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Julia Child

Easy technique gives fruit crisps an even crispier bite

Easy technique gives fruit crisps an even crispier bite

Fruit crisps can be the best friend a cook ever had. Pulse together butter, flour and sugar in a food processor, and scatter the crumbs over cut-up fruit. Bake. Instant dessert. The only problem with most fruit crisps is that they just aren't very crisp. That crumbly "crisp" topping soaks up cooking juices from the fruit and turns sludgy. Not anymore, thanks to Jim Dodge. As further evidence that even the simplest dish can be improved upon by a smart cook, he's got a technique for fruit crisps that guarantees they will be, well, crisp. Newcomers might not know who Dodge is. He's now the director of special culinary programs for Bon Appetit Management Co., which...

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