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JohnT

JohnT

Your "crisp" is basically my "crumble" - 1:1:1 ratio of sugar, flour and butter. However, I have always used standard granulated white sugar but see you use brown, which, to tell the honest truth, has never crossed my mind. I have always just done it the way I was taught. Is your brown sugar plain granulated brown (light brown) or one of the brown sugars that contain some molasses?

JohnT

JohnT

Your "crisp" is basically my "crunmble" - 1:1:1 ratio of sugar, flour and butter. However, I have always used standard granulated white sugar but see you use brown, which, to tell the honest truth, has never crossed my mind. I have always just done it the way I was taught. Is your brown sugar plain granulated brown (light brown) or one of the brown sugars that contain some molasses?

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