No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

All About

Crumbles & crisps

For centuries, bakers have passed down their favorite recipes for crumbles and crisps. It's not just the winning combination of butter, sugar, and flour that makes them universally beloved, but also their ease and adaptability. Combine an alluring fruit from the market with your pantry staples to create your own delicious crumble.

advertisement

advertisement

advertisement

advertisement

recipe

In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.

recipe

To create a good texture for the apple crisp, the general rule of thumb is three parts fruit to one part topping. You can also swap out the apples for pears, nectarines, or peaches. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Other Ideas To

Try