This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt. Preheat oven to 275°. Whisk coconut sugar and 1 Tbsp. water in a small bowl until sugar is dissolved ...

1. Bring about one inch of water in the bottom pot of a double boiler (or use a saucepan) to simmering over medium heat. 2. In the top pot or a metal mixing bowl off the heat, whisk together the egg ...

Life is full of too many tough decisions, so if you can't choose between baking apple pie or apple crisp, then don't! This lightened-up recipe marries these two traditional desserts into one glorious, ...

Chef, restaurateur and television personality Judy Joo is dropping by the TODAY kitchen to share some of her favorite entertaining recipes. She shows us how to make spicy glazed ham and a pear crumble ...

Chef: Tony Morrow, chef/owner of the Pecan restaurant and Tony Morrow’s Real Pit BBQ, both in College Park Back story: Tony Morrow owes his appreciation for good food to his mother, Dr. Joyce Irons, ...

Angeli, read the Pie-a-Day blog and requested I make a pie for his party of 7. He let me know that he was fond of mango. I looked in the refrigerator and saw a lot of small amounts of fruit, none on ...

Want a dessert that’s easier to make than a pie by miles, and easier than even a free-form tart or galette? Consider the fruit crisp or crumble. Fresh fruit is cut up and baked under a crumbly, cookie ...

Anyone with a sweet tooth knows that pie is a quintessential dessert for any season. On a chilly autumn afternoon, a perfectly spiced sliver of pumpkin pie is all a dessert-lover can dream about, ...

This buttery coffee cake is studded with sweet, juicy peaches and covered in a nutty, toasted coconut crumb topping that you will, from this point forward, want to start putting on everything. Maybe ...

If there were a desert island ingredient, a miracle food with a million possible culinary uses and myriad health benefits, would you use it? So would I. And, good news: I've found one. Chances are, ...

Regardless of what the calendar says, the official start of summer to me is when a bounty of berries appears at the farmers market. I always buy way more than my family could possibly eat fresh — ...

Yields 1 cup curd. Recipe is by Teresa B. Day. 3 egg yolks ½ cup sugar 1 tablespoon lemon zest ¼ cup lemon juice 4 tablespoons butter, sliced ¼ teaspoon ground vanilla beans 1. Bring about one inch of ...