The fruit should provide a tart balance for the sweet crumble on top. Because of this, we suggest erring on the side of less: Start with 1/2 to 3/4 cup. Toss, then taste the fruit.

1 teaspoon ground cinnamon. 1/2 teaspoon ground cardamom. 1/4 teaspoon kosher salt. 3/4 cup unsalted butter, chilled, cut in cubes. 1 cup walnuts or pecans, chopped ...

1 can Sliced Peaches, Drained (1 Lb. 13 Oz. Can) Or You Can Use 2 Pkg's Frozen Peaches, Thawed And Drained (12 Oz. Ea.) 1/2 c ...

Look to September's harvest and gather late-season stone fruit and autumnal pears for this homey baked dessert. Skip to content. All Sections. Subscribe Now. 74°F. Friday, June 20th 2025 ...

1 cup regular or gluten-free oats; 3/4 cup all-purpose flour (or gluten-free flour blend) 3/4 cup packed dark brown sugar; 1 teaspoon ground cinnamon ...

Summer Fruit Crisp. For the topping: ¾ cup brown sugar, packed (I prefer dark) ½ cup all-purpose flour. ½ cup rolled oats. 1 teaspoon vanilla. ½ teaspoon cinnamon. ½ teaspoon nutmeg.

3. Add the cooked peaches into a large casserole dish and evenly top with the pistachio-oat crumble. Bake for 40 minutes, or until the top is golden-brown and the sauce bubbles around the edges.

Bake in the oven until the fruit is bubbling and the topping is golden brown, about 45 minutes. Remove and cool on a rack. As the crisp cools, the filling will set.

This luscious fruit crisp is a perfect dessert for an early fall evening. Look to September’s harvest and gather late-season stone fruit and autumnal pears for this homey baked dessert.

This rhubarb-strawberry crisp is a celebration of springtime. Tangy fruit is covered in a crunchy, buttery topping made from oats and brown sugar, then served warm with a scoop of velvety vanilla ...

4 tablespoons unsalted butter. 6 large peaches (2 1/2 pounds), peeled and cut into 1/2-inch wedges. 1/4 cup plus 2 tablespoons light brown sugar. 2 tablespoons fresh lemon juice ...