Peach Crumble
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Strawberry Cake
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Blueberry Crisp
This blueberry crisp has a loose and juicy filling. If you prefer something thicker, add an extra teaspoon of cornstarch.
Tequila-Soaked Watermelon Wedges
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one more reason to save any leftover slices.
Caramelized Skillet Peaches
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Rhubarb Crisp
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Apple Crisp
One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.
Strawberry-Rhubarb Crisp
Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.
Rhubarb Raspberry Crisp
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Cardamom-Scented Peach-Apricot Cobblers
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch of acidity which helps to make every bite more delicious than the last.
Crumble Topping
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Apricot-Almond Cobbler
A cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.