Tag Archives: Crumble

Rhubarb Berry Crumble

Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is great because it is the essence of a spring time treat for our family. We have adapted it over time with adding in a variety of berries with the rhubarb filling. We experiment also instead of the white sugar substituting homemade strawberry sirup (sirop de fraise) as is typical to use in Suisse Romande to flavor drinks.  We can never get enough of this and rarely have leftovers.  I brought this dessert many times to the children’s potluck events and took home an empty baking dish every time!

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Clafoutis (Baked cherry custard)

Name: Paula Sullivan Souloumiac
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

Growing up in New Hampshire, much of our summer fruit was shipped up from warmer climates boasting shorter winters. This included cherries, which, back then, were rare, expensive, and delicious. I remember my mom coming home from the grocery store with a bag of cherries. She would divide them into three bowls: one for my brother, one for my sister and one for me. My love for cherries started there.

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Cherry Crumble

Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

When I was just out of college and in Germany, I met this young student who was eventually to become my husband. His father was a master baker, and I wanted to impress him with my (very scanty) baking skills. I made chocolate cookies, the kind you roll a ball of dough in powdered sugar before baking. Father-in-law’s judgment: “They taste very nice. Don’t be upset how they look”!!! So I decided to find a German recipe that would be easy enough for me to manage but still meet his aesthetic standards. Voila!

 I always have the necessary ingredients at home and can whip this cake up in a wink if we have unexpected guests.

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