Fruit Dessert

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

You'll love this riff on classic peaches and cream.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

Caramel-peach perfection.

These three-ingredient biscuits work with any cobbler.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

Cantaloupe bowl > bowl bowl.

Here’s your opportunity to use up berries that are slightly past their prime.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Don’t call this compote jam, but it would be quite fine on toast.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

The secret to crispy skin? Patience, grasshopper.

For an easy make-ahead dessert that’s also a showstopper, look no further.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

All the decadence and comfort of a pie, with a third of the effort

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.