Fruit Dessert

The best way to transport this peach crisp is right in the pan, snug in a box.

Dip strawberries into the creamy thing first, then the crunchy one.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

With so many berries to choose from, why not make a cobbler, crisp, crumble, or buckle? Here are 18 so good you'll want to dig well below the crumbly top layer and polish off the whole thing.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

Everyone knows the best part of any coffee cake is the buttery, sugary topping. Here's our test kitchen's formula for making a perfect crumb topping—for any cake.

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

It’s simple, sweet, and gets better as it sits.

Use store-bought meringues and skip the first step, if you prefer.

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.