Fruit and Crumble: Separate but Equal

By Grace Parisi Posted August 21, 2012
Peaches and Plums with Sesame Crumble // © Ryan Liebe

Prepare the crust and fruit portions of this delicious crumble before baking them together so the topping stays crispy.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

After years of struggling with soggy fruit crumbles, I stumbled upon a clever method while testing a chef's recipe (huh, imagine that?). Cook the filling and crumble separately, and then bake them together for a few minutes to marry the flavors. Ta-da! The fruit is tender and jammy, and the crumble is crisp and perky. It's completely equal to the sum of its delicious and perfectly cooked parts! SEE RECIPE »

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