Skip to main content
Menu
Menu
Search
Search
Newsletter
Account
Recipes
Drinks
Cooking
Shopping
Restaurants
Culture
Video
RecipesChevron
Drinks
Cooking
Shopping
Restaurants
Culture
Video
Podcast
Merch
Culinary Getaways
Bon Appétit Wine Shop
SearchSearch
Newsletter
Menu
Cooking

All-American Desserts

By Claudia FlemingPhotography by Misha Gravenor
June 30, 2008
Image may contain Food Dessert Cake Pie Cutlery Fork and Apple Pie
Misha Gravenor Photography
RECIPES

Strawberry Sundaes with Prosecco Sabayon

Red, White, and Blueberry Shortcakes

Peach and Blackberry Cobbler with Crystallized Ginger

Sweet-and-Sour Cherry Turnovers with Goat Cheese Cream

Nectarine-Raspberry Crisp with Spiced-Oatmeal Crumb Topping

Blueberry Pie with Cornmeal Crust and Lemon Cream

Explore Bon AppétitAmericanFourth Of JulySummer
Read More
  • It’s Time for the Cupcake Comeback
    Cooking
    It’s Time for the Cupcake Comeback
    By Shilpa Uskokovic
  • We’re Going to Stop Trying to Make ‘Allium’ Happen
    Cooking
    We’re Going to Stop Trying to Make ‘Allium’ Happen
    By Chris Morocco
  • The Artemis II Mission Has Five Separate Hot Sauces for Some Reason
    Culture
    The Artemis II Mission Has Five Separate Hot Sauces for Some Reason
    By Sam Stone
  • How to Create the Perfect Stovetop Burger
    Cooking
    How to Create the Perfect Stovetop Burger
    By Li Goldstein
  • How to Massage Kale for Better Salads
    Cooking
    How to Massage Kale for Better Salads
    By Zoe Denenberg
  • Almond Extract Can Make or Break Your Dessert
    Cooking
    Almond Extract Can Make or Break Your Dessert
    By Emily Saladino
  • We Champion Eating Locally, Why Don’t We Do The Same For Wine?
    Culture
    We Champion Eating Locally, Why Don’t We Do The Same For Wine?
    By Maryam Ahmed
  • Listen to BA Bake Club’s Podcast on Guinness Cake
    Cooking
    Listen to BA Bake Club’s Podcast on Guinness Cake
    By Emily Elias
  • 7 Smart Ways Our Editors Use Up a Bag of Frozen Peas
    Cooking
    7 Smart Ways Our Editors Use Up a Bag of Frozen Peas
    By Nina Moskowitz
  • Chiffon Is the Secret to a Roll Cake That Doesn’t Crack
    Cooking
    Chiffon Is the Secret to a Roll Cake That Doesn’t Crack
    By Shilpa Uskokovic
  • Critics are Still Dining at Noma for Some Reason
    Culture
    Critics are Still Dining at Noma for Some Reason
    By Sam Stone
  • My Afternoon of Lifemaxxing at the Protein Slop Potluck
    Culture
    My Afternoon of Lifemaxxing at the Protein Slop Potluck
    By Sam Stone
Bon Appétit
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
  • Facebook
  • X
  • Pinterest
  • Instagram
  • YouTube

  • ABOUT US
  • Masthead
  • Newsletter Signup
  • Bon Appétit Media Kit
  • EPICURIOUS
  • Find Us on the Epicurious App
  • Archive
  • Subscribe

  • Subscription FAQs
  • Manage Account
  • Careers
  • Contact Us
  • User Agreement
  • Privacy Policy
  • Your California Privacy Rights
  • RSS Feeds
  • Site Map
  • Accessibility Help
  • Condé Nast Store

© 2026 Condé Nast. All rights reserved. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Food Innovation Group