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.

You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberry crumble pie, a fresh option for summer. 

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.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

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.

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Had kasha or soba? You've tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

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.