I’m a lazy dessert maker, let’s be clear. I don’t want to bake complicated cakes that require multiple steps, frosted layers and stiff rolls of fondant. Give me a warm berry crisp any day. Even better ...

As much as I adore the coziness of fall, complete with its sweater weather, bubbling pots of soup, and warm mugs of apple cider, there’s something bittersweet about saying goodbye to summer. Until ...

It’s blueberry season and I can think of no better way to celebrate the Fourth of July than to make a good old-fashioned gluten-free blueberry crisp. Crisps are every bit as wonderful as pies but when ...

4 1/2 c. Make filling: Preheat oven to 375°. In a 10" ovenproof skillet or square baking dish, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest. Make topping: In a large bowl, ...

You can use fresh or frozen blueberries to make this flavorful crisp. Tinky Weisblat shows us how to prepare her “Rhapsody in Blue” blueberry crisp. You can see Tinky in concert in a performance ...

Food writer and cookbook author Melissa Clark shares a couple of her favorite fruit-filled summer dessert recipes. She shows us how to make sweet pineapple with crunchy cashews on the grill and a ...

I’ve always been someone who preferred the pie crust over the filling or the crunchy topping on a fruit crisp over the jammy berries that burst beneath the surface. When Emma Laperruque created a ...

One of the joys of shopping at the farmers market is free-associating your way to a fabulous market dinner menu. Strolling along from stall to stall, checking out the heaps of gorgeous Lolla Rossa ...

For the Pie Dough: In the bowl of an electric mixture fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and beat until the mixture resembles coarse meal. Add the ...

Regardless of what the calendar says, the official start of summer to me is when a bounty of berries appears at the farmers market. I always buy way more than my family could possibly eat fresh — ...

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