I love crumbles, but mine are always so basic. Is there a way to make them more exciting?
Jenny, Cardiff
Crumbles are the easygoing friend of the dessert world; they welcome all (fruits, nuts, spices, chocolate), are simple to rustle up, and they’re as happy dressed up as they are down. The real magic, however, lies in “that squidgy layer between the fruit and crumble”, says ex-River Cafe pastry chef Anna Higham, who opens Quince bakery in London this autumn. Once that’s cracked – the winning formula is “lots of [fruit] juices and enough crumble to soak it up” – there are all manner of ways to up your crumble game.
“Crumbles
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