With its crown of berries, tart lime cream filling, and crunchy meringue base, this dessert looks like it could’ve come straight from a tony Paris patisserie.
This apple cobbler substitutes brown soda bread crumbs for the usual oatmeal topping and offers a snappy sauce: a whiskey-flavored creme anglaise.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
Homemade frozen raspberry sorbet and whipped cream are layered between the lemon and ginger flavored angel food cake halves. Top with fresh raspberries.
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, that uber buttery crust ain’t bad, either.
This vanilla cake is brightened with lemon zest and topped with a fine wreath of caramelized pears. Warm vanilla custard is poured over each wedge.
Essentially an Italian tart, this crostata is made with a butter crust and is filled to overflowing with apricot-glazed Granny Smith apples.
For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart.
Cupcakes aren’t just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting.
Fresh lime juice and lime zest are the foundation for the utterly simple, utterly refreshing dessert you whip up in no time in your ice cream maker.
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