Fruit Dessert

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.

On the holiday that may as well be called National Brunch Day, Deb Perelman advises skipping the endless mimosas in favor of breakfast at home.

Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it's a perfectly acceptable brunch or breakfast.

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

Whatever you don’t finish for dessert, you should eat for breakfast.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

It’s time for pie to take a backseat.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

Let us introduce you to summer’s easiest dessert.

Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of.

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.