I hate soggy cereal, I hate soggy sandwiches and I really hate soggy pies, crisps and crumbles. I didn't think there was a way to avoid the flood of juice that flows when baking fruits like strawberries and peaches, until I learned this easy trick.
Some recipes will tell you to toss the fruit with sugar and salt and drain away the juices that accumulate before baking, but pie guru Rose Levy Beranbaum adds a step that lets you keep all those flavorful juices without the risk of sogginess. After letting the fruit macerate in a colander for 30 minutes to an hour, she simmers the collected juice, reducing it to a syrup that is poured over the fruit before baking.
I've tried this method several times and it really works, giving you a fruit filling that is bursting with flavor without covering your plate in a pool of juice.
Beranbaum uses this technique for making fruit pie filling, but it would work just as well with fruit crisps and crumbles, or any fruit dessert that has a tendency to become soggy.
Do you have any tips or tricks for preventing soggy fruit desserts?