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Entries tagged with 'crisps'

Peach and Ginger Crisp Pie

Serious Eats Lauren Weisenthal 4 comments

Fresh summer peaches with candied ginger under a crisp brown sugar crumb topping. More

Bourbon Peach and Raspberry Crisp

Serious Eats Max Falkowitz 5 comments

This is high summer dessert at its finest: boozy, bawdy peaches with tart berries and a pecan-studded buttery topping, brightened and made perfect by the inclusion of lemon zest and mace. Use firmer, less ripe peaches here so they don't fall apart. The raspberries, on the other hand, will melt in the oven, so use whatever you have (frozen ones work well). More

Blueberry-Nectarine Crisp

Serious Eats Jenny McCoy 4 comments

When I make a crisp, I make a very large crisp—mostly because it's such a crowd pleaser that unless you have way more than you need, you'll never have leftovers. And those leftovers make a fantastic breakfast! More

Blueberry Crisp Tart

Serious Eats Caroline Russock Post a comment

Mastering the art of the perfect pie crusts is the sort of skill that comes with time, practice, and many homely, "homemade"-looking pies. It's the sort of undertaking that sends many novice bakers running from the oven and results in many batches of dough being sadly slid into the trash. Cara Eisenpress and Phoebe Lapine, authors of In the Small Kitchen have created this Blueberry Crisp Tart with those young bakers in mind. More

Bread Baking: Ethereal Crisps

Serious Eats dbcurrie 5 comments

You can use these crisps for appetizers, to accompany a cheese or dip, or put them in the bread basket to add a little variety. They're light and airy, and people will be amazed that you made your own crackers, particularly crackers that are this amazingly thin. More

A Fruitful Crisp for the 4th of July

Serious Eats Lucy Baker 1 comment

This week for my magazine recipe review I wanted to tackle a classic, American summer dessert perfect for the 4th of July. Initially, I had my heart set on baking the Red, White, and Blueberry Shortcakes from the July issue... More

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