Just making this recipe for dessert today and can't wait to taste it. Located at the moment in my "maison secondaire" in the Bordeaux region and with apricots and cherries in season, this seems like the perfect recipe.
Thinking of a sour cherry/peach combo. Just pitted and froze 5 pounds of sour cherries. May make your sour cherry jam. Also thinking of a galette, so easy and rustic.
Hi David - I made this yesterday. It was amazing - a huge hit at the BBQ I took it to. The picture of the crumble - when to stop pulsing - was very helpful. Perfect summer dish. Thanks!
Hi David, thanks for the amazing advice! We’re loving the new cherry pitter, purchased after your compelling piece in defense of a gadget I somehow previously considered frivolous or thought I wouldn’t use….so wrong. I went with the oxo red one. Check out today’s NYT Wirecutter in defense of a certain kitchen gadget!
Hi! Just a note that I've made an apricot cherry crisp with toasted walnuts and it was wonderful. Also did not toast them very much. I used some arrowroot as a thickener, which worked well.
Hi. I just churned your chocolate sorbet from The Perfect Scoop. It didn’t thicken after the machine recommended time was up. Do you think that my mistake was using a less processed “natural” cane sugar (not rapadura or Sucanat, just an organic whitish sugar.) Does good old white sugar do a better job crystallizing? Either way, it tastes amazing!
Dear David....I can’t wait to try your version, as I have made Martha Stewart’s similar recipe many times, with all kinds of fruit combinations. I love your style or presentation.
Question: we are going to France soon, and I want to check out Angelina’s chocolate places. Years ago a store in St. Helena carried their chocolate mix, and I haven’t had it since, though i tasted a very similar product at Boulette’s Larder. Suggestion?
Also, what would you recommend I do besides”sans sel,” to have more salt free food eating out.....I have the old a-fib routine.....
Rose Levy Beranbaum is a close friend for years (they were our houseguests last October,) and this year I was a client of Dianne Jacob, and everyone has you in the highest regard!
Can I just say the download PDF button on the email newsletter is so useful! No more copying and pasting into a document or printing out a recipe that starts at the bottom of page 4!
Breakfast avec le yaourt! Bay Area here.. the fruit has been trop (trop!) chère and not very good. The winter, despite all the lovely water, has caused lateness, mealiness and bland fruit, even from cherished producers. We’re paying $7 per pound for apricots (1/2 kg) & strawberries and $13 for cherries. Sigh. Moving on..
Did you use Montmorency-type cherries in the crisp/crumble? They look so bright red in the image & which I love!
Just making this recipe for dessert today and can't wait to taste it. Located at the moment in my "maison secondaire" in the Bordeaux region and with apricots and cherries in season, this seems like the perfect recipe.
Thinking of a sour cherry/peach combo. Just pitted and froze 5 pounds of sour cherries. May make your sour cherry jam. Also thinking of a galette, so easy and rustic.
Hi David - I made this yesterday. It was amazing - a huge hit at the BBQ I took it to. The picture of the crumble - when to stop pulsing - was very helpful. Perfect summer dish. Thanks!
Hi David, thanks for the amazing advice! We’re loving the new cherry pitter, purchased after your compelling piece in defense of a gadget I somehow previously considered frivolous or thought I wouldn’t use….so wrong. I went with the oxo red one. Check out today’s NYT Wirecutter in defense of a certain kitchen gadget!
Hi! Just a note that I've made an apricot cherry crisp with toasted walnuts and it was wonderful. Also did not toast them very much. I used some arrowroot as a thickener, which worked well.
Hi. I just churned your chocolate sorbet from The Perfect Scoop. It didn’t thicken after the machine recommended time was up. Do you think that my mistake was using a less processed “natural” cane sugar (not rapadura or Sucanat, just an organic whitish sugar.) Does good old white sugar do a better job crystallizing? Either way, it tastes amazing!
My mom used to call the crumble part "croquemitoufle" (no idea where that came from, but it's cute if a little of a mouthful).
Lately a friend and I have experienced with using bread crumbs instead of flour (as a no waste technique) and the results are quite interesting.
Dear David....I can’t wait to try your version, as I have made Martha Stewart’s similar recipe many times, with all kinds of fruit combinations. I love your style or presentation.
Question: we are going to France soon, and I want to check out Angelina’s chocolate places. Years ago a store in St. Helena carried their chocolate mix, and I haven’t had it since, though i tasted a very similar product at Boulette’s Larder. Suggestion?
Also, what would you recommend I do besides”sans sel,” to have more salt free food eating out.....I have the old a-fib routine.....
Rose Levy Beranbaum is a close friend for years (they were our houseguests last October,) and this year I was a client of Dianne Jacob, and everyone has you in the highest regard!
Headed to the farmers market tomorrow morning. This recipe popped up just now. I will definitely be making this weekend!
Can I just say the download PDF button on the email newsletter is so useful! No more copying and pasting into a document or printing out a recipe that starts at the bottom of page 4!
But to be clear, you could still have the ice cream at breakfast, right?
Oh, just in time for the start of my stone-fruit CSA deliveries next week. It’s one of the best things about summer in Seattle.
That just looks devine!
Breakfast avec le yaourt! Bay Area here.. the fruit has been trop (trop!) chère and not very good. The winter, despite all the lovely water, has caused lateness, mealiness and bland fruit, even from cherished producers. We’re paying $7 per pound for apricots (1/2 kg) & strawberries and $13 for cherries. Sigh. Moving on..
Did you use Montmorency-type cherries in the crisp/crumble? They look so bright red in the image & which I love!
My kind of fruit dessert. Thank you for the recipe and helpful tips!