Do Food Magazines Really Deliver Great Recipes?
One of the joys of summer is that it is the season when grocery stores and farmers’ markets are exploding with a diverse variety of fruits. While much of the fruit that’s collected gets frozen or canned for enjoyment during the winter, cooking with fresh summer fruit is a treat that can’t be denied. It’s the season of rhubarb crisps, peach cobbler, strawberry pie and blueberry crisp or crumble. Crumble?? Apple crisp is a summer standard, but what’s a blueberry crumble? When the rubber meets the road, there is one major distinction between a topping being called a crumble or a crisp. They call it a crumble in England and they call it a crisp in the United States. Otherwise, the ingredients and preparation are basically the same. The crowning achievement to any perfect crumble (or crisp) is the streusel topping. It needs to have the correct balance of crunch and flavor; butter, cinnamon, brown sugar, oats and flour in perfect amounts. It’s not easy to accomplish, but Cook’s Illustrated’s
