Just to be clear, this is about making a "crisp" which is a noun when it is the name of a baked fruit dessert. It is not about how to make an 80th birthday crisp as in the adjective for crunchy, fresh, neat or lively.
I realised I have not posted a "how to cook something" blog in a little while. When I baked a fruit crisp for my mom's 80th birthday recently, I photographed the process. So here we go...
You may have noticed that the fruit and topping are mounded up pretty high. I always think this when I am building a crisp. It won't stay that way, however. As the fruit cooks it will collapse, as the water leaves the cells and turns into the yummy juice that will rise up in the casserole. That's why we use cornstarch after all, to thicken up the juice, so the finished dessert is yummy and gooey, not yummy and drippy.
Bake the whole thing for 45 minutes to an hour at 350. If the top browns before you can see the gooey bubbles all through the dessert, cover the top loosely (tight wrapping will trap the steam and defeat the crispiness of the topping) with a piece of aluminum foil and continue baking.
Here's how Mom looked when we sang happy birthday to her. I know we're not using crisp as an adjective here, but don't you think my mom looks crisp (in a good way)?
mompoet - happy birthday to mompoet's mom