Crisp

With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it’s apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment’s notice.

I’m a big fan of fruit crisps. When I worked at Chez Panisse, I learned I wasn’t alone—they were more popular than our signature dark chocolate cake. But I’m not entirely convinced that I’d choose a fruit crisp over chocolate cake. Maybe I’d order both in the name of research. This fruit crisp topping, made with crunchy polenta, stands up well to the juiciest mélange of fruits. Here, I mix apples and pears, and it may seem like a lot of fruit when you’re doing all that peeling and slicing, but it cooks down considerably during baking. Use a good baking apple, such as Gravenstein, Winesap, Pippin, Northern Spy, or Cortland.

This healthy crisp lasts well for several days (covered) on the counter. I’ll often make one, serve it for dessert, and then dig in again the following morning for a gorgeous berry breakfast. It’s made with natural unrefined sweeteners that are low on the glycemic index, and the berries and oats make for a nutritious, antioxidant-rich, fiber-packed treat. Fresh berries work best for this; if using frozen berries, defrost them for about 45 minutes and drain off any liquid that collects.

Peaches and blueberries make a perfect pairing. Not only are they in season together, but their colors and flavors are also the ideal complement.

I’m known for barbecue, not for baking. But there are times when I’m called on to produce a dessert, and I’ll tell you right now that there’s nothing easier to make than this apple crunch. It’s like apple pie without the hassle; you don’t even have to make a crust. If you’re really feeling desperate and in a big hurry, you can top the apples with half of the batter of a boxed cake mix; it’s good that way, too.

Crisps and crumbles—they are one and the same—were always a favorite in our family, and I miss having them on a regular basis. But I found it’s very easy to make just one portion in a small casserole dish (I use an onion-soup bowl).

Anything with a crisp topping makes me a happy, happy girl. Crisps are homey and rustic and they make the most of whatever fruit is in season. When nectarines and blueberries are at the farmers’ market at the same time, this combo is totally amazing. Crisps also work beautifully as individual portions or as one nice big one. I like to serve mine with lots of whipped cream or vanilla ice cream . . . mmmmm.

Keep a big can of pears in the pantry, and you can enjoy this simple, spicy crisp any time.

Apple crisp is one of those desserts that will never, ever go out of style. Easier than pie—no pastry dough to make and roll out—it delivers the warm, juicy apple love you yearn for the minute you see piles of the shiny orbs at local farmers' markets. This crisp deftly manages to capture the flavor of candied apples under a nutty, buttery crumble.

Even imperfect, not-quite-ripe pears will become tender and richly flavored when baked in a crisp (apples, of course, are another good way to go). What makes this crisp especially lovely is cardamom, an assertive, warm spice, traditional in baking (especially in Sweden) with a wonderfully home-filling aroma.

Pie for breakfast? Not quite, but the fragrance of this dish is so good that even the groggiest grouch will be lured out of bed. Look for ripe pears with out bruises, and keep at room temperature overnight. Cut the butter in a thin slice off the stick for melting evenly.

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

A crisp is one of the easiest desserts that a nonbaker can make.

Light, delicate, and crisp, rice-stick noodles come packaged in different sizes. However, 1 package, no matter how small, will be plenty for this recipe. If you'd like to make larger crisps for dramatic presentation, simply pull each noodle mound into a wider tangle, then fry crisps 1 at a time. This recipe is an accompaniment for pineapple ice cream. Active time: 20 min Start to finish: 1 1/4 hr

Here's a nice summer dessert from the Fore Street restaurant.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

The mixture of fruit in this dessert, a long-standing menu item at The Marx Bros. Cafe in Anchorage, might include anything from wild Alaskan blueberries to apples, depending on the time of year.

This recipe can be prepared in 45 minutes or less.