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If making a crumble or crisp with frozen fruit, would it be a good idea to add a thickening agent?

Grunts, Slumps, Cobblers, Crisps and Sonkers

Fran Costigan - Grunts, Slumps, Cobblers, Crisps and Sonkers

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This event was on August 29, 2023

Join renowned pastry chef Fran Costigan for an unforgettable live event as she unravels the delightful world of Grunts, Slumps, Cobblers, Crisps, and Sonkers. Prepare your taste buds for a tantalizing journey through the comforting realm of fruit-based desserts. Some are baked, some are made on the stove and others are bits that were previously made. Fran’s expertise in plant-based baking is evident as she showcases some of the classic early American recipes and adds a few modern twists .But this event isn’t just about indulging homestyle treats—it’s about fostering an interactive experience. Fran warmly invites you to bring your questions and curiosity as she shares her extensive knowledge and insider tips. Whether you’re a seasoned baker or a dessert enthusiast, this event promises to be a haven of inspiration and culinary discovery. Don’t miss out on the opportunity to learn from one of the finest pastry chefs in the industry. Mark your calendars, spread the word, and get ready to savor the magic of this live event.

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Question

Sylvia Lynch

If making a crumble or crisp with frozen fruit, would it be a good idea to add a thickening agent?

Answer

I always have fruits and vegetables galore in my apartment because in my refrigerator, because I don't wanna be stuck with nothing and then I would eat junk. But I really need to get to the grocery store tomorrow. So this is some frozen blueberries that are defrosting. I'm gonna be making myself a little sal and some frozen strawberries. You can add a little bit of thickening agent and what I do is I use either arrow root, do a slurry with some liquid. Don't just dump it in 'cause it will clump or organic corn starch. If I'm using cornstarch, I make sure it's organic, otherwise it's genetically modified. Our root slurry will thicken just before it comes to the boil. And an arrow root slurry, you wanna pull it off? Well that's what I said just before the boil and a corn star slurry, you wanna cook for about a minute, but less is more. Start with less. It depends how much your fruit is doing. I don't always do it. Sometimes I just cook it, cook the filling a little longer.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.