Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat!

This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free.

This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her flaky pie dough technique down pat and bakes pies for all occasions. Maybe you are lucky enough to have a master pie maker in your life, too.

I am not Stephanie and I do not bake pies. I barely have the foresight or patience to chill pie dough, though I’ve been working on my technique over the years. Crisps are gloriously easy. No waiting. No fuss.

Bring your strawberries and rhubarb home and turn on the oven. This recipe is ready to go! Make it while you can.

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This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.

Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!

As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.

Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!

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How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.

You can make this berry crisp recipe with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.

This mixed berry crisp is the latest addition to my growing collection of crisp recipes on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened. Depending on your standards, this crisp could definitely qualify as healthy.

I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?

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What’s better than apple pie and a whole lot easier to make? Apple crisp! This apple crisp recipe is gooey on the inside, and tender but crisp on top. It’s made with wholesome ingredients, like old-fashioned oats, almond meal, pecans, honey, and of course, lots of fresh apples.

On a cool fall day, there’s nothing better the smell of this apple crisp baking in the oven. This homemade dessert would also be the perfect ending to your Thanksgiving supper.

This is my favorite apple crisp recipe, and it just happens to be gluten free and healthier than the rest. This recipe is made with significantly less sugar than most apple crisps, but tastes just as good. In fact, I’d say it’s even better!

This crisp turned out great for me when I made it a few years ago, but I heard that it didn’t turn out as well for some of you. This stuff keeps me up at night.

I’ve retested and tweaked this recipe, and it’s now better than ever. I’m so pleased to hear that with these updates, this crisp has been turning out perfectly in your kitchens.

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Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). I’m nursing a sunburn and rocking some uneven tan lines. The locusts outside are screeching in unison every evening. Everything is as is should be.

Blueberries won’t be here much longer, so I had to make a blueberry crisp before they go. I found a hefty two-pound container at Trader Joe’s and baked them into a brilliantly purple dessert with a gluten-free almond and oat topping.

I’ll enjoy this crisp for breakfast with yogurt and later, for dessert with ice cream. Repeat every day, all week. It’s summertime!

Gluten-Free Blueberry Crisp

My original concept for the topping included cornmeal, not almond meal, but my medium-grind cornmeal didn’t soften up enough during baking. Hence, the crisp turned out to be a “crunch,” which wasn’t my intention.

My runner-up idea was a blueberry and almond crisp, with both almond meal and sliced almonds, and it turned out just right. Tons of blueberries, some maple syrup, bright lemon flavor, oats and almonds—you can’t go wrong there.

My favorite part about making this crisp? Unlike all my other crisp recipes (and I have more than a few!), this crisp recipe doesn’t require any chopping of the fruit. Just rinse off those blueberries and you’re good to go!

This is simple summer dessert at its finest.

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These gorgeous little ruby red plums are extra sweet because they were hand-picked by friends. Jordan and her husband have an enormous plum tree in their front yard, which hasn’t yielded much fruit in years’ past, but this year is different.

This year, the tree’s limbs are drooping under the weight of ripening plums. Walking along the sidewalk to their front porch is like walking through a purple polka-dotted candy land.

I wasn’t sure what to do with my plums once I picked them up. Obviously, I had to make something beautiful out of them, something worthy of my friends’ plum-picking efforts. I really have the sweetest friends.

I thought the plums would make a beautiful plum upside-down cake (I think you could make one out of this honey-sweetened almond cake recipe) or sorbet (which reminded me of this peach and raspberry sorbet from two summers ago). I thought about making chia jam, too, but I’ve doing a lot of those lately. I’ve since found out that Tessa turned her plums into a gorgeous clafoutis. Brilliant!

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I have Friendsgiving on my mind. Not Thanksgiving and its boring, beige, turkey-mashed-potatoes-and-gravy plates, but the boozy Thanksgiving-with-friends edition that we call Friendsgiving. Friendsgiving features turkey, of course, but also offers many colorful, vegetarian sides and at least two pies. At least.

I’m attending two Friendsgivings this year: one this weekend and one the next, which will be shortly followed by the real Thanksgiving with my family. I’ll be rolling into December in my stretchy pants.

I thought I’d share this pear and cranberry crisp in time for your Friendsgiving(s) and Thanksgiving feasts. No, it’s not pie, but it’s fresh, simple and gluten free. The recipe is based off this summer’s popular strawberry rhubarb crisp. I filled it with fall-appropriate pears (apples would also be great) and tart cranberries, which sweeten up as they bake. I also mixed in some walnuts, brown butter and spices for even more fall flavor.

I wanted to be able to share this dessert with my gluten-free friends, so I searched around for gluten-free topping substitutions. I found my friend Dana’s recipe, which had similar proportions and called for almond meal instead of wheat flour in the topping. So simple!

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