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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

Making of CRUMBLE TOPPING FOR BAKED FRUIT can be Mastered Easily --- and is impossible to mess up (3 Recipes)

By Faith Durand



JewishWorldReview.com | One of the pleasures of cooking is mastering basic formulas that let you improvise and create free-form dishes on the spur of the moment, without a recipe. When it comes to throwing together a quick dessert, one of the handiest things to know is how to make crumble topping for baked fruit.


Whether it's apple crisp, berry crumble or any other baked dessert with the fruit you have on hand, a crumbly, oaty, sweet, crispy topping is what makes it special. The basic formula for a crumble topping is very easy, and it can be switched up easily depending on the fruit underneath. Apples in the fall? Add plenty of cinnamon, ginger and nutmeg. Fresh spring berries? Just a hint of ginger or a touch of vanilla.


You can mix in nuts, or not. You can add dried herbs or fresh mint. It's a go-to formula for me; I use it all the time.


Another aspect of this formula's flexibility is that there's room to play with the basic elements, depending on what you have in the cupboard or refrigerator. Once I didn't have enough butter for a proper crispy and crumbly topping, so I moistened it with a little water and it baked into a slightly cakey and soft topping, which for fresh rhubarb turned out to be just right.


Experiment until you get the texture you want -- it's nearly impossible to mess this up!

BASIC OAT CRUMBLE TOPPING FOR FRUIT (CRISPY VERSION)

TOPS a 9-by-13 pan

  • 1 1/2 cup rolled oats
  • 1/2 cup flour
  • 1 cup packed light brown sugar
  • Spices such as cinnamon, nutmeg, ginger
  • Pinch of salt
  • 1 cup (two sticks) unsalted butter
  • Nuts (optional)


Mix the dry ingredients, and then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles coarse crumbs. Work in the nuts, if using. Sprinkle the fruit with the crumbs evenly. Bake at 375 as directed for the pie or crumble you're making. (Usually bake this topping in the range of 45 minutes.) .

BASIC OAT CRUMBLE TOPPING FOR FRUIT (Softer Version)

TOPS a 9-by-13 pan

  • 1 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • Spices such as cinnamon, nutmeg, ginger
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  • Nuts (optional)
  • Water or milk


Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in loose clumps -- not too wet. Stir in the nuts, if using. Dot the fruit with the mixture evenly and bake at 375 for about 45 minutes.



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RHUBARB LAVENDER CRUMBLE

9-by-13 pan of rhubarb crumble serves 4-8

  • 2 pounds fresh rhubarb, leaves removed and discarded
  • 1/2 cup sugar
  • 1/4 cup honey
  • Pinch salt
  • 1/2 teaspoon dried lavender buds
  • 1 batch of Basic Oat Crumble Topping for Fruit - Softer Version
  • 3/4 cup sliced and toasted almonds
  • 2 tablespoons butter
  • 1/4 cup brown sugar


Heat the oven to 375 F. Prepare a 9-by-13 pan by greasing lightly with butter or with oil spray. Cut the rhubarb stalks into small pieces -- about the size of your knuckle. They should be evenly sized. Toss with the sugar, honey and salt. Rub the lavender between your hands, crushing it into the rhubarb. Stir everything and spread evenly in the baking pan.


Spread the crumble topping over the rhubarb. Melt the butter, toasted almonds, and brown sugar together in the microwave or in a small saucepan, and dot over the crumble topping.


Bake at 375 F for 40-45 minutes, or until the topping is lightly browned. Let cool for at least 15 minutes, then serve with whipped cream or ice cream.

(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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