Similar Recipes

Strawberry-Rhubarb Crisp
Use top-quality strawberries to make a variation on rhubarb crisp that packs in all the classic flavors of spring.
Peach Crisp
With a jammy filling of vanilla-scented peaches beneath a crunchy topping of whole-wheat flour, oats, and toasted pecans, this peach crisp tastes like the best of summer.
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Free up your oven this Thanksgiving with this stovetop fruit crisp. The trick is in toasting the streusel in a skillet, which keeps it nice and crunchy.
Berry Crisp Cake
This cake is rich and tangy with mascarpone cheese, spiked with sweet white wine. Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning.
Bourbon Peach and Raspberry Crisp
This is high summer dessert at its finest: boozy, bawdy peaches with tart berries and a pecan-studded buttery topping, brightened and made perfect by the inclusion of lemon zest and mace. Use firmer, less ripe peaches here so they don't fall apart. The raspberries, on the other hand, will melt in the oven, so use whatever you have (frozen ones work well).
Strawberry Crumble
A fabulous strawberry dessert recipe that's easy to prepare! This Strawberry Crumble with the signature crumbly topping covering strawberries in syrup. The smell is outrageously good!
Golden and Crisp Blueberry Crumble Bars
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Rhubarb Crisp
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
The Best Apple Crisp
A crumbly, buttery topping full of contrasting flavors and textures, soft fruit, notes of lemon and nutmeg and caramel—this is an apple crisp that just might be better than a pie.
Cracklin' Oat Bran Blueberry Crunch Muffins
Bursting with berries, these large, bakery-style Blueberry Crunch Muffins have Cracklin' Oat Bran stirred into the batter and buttery streusel topping.

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Blueberry-Nectarine Crisp

When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast!

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