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RecipePineapple-Ginger Brown Sugar Crisp
Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so…
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RecipeSpiced Peach-Blueberry Pandowdy
A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough…
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RecipeBanana-Pecan Crumble
This scrumptious skillet dessert pairs bananas, brown sugar, and cinnamon with a nut-studded crumble topping. Dark brown sugar gives the dish a slightly richer molasses tang than light brown does.
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RecipeApple Brown Betty with Rustic Crumbs
This dessert is best when very fresh, but it’s also quite good reheated the next day for breakfast.
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RecipeBlackberry-Peach Skillet Cobbler with Buttermilk Biscuits
The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing…
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RecipeStrawberry-Rhubarb Cobbler with Honey
In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it…
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RecipePear, Cherry & Apricot Crisp
You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.
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RecipeApple Crisp with Pecans & Orange
Since apple season and the pecan harvest coincide, combine the two ingredients in a cinnamon-accented crisp. It smells heavenly while it bakes.
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RecipePear & Hazelnut Gratin
Look for ginger preserves in the jelly section of a well-stocked supermarket, or order them by mail. You can substitute apricot preserves for the ginger if you like.
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RecipePear & Brown Sugar Crisp
My grandmother would add a tablespoon or so of bourbon to her pear crisp filling. She called the addition “a little flavoring.”
