In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Warm Apple and Plum Crisp with a Ginger Snap Crust is a quick yet delicious comforting classic dessert

By Betty Rosbottom

JewishWorldReview.com | Easier than a pie, but requiring more effort than simply putting out a bowl of fruit, crisps and crumbles are the darlings of home and professional chefs alike. My friends are all avid fans, and the restaurants in our town always list " a crisp of the season" on their menus. Simple, plain and homey, crisps and crumbles are a little taste of heaven, especially when served warm with scoops of ice cream.

Although the terminology is sometimes fuzzy, according to Richard Sax, author of "Classic Home Desserts," a crisp is baked fruit topped with a "rubbed' mixture of butter, sugar, flour and sometimes nuts, while a crumble is covered with oats, butter, flour, and brown sugar. Either way, these popular desserts lend themselves to variation.

Take the apple and plum crisp featured here. The fruits that make up the filling are seasoned traditionally with sugar, cinnamon and lemon, but the topping is more inventive. An unusual addition of crushed ginger snap cookies and ground ginger is combined with butter, flour, sugar and almonds.

Like most crisps, this one is perfect for entertaining since it can be baked several hours ahead, then reheated. Garnish it with scoops of vanilla ice cream or be more adventurous. I found a ginger gelato at a local market, which paired beautifully with this comforting dessert.



  • Butter for greasing baking dish
  • 1 1/2 pounds Granny Smith apples (about 3 large)
  • 1 pound ripe but not mushy plums (about 6 medium)
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons fresh lemon juice


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


  • 1/3 cup flour
  • 1/3 cup coarsely ground ginger snap cookies (see note)
  • 1/3 cup chopped toasted almonds
  • 2 tablespoons sugar
  • 1 teaspoon ginger
  • 3 tablespoons unsalted butter, cut into small dice
  • Confectioners' sugar for sprinkling
  • Fresh mint sprigs for garnish
  • Vanilla or ginger ice cream for garnish

Arrange an oven rack at center position and preheat oven to 375 F. Butter a shallow, 2-quart ovenproof baking dish.

Peel, core and cut the apples into 1-inch pieces. Halve the plums lengthwise, remove pits, and cut lengthwise into 1/2-inch slices. Place fruit in a medium bowl and toss with sugar, cinnamon and lemon juice. Spread mixture in the prepared baking dish.

For topping, mix together flour, ginger snap crumbs, almonds, sugar and ginger in a medium bowl. Add butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Sprinkle mixture evenly over fruit.

Bake until fruit is tender and bubbling and topping is well browned, 35 to 40 minutes. Cool 10 minutes. (The crisp can be prepared 4 hours ahead; leave uncovered at room temperature. Reheat in a preheated 350 F oven to warm, 15 minutes or longer.)

Sprinkle crisp with confectioner's sugar and garnish the center with a few mint sprigs. Serves with scoops of ice cream.

Note: For cookie crumbs, place ginger snaps in a food processor and pulse until cookies are coarsely ground. I used Nabisco brand and needed 6 to 8 cookies to yield 1/3 cup.

Comment by clicking here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .