I found it particularly helpful because this waffles thing is new to me. When I got my first waffle maker for my birthday a few months ago, I wasn’t sure where to start. The waffle maker’s recipe booklet had a few recipes, though I didn’t entirely trust them–its recipes didn’t call for separating the eggs, and I’ve read that you’re supposed to whip the egg whites separately and fold them into the batter or the waffle will come out dense and terrible? I’ve made them both ways and I’m sure there’s a noticeable difference, but then again both times I was too hungry and excited about waffles to pay attention to things like density. I’m not a scientist.
I am a crumble convert.
I’m used to making double-crusted pies, which involve a warm fruit filling sandwiched between two buttery crusts. Crust is my favorite part of pie, so it just makes sense.
But streusel topping is my favorite part of fruit crumbles and crisps. (Not to be confused with buckles, grunts, slumps, and other fruit desserts that sound unattractive.)