Summer is the perfect season for fruit aficionados. The sweet and tart raspberry is getting its time in the sun this week at Crumble.

Pie crust isn't usually the star of baked goods, but with this deliciously chocolatey store-bought snack it may steal the show from whatever filling you choose.

This treat features a chocolate cookie and peanut crust topped with ice cream and a thick layer of melted chocolate. You ...

Place the cookie crumbs in a small bowl. Add the sugar and melted butter and toss with a fork until blended. Pat the crumbs evenly onto the sides and bottom of a 9-inch pie plate.

To save you from the finickiness of pie crust, the press-in cookie crust is easy to assemble and eliminates the need for a rolling pin. It’s flavored with ground ginger, cinnamon, allspice and ...

Nobody will notice once it’s baked to golden perfection! Fresh strawberries macerated in balsamic vinegar create a ...

Make the cookie crust: Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners. Place the cookies in a food processor and process into fine crumbs, then transfer to a bowl.

Preparation 1. Grease a 9-inch pie plate with cooking spray or softened butter. 2. In a medium bowl, add the cookie crumbs and melted butter and stir to combine.

Preheat the oven to 350°F. Remove your container of ice cream from the freezer to thaw. Tightly line a 9" x 9" baking pan, lined with parchment paper, with a package of the Pillsbury sugar cookie ...