This mouthwatering Apple Crumble Pie will knock the socks off of your guests this holiday season! Made with fresh apples, sweet apple crumble, and a flaky, buttery pie crust, it will be impossible not ...

If you have more apples at home than you know what to do with, this oat crumble recipe is the perfect vehicle.

It's peak peach season, which means it's prime time to eat ripe ones by the basket, fresh, still warm from the sun, over the sink, letting the fuzz tickle your nose as the juices run down your ...

This fall season, you'll want to make these easy apple recipes, which include comfort food classics, drinks, and desserts ...

At the end of last winter (when it was hard to find local apples), a reader requested the warm apple crumble pie from Josie Restaurant in Santa Monica, calling it “one of the best desserts I’ve ever ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. BRUNSWICK, Ohio — It’s apple season and ...

In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse ...

We’ve had a few requests for Gluten Free pie recipes. Who better to ask than Gluten Free Girl, Shauna James Ahern. When the season is suffused with sour cherries and the kitchen countertops are ...

If you use ripe peaches — or nectarines — there's no need to peel them; the peels give the baked pie a rosy hue. (If you prefer them peeled, see NOTE.) You can make the crust using all all-purpose ...

1. Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (six to eight 1-second pulses). Add ice water 1 tablespoon ...

Noelle Carter is Test Kitchen Manager at the Los Angeles Times, where she and her team of interns test up to 500 recipes each year for The Times Food section. Gary ...

1. Make crust: In a food processor, pulse flour, salt and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.