Berry

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp topped with an almond-studded, oatmeal-cookie crumble.

Serve these luscious butterscotch-glazed apples with Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.

Pretty enough for company, this fresh fruit salad comes together in a snap.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

This giant pie makes use of two of our favorite fleeting summer fruits.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

This retro dessert looks harder to make than it is, which is the whole point.

A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.

Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.