These are bars for those who like to pick the top crust off a good apple crisp. Be sure to use fresh, tart apples. All-purpose flour can be used in lieu of white whole wheat.
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Bumbleberry is an old term meaning mixed berries. Blackberries, raspberries and strawberries are used here, but blueberries or boysenberries can be added or substituted. This recipe can easily be doubled.
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The Golden Delicious contributes sweetness, so there's no need for sugar in the filling. The Winesap is tart; hence, no lemon juice. The Jonathan is both sweet and tart, for added depth of flavor. Taken together, this crisp is slightly tart.
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For best results, look for a sweet, juicy cooking apples such as Gravensteins. Any apple grower can point you to his or her best variety for pies and crisps.
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This apple pie is as close to perfection as pies can be.
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This is a really flexible recipe. You can use what you have on hand for the filling: blanched almonds, honey and sweet butter; or candied grapefruit peel, currants, sugar and heavy cream.
Read more about this recipe in the Washington Post.
The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work as well.
The Brown Betty is a classic dessert that requires minimum prep. Put it together, stick it in the oven, and you have a sweet ending to a meal.
This recipe is part of The Barbara Kafka Dessert Anthology.
