I love apple crisp. It reminds me of all the apple pie smells I associate with comfort baking. This crisp is delightfully pleasurable to eat, and the fact that it has half the fat and calories of traditional crisps makes it even better. There is no butter or flour in this recipe, yet the apples still bake up soft and almost creamy, the topping gets crisp and nutty and browned with a light sweetness that does not cloyingly detract from the apples. I love to make this in rameki

I named this pie 'scratchberry' because it was the first pie I learned to make entirely from scratch, including the crust (Amish-style). Fast forward twenty years, and I still make it, though I have made it with a store-bought crust when under a time-crunch and it comes out delicious that way too. The crispy, almost dissolving, sugary crumble on top of the pie is my favorite, but it is also strewn across the crust on the bottom...if you think a bite of plain crust can't get b

Might as well start off the day with something that tastes like dessert, no? This soft baked oatmeal with swirls of creamy peanut butter and twirls of melted chocolate means that you get a guilt-free dessertfast--it is beautifully gluten-free, dairy-free AND an overnight recipe. Score one for that. Score two for being mega kid-friendly! "If you don't need to be dairy-free, regular chocolate chips or chunks work great." Notes: Good dairy-free chocolate chips are "Simply Delici

It started out as a sweet midday snack, and ended up as breakfast the following morning...then once again as a snack with chilled white wine. Versatile! Pita chips are easy to make at home, the flavor combinations are endless. I wanted these chips to have sweet-heat, so I mixed equal parts ground ginger with sugar, and grated some fresh ginger over before baking. The blueberry dip was a last minute stir-up, which balanced the spicy-sweet chips with a cool and tart berry- crea

Warm, and so inviting--each bite dappled with juicy peaches and ripe blueberries--this baked oatmeal is fab. And it's healthy. Really. Dairy-free, gluten-free, refined sugar-free;yet it tastes so wonderful. This recipe calls for unsweetened vanilla almond milk because that is my fave, but any unsweetened nut milk you like will do. Bonus: the sugar has been replaced with pure maple syrup and the butter with melted coconut oil. You really don't have a reason not to bake this. "

I don't think there is any other artisan bread that can make you feel more like a kitchen wiz than this overnight no-knead recipe. mix the basic ingredients late at night, let them sleep while you do, preheat the oven, mix in the flavors, then bake off. This is really minimal effort for big-time reward. I also love the way this recipe makes two smaller boules ("balls" in French);one savory, one sweet, that way everyone gets something they will love. "This bread has a crisp cr

Ah, Rhubarb. A reward of spring. The flavor is its own, a cross between sour-tart and berry-sweetness. Make it your mission to buy it as soon as you see it in-season, or beg a friend for some out of their garden. This crisp came together wonderfully fast and made for a cozy breakfast with hot coffee and the whipped yogurt. But you can eat it anytime, obviously, either hot, at room temp., or chilled. You do you. "The is a small amount of corn starch to help with thickening the