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 »