This particular Grab-It dish is all I need to cook and bake a wonderful Crumble. ( a step not really necessary for most other crumbles or crisps) Ergo, I partially cook the rhubarb before constructing my final "oven ready" dish of deliciousness. Rhubarb tends to require a longer cook time than most pie crust ( and crumble toppings) can withstand.
( Please do not try this with the current stoneware that "World Kitchen" is marketing under the CorningWare name) This is extremely handy when making a Rhubarb Crumble, since the filling needs to be cooked on the stove prior to baking in the oven. The reason I love CorningWare is that it's stove top capable. Thus rendering a Crisp "crispier" than a "crumbly" Crumble.Īnyway, this blog is not about Spoon Pie semantics, it's about CorningWare. Crisps are covered with a VERY similar mixture, however, the topping usually has Oatmeal and/or Nuts added as well. You see, Crumbles are usually topped with, what amounts to, a brown sugar shortbread topping ( very similar to a streusel topping, minus the cinnamon). ( they are called "spoon pies", cause you eat them with a spoon, not a fork) Of all the spoon pies out there, the Crisp is the closest relative. Well, it's in the genus of bottomless pies ( spoon pies) just like crisps, slumps, cobblers, grunts, pandowdies and even a Brown Bettys.
The rhubarb is in full swing though, so I decided it was time to whip out one of my favorite Goodwill finds from last year and make a crumble. Lots of quickly tossed pasta dishes, you know.
Alas, it has fallen to the wayside in lieu of pressing personal matters, ( Even Culinary Alchemy is suffering from a lack of postage) lack of inspiration and the fact that I have not really been using much CorningWare of late. Well, I had the best intentions when I started this off-shoot of Culinary Alchemy.
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