Crumble

Got summer fruit and a few slices of staling sandwich bread? You’re just an hour away from this bubbling, juicy, cinnamon toast-y brown Betty.

And the good news is, we have recipes for all three.

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.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

It’s time for pie to take a backseat.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

June means fresh tomatoes, nutty-sweet fruit crumble, and thirst-quenching drinks.

Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

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

With so many berries to choose from, why not make a cobbler, crisp, crumble, or buckle? Here are 18 so good you'll want to dig well below the crumbly top layer and polish off the whole thing.

Scenario: 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 in this graham cracker crumble recipe.

Everyone knows the best part of any coffee cake is the buttery, sugary topping. Here's our test kitchen's formula for making a perfect crumb topping—for any cake.

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

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.