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Oct 29, 2007 01:53 PM

fruit crisp question : cream vs lemon juice

if you were to add a couple of tablespoons of cream instead of the standard lemon jus, would the acidity of fruit cause it to curdle or would it make it creamy? I looked up a bunch of crisp recipes on epi and couldn't find one with cream mixed in with the fruit. any thoughts?

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  1. I'm guessing the lemon juice would probably make the cream curdle, though I couldn't tell you for sure. I'd hate to serve a crisp with an interior that reminded me of a cement mixer shot. The lemon, of course, serves a purpose beyond flavor -- the ascorbic acid (Vitamin C) in it keeps the fruit from getting brown and mushy in the pre-cooking stages. Beside, if you want a creamy texture with your crisp, why not just serve it with whipped cream, vanilla ice cream or even a sabayon?

    1. I'm not sure if the cream would in fact curdle. It takes high heat (180 F) and for the cream and acid to be at the temp for some time in order for the cream to curdle (bad grammar, sorry: but that's how you make cheese.) There are many sauces that use cream and lemon juice in combination. I think the main thing is that lemon juice is really important and perhaps cooking with the cream really doesn't do much flavor-wise if you're only planning to add a couple of tablespoons. What's always good is just pouring some of the cream on top of the crisp when serving. That way you get a more fresh, full bodied cream flavor rather than a cooked, fruit-diluted flavor.

      1. If I wanted a cream fruit crisp, I would probably make a custard base (or something akin to pudding) to pour in before adding the topping. I just don't think adding a couple of Tb cream would make it a creamy pie.

        However, I agree with the above posts to either just serve with whipped cream or ice cream (yum) or dribble fresh cream over the crisp after baking.

        6 Replies
        1. re: leanneabe

          I agree with the above; I've never heard of cream in a crisp. I would serve it with cream, ice cream or whipped cream.

          1. re: sweeterpea

            well it seems unanimous against the cream! I guess I wanted a bit of creaminess without going the whole custard route (I don't like my custards baked). I just don't like how the cream toppings make the crusp soggy... guess you can't have it all :)

            1. re: alex8alot

              Just one additional note. I had always whipped cream before serving it over crisps. One day brought a crisp or cobbler to an event with some unwhipped cream and the hostess just let guests put a little of the unwhipped stuff over their servings. I was surprised how great (and easy!) that was.

              1. re: karykat

                This sounds crazy, but if you pour some heavy cream ( the kind for making whipped cream) over a slice of fudgey chocolate cake, it's mmm mmm good as well.

                1. re: sweeterpea

                  I guess it's agreed then: heavy cream + baked good= crazy delicious.

                  1. re: digkv

                    Heavy cream + just about anything is delicious!

        2. I don't know about crisps, but I've seen apple pie recipes with cream. One of the two in King Arthur Flour baking companion includes one, as the sort of "mellow" apple pie of the two (the other is more daring, whatever that means).

          Anyhow the question was about using cream INSTEAD of lemon juice so I don't understand all these posts about lemon juice curdling the cream.

          1 Reply
          1. re: willownt

            thanks for the lead, and for understanding my question ;)
            hmmm mellow, that sounds exactly what I am looking for. I will try their website!