Celebrity culinary host Lidia Bastianich on PBS could change your life—if you struggle with flavorful desserts. It’s disappointing to plan and crumble, take it out of the oven, and discover the toppings are mushy.
The celebrity chef revealed in her latest book on cooking, Lydia pot and pan and pot How to change your next girl from mush to marvel.
Bastianic says decadent desserts may be American but ‘Italian in spirit’
Most American bakeries are bound to have crumbled or crumbled buns of some sort; As Bastianich points out, it’s in the culture. But the dessert feels very Italian too.
She wrote in: “The crumbs are not Italian.” Pot, pan and bowl. “But I’ve learned to love them because they are very Italian in spirit – fresh fruit and a simple topping come together to make a homemade dessert that everyone will love.”
How to make her Apple Cranberry Crumble – and a crunchy layer guaranteed
As Bastianich notes in her YouTube video for the Apple Crumble Channel (see below), “You can make crumbs out of any fruit.” In her latest cookbook, she chose Apple with Cranberry.
In a large bowl, combine Bastianich: Three pounds of peeled and diced apples (“like Golden Delicious”) with two cups of fresh cranberries, ½ cup of sugar, 2 tablespoons of flour, ¼ teaspoon of salt, 1 tablespoon of lemon juice (“Apples and lemons go together”). Place mixture in a greased 13″ x 9″ baking dish, “distributing apples evenly” and allow to sit. “It’s not a complicated dessert; It’s a delicious dessert.”[You’re] Basically putting everything together.”
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Now on the top layer: “Wipe the bowl” in which the apple mixture is stirred and add in the bowl three quarters of the cup All of all-purpose flour, chopped almonds, rolled oats (Bastianich notes to make sure aged, not instant, oats are used) and light brown sugar. So, mix ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg (freshly grated is best), and a dash of salt. Mix it all together and then add a piece of soft (not melted) butter, making sure to “mix the butter with your fingers until the top layer is evenly moistened”.
Bastianic revealed that “the trick is to squeeze the lumps a little” to create a crunchy, crunchy topping.
Place the baking dish in a preheated 350°F oven and bake for 40 to 50 minutes or until the toppings are “golden and crispy and the fruit juices are bubbling.”
Bastianic encourages home chefs to experiment with their crumbly recipes
The Queens, New York resident notes that if you don’t have apples for this or any other recipe, use what you have. It’s not about staying true to the recipe; It’s about using what you have in your pantry and making it work.
“you can make [a crumble] With any seasonal fruit.” “Even berries, all you have. Think of the dried fruits you have at home. Cranberries soaked in rum or orange juice. It will all add complexity and flavor.”
And if you don’t have the almonds the recipe calls for? “Think of hazelnuts, walnuts, walnuts, and pine nuts. And even if you have a little of each, mix them up! Enjoy, leave them, enjoy, make them your own.”
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