½ cup unsalted butter (1 stick), melted and cooled. For the Filling: 2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit ...

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 together a ...

Roll the fruit over in the juice and roast for 15-20 minutes, depending on ripeness. If using, add the strawberries or raspberries for the last 2-3 minutes of cooking. To make the crumble, place ...

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

Double-baking the crumb topping keeps it wonderfully crisp over its jammy fruit filling. By Melissa Clark I learned the secret to making the best, crunchiest fruit crumble over two decades ago ...

To assemble, scatter the nuts, if using, over the fruit. Then scatter the crumble topping evenly over the top. Bake (middle rack) for 25 to 30 minutes, until the fruit is bubbling at the edges.

Scatter the topping over the filling. Bake in the center of the oven for 1 hour, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.

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

For the fruit Unsalted butter, for the baking dish 1/3 cup (77 grams) packed light or dark brown sugar 3 tablespoons (30 grams) flour ¾ teaspoon ground cinnamon 6 cups fresh fruit, such as ...

Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar. Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown.

Like a cobbler, a fruit crumble is a dessert you can make with any kind of fruit or fruity combination, always topped with a delicious, flavorful, and texturally pleasing crumble topping.