Fruit crisps can be the best friend a cook ever had. Pulse together butter, flour and sugar in a food processor, and scatter the crumbs over cut-up fruit. Bake. Instant dessert. The only problem with ...

I am a glutton when it comes to summer stone fruit. There is a window of time when nectarines, peaches, apricots and plums run rampant at the market. Mottled in vibrant swaths of purple, crimson and ...

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Within two weeks, I have made peach cobbler, raspberry crisp, blueberry pie, and a few other fruit concoctions—I like to take advantage of the abundance of summer fruits. As I made a streusel topping ...

When making a crisp with a delicate fruit like raspberries, I like to cook the topping separately. That way, the raspberries don’t become overcooked while waiting for the topping to brown and crisp.

1) Preheat oven to 150°C. Grease and line a baking tray with a sheet of baking paper. 2) Roll pastry out on a lightly floured surface and trim to fit the baking tray. Dot pastry all over with a fork, ...

Fruit crisps and crumbles are some of the simplest dessert recipes you can make. In the heat of the summer, the last thing you want to do after a long day in the sun is spend too much time in the ...

Lightly grease a 9 inch deep dish pie plate with non stick cooking spray. In large bowl, gently toss together all the filling ingredients until fruit is coated. Pour into prepared pie plate, and set ...

Colorful displays of fall apples have made their way into the marketplace. Each variety has its own unique taste, texture, fragrance and appearance. Cooking traits vary, too. Some are best cooked, ...