Chef Kristen Egan from the Culinary Institute of America shares her recipe for a fruit crumble.

During the cold winter months, many people turn to comfort foods as they hunker down in their homes. Chef Egan says one of her favorite winter desserts is an apple crisp. The dish, when served warm, is especially comforting on those chilly Hudson Valley nights.

Chef Egan supplied us with her recipe, in which she purposefully listed the ingredients by weight instead of cups. Egan encourages home bakers to invest in a cheap scale. She says measuring ingredients by weight is far more accurate, and easier than going through countless measuring cups and spoons.

Here's the Culinary Institute of America chef presenting her dessert and explaining more about the simple process of making it.


  • 426 g Sugar
  • 105 g Cornstarch
  • 7 g salt
  • 3 g cinnamon
  • 3 g nutmeg

Use 100g of mix per 1 pound of fruit, add 10 g lemon juice and 17 g melted butter.

Toss all together, cover with crumble. Bake 350 until it bubbles around the side.

The Culinary Institute of America's Apple Pie Bakery will officially reopen on Tuesday after extensive renovations. For more details visit the CIA online.