present the valuable jewels than a light, ripe, ripe Fruits crispy. The only problem? Baking takes about an hour and the oven during the summer days of summer is a hard pass. The solution? If you make the crispy on the stove, your air conditioning can take an urgently needed break.
The trick of making this dessert an oven-free matter is to make a streak of cookers. They only combine butter, flour, brown sugar, oats, cinnamon, salt and vanilla, then fry them in a pan until they are crispy. And a number of berries of your choice can be thrown together for the filling. Blueberries, strawberries and blackberries are ideal candidates and keep their flawless shape when cooking. Just avoid using raspberries that tend to turn to the soup as soon as you hit the warm pan. And if you want to use frozen, simply increase the amount of corn starch to 2 tablespoons to take your somewhat more watery texture into account.
