apple*tart
Senior Cook
I made petite blueberry crisps the other night in 6 oz ramekins. Other than their size, they were pretty much standard fruit crisps topped with an oat/flour/sugar/butter/spice topping. By the time I took them out of the oven, the juices from the blueberries had bubbled up and over the top of the crisp topping so that there were only a couple of tiny islands of oats in a sea of purple syrupy juice. They tasted great and we at them anyway, but I missed the crunchy texture the oat topping usually provides. Anyone know why this happens and how to avoid it? Thanks!