For a consistently crusty and craggly fruit crisp, working cereal such as this iconic one into the topping is essential.

(If the topping browns too quickly, cover loosely with foil.) Cool the crisp on a wire rack for 15 minutes. Serve with vanilla ice cream or vanilla-flavored whipped cream.

The apples are sweet and the rhubarb is lightly tart. Then, the mixture of spices and brown sugar is balanced perfectly.

and cubed butter make up the crumble topping, while the base contains only cooking apples, butter, and sugar. But the chef added a step I’d never seen, or used, before ― she cools the apple ...