Fruit Dessert

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

The best fruit pie, complete with a brown sugar streusel topping.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.

Tender cake houses jammy sour cherries and chunks of sweet pineapple in this cobbler meets upside down cake hybrid.

A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

Stacked with chopped bananas, vanilla pudding, and crunchy Marie biscuits, these individual banana pudding jars are the perfect make-ahead summer dessert.

Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.

Airy choux pastry replaces the shortcakes in this delicate dessert, giving the fruit and cream more room to shine.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.

An all-purpose gluten-free blend does the heavy lifting here, keeping the ingredient list short and sweet.

With three times the fruit flavor, this is the only strawberry cheesecake recipe you’ll ever need.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

These foolproof, ice-cream-filled choux buns make the perfect dessert for two.

Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.

Crispy on the outside, caramelly and soft within—you’ll find these plantain-stuffed turon disappear in an instant, especially when served hot with vanilla ice cream on the side.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Subtly sweet and a smidge savory, this cake is an ideal on-the-go breakfast or afternoon pick-me-up.

One bite is all it takes to fall in love with this extra-plush, cardamom-scented cake.

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

Got summer fruit and a few slices of staling sandwich bread? You’re just an hour away from this bubbling, juicy, cinnamon toast-y brown Betty.