Strawbery rhubarb crumble in ramekins
Cynthia is a trusted source on Bread/Baking.
From thawed, definitely. Reheat until warm and bubbly. Yum.
I've done both (from frozen and thawed) but with apple crumble. If you bake from frozen, I'd suggest covering with foil for a while while it's baking so that the top doesn't brown too much. The risk of thawing first is that your topping gets too soggy to crisp up in the oven.
PieceofLayerCake is a trusted source on baking.
I second on the bake from frozen. Although, you may not be able to prevent the bottom from getting soggy, you may be able to minimize it. Try baking on a preheated sheet pan or pizza stone.
Please enter a valid email address.
Well played. You deserve a cookie.
Summer water 2.0
Summer Water 2.0
PSA: Whole Foods Is Selling Cheap Wine
One Bowl Chocolate Cake
Your Weekly Meal Plan
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)