One of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer. Let the crisp cool for a few minutes before serving with a scoop of ice cream on top.
Peaches shine in this classic and easy summer dessert. A relative to crisps and cobblers, the simple crumble topping is made with just butter, light brown sugar, and flour. The recipe is versatile; substitute peaches for nectarines, or even a berry-peach blend.
Apple Oat Crisp
Ground oats replace flour in this easy delicious dessert. Use gluten-free oats to make it suitable for those with celiac.
This hybrid dessert is an irresistible cross between apple pie and a fruit crisp. It's easy to make—all you need are six ingredients and you probably already have most of them on hand: butter, light-brown sugar, flour, cinnamon, and lemon juice. Most importantly, you'll need five pounds of tart apples such as Granny Smiths. The apples are sliced and layered with a crumb mixture similar to that used for a fruit crisp. We suggest using a springform pan to accommodate the tall layers.
Three pints of fresh blueberries go into this juicy, lightly sweetened fruit crisp. Use oats, chopped nuts, or some of each to add texture and crunch to the sweet, buttery topping. And be sure to serve this delightful summer dessert with scoops of vanilla ice cream or dollops of whipped cream.
Put your freshly-picked autumn apples to use by making this classic crumble. Easy enough to throw together on a whim, it contains all of the warm flavors of fall in every bite.
This light, tender cake is infused with vanilla and studded with a whole pound of ripe strawberries. Don't have strawberries on hand? Feel free to experiment with other berries you love, such as blackberries or raspberries, or even with juicy stone fruit, like plums or nectarines. It's an easy cake to bake on a weekend morning and enjoy with a cup of coffee or tea, or as a delightful afternoon snack.
Caramelized Skillet Peaches
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Martha's Peach Buckle
From her Martha Bakes TV show, our founder says this is the perfect way to showcase juicy summer peaches. A buckle is a cross between a cake-like cobbler and a traditional fruit crumble. It’s a simple, egg-free recipe that’s not too sweet, and might become your favorite stone fruit dessert.
Easy Poached Pears
Poached pears are a charming, elegant dessert—and they're easy to make. Bosc pears, which hold their shape well when poached, are gently cooked in a mix of apple cider, lemon zest, cinnamon, and allspice—with black pepper adding a subtle kick. Once the pears are tender, they are removed from the poaching liquid. The liquid is cooked down until it's syrupy, then poured over the pears. A dollop of whipped cream or crème fraîche is all you need for serving, but a scoop of lemon sorbet is another delicious—and dairy-free—option.
Tequila-Soaked Watermelon Wedges
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one more reason to save any leftover slices.