They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Sanda Pagaimo of the blog Little Upside Down Cake shares with us her recipe for Splet ...

This is one of those recipes that I've held onto for a long time and have just never got around to making. Last year, Marian Burros in the NYTimes did a reprise of her famous Plum Torte recipe, with ...

For the crumble topping: 1 cup all-purpose flour 1 cup roughly chopped hazelnuts, toasted 2 tablespoons oatmeal 1 teaspoon ground cinnamon 1/2 cup soft brown sugar 1 cup (1 stick) cold unsalted butter ...

Summer baking is for fruit. It’s true you can bake the same loaf of bread or tray of brownies every week and probably never perfect them, but I would argue that finding joy in the seasonality of ...

The beauty of this crumble is that you can prepare the separate components in advance and bring them together 15 minutes before you need to serve. This method ensures the topping is still crunchy and ...

Proceed as directed in the Plum-Raspberry Crumble, preparing the filling using: • 3 cups blackberries or blueberries • 2 cups peeled, sliced peaches, preferably white fleshed • 2 tablespoons ...

British plum season is short but sweet, running from August through to October, and now is the time to revel in it. Whether you favour the ruby-skinned Victoria, the deep, dusky Marjorie Seedling or ...