It's time we all acknowledge that the best part of any fruit crisp is, well, the crisp. Yes, fruit is necessary (and at the height of summer, pretty darn delicious), but without a sweet and crackly topping, you'd just be eating a bowl of stewed peaches or blueberries. This brilliant rendition of the classic, from the new cookbook
The Messy Baker: More Than 75 Delicious Recipes from a Real Kitchen, uses panko bread crumbs to give the dessert an extra-crunchy top layer. Mixed with brown sugar, hazelnuts, sea salt and butter, it's practically a worthy dessert even without the fruit.
Get the recipe: Extra-Crispy Peach and Blueberry Crisp
