Crumble

Toss this cinnamon and brown sugar crumble onto sundaes, grilled fruit, cream pie—or just eat it by the handful.

In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

This wheat- and refined sugar-free crumble is a healthier way to bake with the season’s ripe berries.

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

This is such a sweet little dessert. As you know, I’m not one for sweet treats but this is a little pop of yumminess—perfect for dinner parties, and it won’t leave your guests rolling around on the floor with indigestion.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

With a recipe as simple as this, there’s no reason not to make dessert. The fruit comes out soft and tender, while the crumble is crisp and light golden brown. Experiment with other seasonal fruit combinations: raspberries, blackberries, and blueberries are other summer options, while apples, pears, and quince are perfect for fall. All are delicious with a scoop of vanilla ice cream.

Pistachios contain potassium, a mineral which may help lower levels of the stress hormone cortisol. Bliss is a few bites away.

Sliced almonds add crunch to the crumbles topping plump slices of sweet, firm-fleshed nectarines in this fragrant dessert.

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the thirty-minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

Rhubarb shines in this scrumptious dessert. For the filling, the rhubarb is simply tossed with sugar, salt, and a bit of cornstarch. The topping can be used on any single-crust fruit pie, or on a crumble itself, naturally. Make a few extra batches and store them in the freezer for convenience; they’ll keep up to six months in airtight containers. This pie is best enjoyed the day after it’s baked; try it alone or with a scoop of vanilla (or strawberry) ice cream.