When you bake cookies in a sheet pan, there’s no need to roll out or drop the dough—simply slice and serve. When you cook a pie or tart in one, you have the perfect amount of crust folded underneath each uniform piece. Sheet pan pancakes mean everyone gets a warm, syrupy stack served to them at the same time. But when you bake apple crisp in a sheet pan, something truly magical happens: The ratio of cooked fruit to buttery crumble topping is essentially 50-50, which (let’s be honest) is a divide that will convince you to never use a pie pan again. Whatever way you slice it, we think one of these sweet treats will transform you into a sheet pan baker for desserts, too.
