Crisp

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious. For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm.

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

With an oatmeal cookie-like topping, this easy dessert makes good use of ripe summer peaches. But really, you can make it all year long with apples, pears, or whatever’s in season.

Vanilla-infused brown butter adds nuttiness to tender pears beneath a crisp almond topping.

Turn pantry staples and an apple into a warm, autumnal dessert for one. This festive little dessert is an easy way to treat yourself—no special occasion necessary.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

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

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.