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

Summer is the perfect time to enjoy fruit desserts while everything’s fresh and in season. From berries to mangoes, there’s ...

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.

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 ...

I'm a fruit crisp nut, and if you're not already on the crisp trend, I'm determined to convince you that a fruit crisp is the best dessert ever. It's brilliant for a few reasons. First: They're ...

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 ...

Stick the crisp topping in the fridge to chill for 10 to 15 minutes while you cook the fruit. The chilling will help keep the butter cold so the topping will maintain its texture.

Caitlin Bensel. Susan Spungen's Skillet Apple-Ginger Crisp gets "zingy bright flavor" from candied ginger in the topping, and it's pretty easy to riff on. Swap in different apples if you don't ...

Crisp, cobbler or crumble? Choose your own topping adventure — just make sure your base is apple. The Classic Crisp Topping recipe below has all the delicious flavor of an oatmeal cookie, and ...

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 ...