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You've Got To Keep Them Separated

By • August 22, 2012 • 1 Comment

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What is it about fruit crumbles that makes them so utterly delicious? Something as simple as seasonal fruit covered in a golden brown topping manages, almost without fail, to be a showstopper on the dessert table. It could be the warm, jammy fruit oozing color and flavor into every bite that "makes" the dish. Or, it could be the buttery crisp top layer that elevates the fruit into the realm of the spectacular. 

Food & Wine writer Grace Parisi discovers that the secret to a perfect fruit crumble is all about keeping the two separate -- at first. The topping is cooked on a baking sheet while the fruit is softened on the stovetop. Then, the two are combined to bake for a few minutes at the very end, resulting in a crisp, golden topping unencumbered by the fruit below.

Peaches and Plums with Sesame Crumble from Food & Wine   

 

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about 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is such a great (seriously, a "why didn't I think of that") idea. Thanks for finding and posting this article. I'm definitely going to try this method this weekend. Or sooner. ;o)