Fruit Dessert

This summer dessert takes you far beyond zucchini bread, swapping apples for summer squash in a crisp that gets a boost from ginger and crunchy pecans.

You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberry crumble pie, a fresh option for summer. 

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

This easy blueberry cobbler recipe requires just 10 minutes of prep, making it an ideal summer dessert.

This easy tart cherry pie recipe highlights the sweet-tart fruit and has a wonderfully flaky double crust.

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.

Our favorite recipe for strawberry-rhubarb pie gets a crumb topping with cinnamon and brown sugar and a flaky, buttery bottom crust for the best of both worlds.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

This vintage pear pie recipe from “Gourmet" was inspired by the classic 1940s film noir "Mildred Pierce." Years later, it still delivers.

Unlike the Pennsylvania Dutch version, the filling in these apple dumplings is made with diced apples.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.