Do you add a thickener to your fruit crisp? If so, which:

[emtd]

flour, cornstarch or tapioca ?

For straight apple crisp, I do not - however I'm not sure about mixed fruit crisps.

Thanks

Betty

 

[ms-in-or]

Nothing

Even with berry crisps, I always regret if I add thickener, so I don't anymore. I really don't like stiff fruit filling.

 

[marilynfl]

For berries, I use either instant tapioca or King Arthur Pie Filling Enhancer. charlie (miss you!)

turned me on to this. Not gluey at all. In fact, no additional flavor is added, so the true berry taste stands out.

However, I really hate the high shipping costs at KA and have to wait until they send me $3.95 shipping offer before I buy it.

https://www.kingarthurflour.com/shop/items/pie-filling-enhancer-12-oz

 

[Marg CDN]

Me too. He turned me on to instant flour. I use instant tapioca as well.

I mean Instant Blend Flour.

I wonder what that package means by "thickener"

 

[emtd]

Thank you. I appreciate the feedback.

 

[marilynfl]

ms, doesn't your filling get runny? I don't like stiff either...when blueberry pie has

perfect slices, that is a sure sign that I won't like it. But I still like enough thickener so it holds a bit of shape.

Are your crisp/cobbler fruits high in pectin? That may be why they work so well for you without anything else. If the OR in your name is Oregon, I LOVED the blackberries there and can see how they might not need anything.