Blueberry Pie Bars by Kayla Hoang Easily shareable and with the feel of a summery streusel-topped pie, these blueberry pie bars are perfect for any gathering. Use the same oat-studded dough for ...

My version is wonderfully rich, buttery, and topped with a crispy oat streusel. This easy sourdough discard blueberry muffin ...

Mix in the sugar. Set the oven to 170°c. Spread the apple and blueberry mixture evenly over the top of the pastry base. Spread the streusel all over the top of the fruit. Place in oven and bake ...

Stir in the lemon juice and optional zest and pile into the pie shell, making the pile a little higher in the center than at the sides. Dot with butter. Decorate the edges of the crust with a fork ...

From flaky all-butter crusts to crushed Oreos and stewed fruit to silky chiffon fillings, there’s a world of possibility with pie. Because pie is inherently rustic in nature, I love the ...

Pour the mixture over bread. For the topping, combine the butter, sugar, and corn syrup in a mixing bowl outfitted with a paddle and mix on medium-high until creamy, about 2 minutes. Fold in the ...

To make the fish pie, melt the butter in a saucepan ... To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes ...

Baked atop the pie is a crunchy, caramelized pecan streusel with hints of maple-y brown sugar, enhancing the taste of fall in every bite. This bourbon pumpkin pie brings all the seasonal sweet and ...

A simple streusel topping of butter, brown sugar, and flour lends the crumble additional texture and buttery flavor. Serve your crumble warm with a scoop of vanilla ice cream for a dreamy ...