I learned the secret to making the best, crunchiest fruit crumble more than two decades ago. And I subsequently ignored it. A pastry chef friend shared the technique. Instead of sprinkling the raw ...

When fruit is as flavorful, ripe, and juicy as it is this time of year, dessert doesn't need to be complicated. A pie is a solid, traditional choice, but today we're going with something even simpler ...

LITTLE ROCK — One of the pleasures of cooking is mastering basic formulas that let you improvise and create free-form dishes on the spur of the moment, without a recipe. When it comes to throwing ...

I learned the secret to making the best, crunchiest fruit crumble over two decades ago. And I subsequently ignored it. A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs ...

Chocolate is my default dessert mode. I eat enough berries, peaches, apricots and plums out of hand in the summer that I never feel a great urgency to use them when I'm baking. But then something like ...

Wondering what to do with all that luscious summer fruit? The peaches you picked in Brentwood, the olallieberries from the coast or the Fujis from Apple Hill growers? Nicole Rucker, chef and owner of ...

Apples, pears, nectarines or plums. Take your pick from whatever fruits are in season to make this all-time-favorite dessert. Not only do you pick the fruit for the filling, but you also choose from ...

Some apple crumbles bury the fruit in sugar and streusel so that by the time you add a scoop of ice cream, you’ve lost the fruit’s tangy freshness. It’s the equivalent of heating really good olive oil ...