Blueberry Crumble: Two Ways to Dessert by Chef Cindy Bircham

Photo by Cindy Bircham

The recipes that I use most frequently, year after year, tend to be very easy to adapt to whatever happens to be ripe at the moment or stocked in the pantry. Swap out the rhubarb for blueberries from spring to summer, use half brown sugar for honey, or use Khorosan flour instead of white. Simple changes that alter the finished taste and texture of the dish but do not alter the final quality. This is one of my go-to's.

Read Cindy's article in in Relish Elgin Summer 2014 ...

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