ニューヨーク・タイムズのインスタグラム(nytimes) - 7月30日 12時17分

“The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly,” writes @nytfood reporter @clarkbar. Most crisps and crumbles — 2 names for essentially the same thing — are squishy and jammy, and offer at best, a vague attempt at crunch. But, after much tinkering, @clarkbar was able to create a truly crispy crumble — or crumbly crisp. Her crunchy berry almond crumble, photographed here by @jasonhenry, is at once crispy, crumbly and profoundly fruity. The crispy topping offers a textural contrast to the dessert’s bottom layer of puddinglike berries. “The irony of its name was completely gone,” @clarkbar writes, “leaving a spoonful of giddy pleasure in its place.” Visit the link in our profile to get the @nytfood recipe.

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