Name: Very Berry Crumble
Yield: Serves 4
Ingredients: 3/4 cup sliced almonds, lightly crushed; 1/3 cup quick-cooking oats; 2 teaspoons sugar; Hefty pinch of ground cinnamon; Pinch of freshly grated nutmeg; 2 tablespoons butter, softened, plus more for greasing ramekins; 1 10-ounce bag frozen raspberries, thawed; 1 10-ounce bag frozen blueberries, thawed; 1 tablespoon sugar; 1 tablespoon cornstarch

Image may contain Rachael Ray Magazine Tabloid Human and Person

Very Berry CrumbleCookbook cover image courtesy of Random House

I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.