One of these desserts is sure to provide a sublime ending to your summer celebration.

Vanilla bean seeds and a touch of ground cinnamon give this sour cherry pie filling a seductive fragrance. After baking, brush the lattice crust with melted apricot jam to add sweetness and shine.

A lightly sweetened pastry crust is the base for a cooked blueberry filling that's topped with luscious fresh blueberries. Serve the tart chilled with whipped cream on the side.

That summer favorite, zucchini bread, is transformed into irresistible cookies, made extra chewy with the addition of oatmeal. Sandwich pairs of cookies together with sweetened cream-cheese filling.

These moist white cupcakes crowned by a meringue buttercream made with strawberry jam will be the hit of any summer potluck. Top each cupcake with a fresh strawberry just before serving.

Orange juice and zest add a fresh twist to this blackberry crisp. If you like, use a combination of berries in this recipe.

Also known as seven-layer bars or hello dollies, these rich bar cookies begin with a crust made from graham cracker or chocolate wafer crumbs, then pecans, chocolate chips, and coconut are layered on top. Sweetened condensed milk poured over the top sweetens the bars and helps the layers adhere.

Purchased puff pastry is a wonderful shortcut for making summer fruit pies. Here, a sheet of the thawed pastry is topped with toasted walnuts, brown sugar, sliced apricots, and blackberries, and baked to a tender golden brown.

A combination of cocoa powder and semisweet chocolate give these chewy cookies their deep, rich flavor. Press thumbprints into the dough before baking, and fill the indentations with sweetened cream cheese and diced fresh strawberries.

Sliced rhubarb needs only sugar and cornstarch to form a wonderfully sweet-tart pie filling. The buttery brown-sugar crumble topping adds an extra touch of sweetness.

Fill an easy press-in crust with whipped cream cheese filling and arrange fresh strawberry halves on top. Brush the tart with melted red-currant jelly to make the berries glisten.

Blackberries and diced peaches are baked into vanilla sponge cake to create the base of this summer trifle. Pieces of the cake are then layered with whipped cream and more fresh blackberries and peach slices in a trifle bowl or compote to form this stunning dessert.

Simmer fresh apricots with sugar and then puree with a touch of lemon juice to make the sunny filling for these handheld cheesecake bites. Make decorative patterns in the filling by swirling with a skewer.

Press mini peanut butter cups into peanut butter cookie dough to make these crowd-pleasing cookies. If you like, you can use other candies for the topping as well, such as chocolate-covered caramels or halved mini candy bars.

Puree fresh blackberries with a bit of sugar to create the fruity filling that's swirled throughout this sour cream pound cake. Try warming slices of cake on the grill, and serve with dollops of whipped cream.

Made in a 10-by-14-inch jelly roll pan, this big blueberry pie feeds a crowd. Add a finishing touch by brushing the crust with beaten egg and sprinkling with sanding sugar before you put the pie in the oven.

These cakelike bar cookies are a portable, handheld version of summer berry crumble. Use fresh blackberries as called for in the recipe, or try raspberries instead.

Chocolate wafer cookie crumbs, evaporated milk, and lots of bittersweet chocolate form the base of these dense and fudgy no-bake brownies. Sweetened shredded coconut and salted peanuts to add an exciting balance of flavors and textures.

The biscuit topping on this classic cherry cobbler is extra rich and tender thanks to the addition of heavy cream. Use fresh cherries in this recipe if you like, or save time by choosing frozen cherries.

This star-spangled take on classic strawberry shortcake is big enough to feed a crowd. Two jumbo cream cheese-buttermilk biscuits form the 10-inch "cake." They're spread with sweetened whipped cream and then topped with fresh blueberries and strawberries that peek out from the star-shaped cutouts of the top layer. This dessert will take pride of place at your Fourth of July barbecue (though it's worth making all summer long).

Combine flour, sugar, and butter in a food processor to make quick work of the dough that forms both the crust and the streusel topping for these easy bar cookies. Put the food processor to work again to puree the filling, made from dried figs, apple juice, and lemon zest.

No need to turn on the oven to make this rich and sophisticated cheesecake. Set atop a cookie crust, the filling combines sour cream, heavy cream, and mascarpone, goat, and cream cheeses, and the sweet cherry topping gets depth from cinnamon and balsamic vinegar.

This peach pie gains a custardlike texture due to the addition of rich and tangy creme fraiche in the filling. The pate sucree crust and streusel topping add the perfect amount of sweetness to this summer favorite.

Like individual hand-held pies, these flaky pastry pockets hold a filling of sweet seasonal berries. Use your choice of fruit: blackberries, blueberries, strawberries, or a combination.

Use your food processor to prepare the easy crust of these bar cookies made with toasted almonds, flour, sugar, baking powder, and eggs. The filling is simply blueberry jam, and the crunchy topping is homemade granola -- but feel free to use your favorite prepared variety instead.

Dried cherries, chocolate chunks, and toffee bits make ordinary oatmeal cookies extraordinary. These chewy cookies are a favorite at Skylands, Martha's house in Maine.

This gluten- and dairy-free dessert features an assortment of fresh berries in a rich coconut crust. The filling for the tart is made with vanilla soy milk, soy cream cheese, and almond flour.

The rhubarb filling of this crisp is sweetened with sugar, orange juice and zest, and a sprinkling of raspberries on top. The oat and brown sugar topping gets an extra crunch from chopped, toasted hazelnuts.

Nobody can resist these chewy, lemon zest-flecked sugar cookies. If you like, you can substitute orange or lime zest for the lemon. These crowd-pleasing sweets are great on their own or paired with ice cream.

The filling of this cheesecake is enriched with sour cream and brightened with lemon zest. Simmer blueberries with sugar, butter, lemon juice, and cornstarch to make the glistening fruit topping.

Egg yolks and sour cream thicken the tart lemon filling of this classic pie. Unflavored gelatin stabilizes the sweetened whipped cream topping, so the pie can be assembled a day in advance.

This light, no-bake dessert begins with a store-bought angel food cake. Frozen mixed berries simmered with sugar, lemon zest, and fresh ginger make an easy compote for topping each slice of cake.

Toasted hazelnuts and chocolate-hazelnut spread add extra richness to these chewy blondies. Top each square with more chocolate-hazelnut spread just before serving.