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

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 ...

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

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.

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.

Finally, I transfer the fruit filling to a baking dish, cover it with the oatmeal topping, and bake it until the crisp is golden brown and bubbling.

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 ...

OPB Politics Now — LIVE at 10:30 a.m. Oregon's legislative session: What’s been passed, what’s still up for discussion and why it all matters.

Layer sliced peaches in a baking dish, sprinkle with a mixture of oats, almond meal, and a touch of brown sugar. Bake until the topping is crisp and golden. This dessert works well warm from the ...