Fruit

So exquisite it makes folks say "This recipe is a 10." and "Perfect." and "Gloriously smooth." and "Very rich." Blackberries, lime, and cream, and not much else.

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.

Peach salsa works its considerable magic on anything you pull from the grill. And it's obscenely easy to make from surplus stone fruit.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

How to explain these wine poached pears? "Divine elegance" comes to mind. Also, easy, vegan, dairy-free, gluten-free, healthy, and lovely.

"Much more sophisticated than the turnovers from my childhood." "Very subtly sweet." That's what folks are saying.

Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.

Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.

Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—but none of the fuss—of the classic linzer tart.

Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it's right-side up.

A rustic galette can be charmingly misshapen yet loses none of its appeal—and is unspeakably easier to make than pie. And it's still impressive. Pretty easy math.

"Magical." "An 11 out of 10.” "The finest peach cobbler that I have ever, or will ever, eat." "WOW!" That's what folks are saying about this crazy easy peach cobbler.

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.

Sweet but not too sweet, this simple summer dessert is essentially the French take on fruit crumble. Mon Dieu, we love the French.

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you'll be able to stop at just once.)

Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.

An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.