Whether you're sending treats in the mail or baking for your loved ones at home, look no further than these big-batch, low-effort baked goods.

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We've looked to sheet pans for fuss-free dinners since the dawn of time. The premise is simple: Combine protein with vegetables on a baking sheet and roast in a hot oven until the ingredients are cooked through; crispy and tender. Why hasn't it occurred to us to apply this method to baking desserts? 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 convince you to use that baking sheet for your just desserts.

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Let us let you in on a little secret: Using a rimmed baking sheet means the ratio of apples to crumble is basically 50-50, which is the ideal proportion for those who appreciate a crisp, buttery, brown sugary topping. Why would you ever use a pie dish again? P.S. This method would work for other crisps like peach, pear, or plum.