Berry

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp topped with an almond-studded, oatmeal-cookie crumble.

Serve these luscious butterscotch-glazed apples with Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.

Pretty enough for company, this fresh fruit salad comes together in a snap.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

This giant pie makes use of two of our favorite fleeting summer fruits.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

This retro dessert looks harder to make than it is, which is the whole point.

A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.