The only problem with most fruit crisps is that they just aren’t very crisp. That crumbly “crisp” topping soaks up cooking juices from the fruit and turns sludgy. Not anymore, thanks to Jim ...

The crisp, cobbler, crumble, grunt, slump or buckle. What do these all have in common? They are all fruit desserts baked with a sweet "pastry" topping.

From crumb-topped cobblers and flaky rugelach to creamy fudge and jam-filled cookies, these apricot desserts capture the ...

Apricot and mulberry crisp 1 hour 15 minutes Serves 6 (Bryan Chan / Los Angeles Times) ...

Make this crisp with whatever fresh fruit looks best to you: blueberries, strawberries, peaches, nectarines … there is no wrong combination. And don’t fret about amounts, either.

The good thing about Dole Apple Pear Fruit Crisp is its size- just a few bites of something sweet but not too filling. The bad thing about it is its price, which most members of the Times-Union ...