This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

These classic American baked fruit desserts have common elements — which explains why they’re often confused for one another.

Fresh fruit is cut up and baked under a crumbly, cookie-like topping made of flour, sugar and butter (or another fat). Some say a crisp will always have oats, and crisps and crumbles might have ...

Make this easy strawberry crisp recipe in just a few simple steps. It’s a good choice when you need a last-minute summer dessert. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish or ...

Makes 6 to 8 servings. Topping. 1/4 cup whole-wheat pastry flour. 1/2 cup rolled oats. 1/4 cup sugar. 4 tablespoons butter. 3 tablespoons maple syrup. Filling ...

Usually, I’m not in favor of freezing food prepared ahead of time, but here’s an exception. Toppings for crisps are great to have on hand in the freezer when summer fruits pour into the market.

Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour. Nutrition Per ...

The simple Snickerdoodle Cobbler Topping is based on the Any/All Fruit Crisp in “Life at the Dumpling,” a handbook for a homemade life written and illustrated by Trisha Cole Walrath.

Technique Tip: Fruit crisp will last up to three days in a sealed container in the refrigerator. Alternatively, you can freeze it for up to three months, although the topping may lose its crunchiness.

Prepare the fruit as directed in the recipe, top with the instant oatmeal topping and bake. When the topping is perfectly browned, remove the crisp from the oven and let it cool slightly before ...