The fruit was soupy. The topping was soggy. And they call this a crisp?
With a name as unfortunate as “grunt,” it’s a good thing this old-fashioned dessert of stewed fruit with a steamed biscuit topping tastes so fabulous. Now, if we could just get it to work in the slow cooker...
This spectacular pavlova-inspired cake sandwiches fresh apricots and whipped cream between multiple layers of crisp, nutty meringue.
This pairing is seasonal and delicious—assuming you can overcome stringy rhubarb and mushy berries.
Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.
Dried papaya, pineapple, coconut, light rum, and macadamia nuts bring a tropical twist to the classic holiday biscotti.