Stick the crisp topping in the fridge to chill for 10 to 15 minutes while you cook the fruit. The chilling will help keep the butter cold so the topping will maintain its texture. Prepare the fruit as ...

Enclosed in a buttery homemade crust and topped with an oat filled ... to make a succinctly crisp rhubarb crumble. By adding ...

To assemble: Spread approximately 2 cups of the crisp over the bottom of the prepared pan and press it flat. Pour the apple ...

An old-fashioned apple crisp, not a bit fancy, is one of the most comforting desserts and a lot less of a project than an apple pie. The buttery, crunchy topping, with oats, brown sugar, and cinnamon, ...

Last week I made an apple crisp, thinking it would be a fabulous ... and it was really only one thing: the amount of butter. Marianne Sundquist is a chef and writer based in Santa Fe.

Method: Brush each ramekin with softened butter. Place ramekins ... the fruit and set aside. Make crisp topping – place all ingredients except nuts and oats into a small bowl.

The crisp topping is often made from a mixture of flour, oats, butter and sugar, which is crumbled over the apples. As the dessert bakes, the apples soften and the topping turns golden and crispy ...

Fans of Ina's version—originally published in her cookbook "Barefoot Contessa Parties!" in 2001—have poured on the praise over its lifetime, saying they've "made this 5 times in the past month" or ...

Because the spices for the crisp topping ... butter and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the oats ...

Apple Crisp is in the oven ... Applesauce works great as a substitute for butter in the topping and it adds so much more flavor too. If you want to scatter the topping, then cut the ingredients ...