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magazine nectarine raspberry crisp
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4.7
(4.67)
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Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.
3.7
(3.73)
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This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
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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.
4.0
(4)
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Turn peak summer berries into a bright, sweet-tart shrub that keeps for months.
4.5
(4.5)
Easy
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This is a great, easy weeknight cake recipe. Use the freshest berries for a summertime treat, plus buttermilk makes for a super moist crumb.
4.0
(4)
Easy
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Vegan
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A refreshing homemade soda to drink all summer long.
Quick
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The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.97)
Easy
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Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.
3.0
(3.08)
4.7
(4.67)
Easy
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A simple yet impressive pie with a tender cookie-like press-in crust and crumb topping? Amateur bakers, this one’s for you.
4.0
(3.99)
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Crispy on the outside, chewy on the inside, these raspberry-jam-filled almond thumbprint cookies are the perfect teatime snack.
3.7
(3.72)
Easy
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5.0
(5)
Easy
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A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)
4.0
(4.15)
Easy
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Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.
5.0
(5)
Easy
Recipes
Turn pantry staples and an apple into a warm, autumnal dessert for one. This festive little dessert is an easy way to treat yourself—no special occasion necessary.
Quick
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Soft, billowy homemade whipped cream with juicy, sweet macerated berries.
4.4
(4.43)
Easy
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Easy
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This lovely dessert must be chilled at least two hours (or up to one day) before serving.
