Fruit and Crumble: Separate but Equal
Prepare the crust and fruit portions of this delicious crumble before baking them together so the topping stays crispy.
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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 »