A beloved Baltimore pie shop made an appearance in a digital publication’s roundup of the best apple pies in the country.

This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

Get ready to indulge in a timeless classic that brings warmth and coziness to any gathering: Apple Crisp! This beloved ...

From the classic cinnamon-streusel to versions topped with rhubarb, scented with orange, and even made with corn flour, these ...

We combined two classic bakes to make the ultimate chewy and crunchy crumble topping. Using eating apples in the crumble base ...

Hyde’s Restaurant in Hamilton, Ohio is that unassuming culinary treasure – the kind of joint where the vinyl booths have ...

But Mary’s suggestion worked even better; the topping retained its buttery flavour and thick, satisfying crumb without some of the fall-apart fluff a leavening agent can bring.

That way, the butter in the crumble doesn’t melt, creating that slimy gooey-ness which is fine (and even welcome) in small quantities, but which can ruin a crumble layer of the thickness I prefer.

Begin by heating the oven to 180C (or 160C if using a fan oven) or Gas mark four. Peel the apples, remove their cores, and slice them thinly. Place the apple slices into a small ovenproof dish ...

Empty the fruit into any size oven-safe dish, then top with the crumble mixture. Cook for around 25 minutes or until it's golden on top. Serve hot with custard, cream, ice cream or yoghurt.

8. Move the softened apples into a 25cm by 30cm baking dish, then spread the crumble mixture evenly over the top. 9. Put the dish in the oven and bake for 25 to 30 minutes, or until the crumble ...