Fruit

Several of Dorie Greenspan's rugelach tumbling our of a jar

Dorie Greenspan’s Rugelach

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

A cranberry scone with white chocolate drizzle on a red plate, which is set on a white plate on a red background.

Cranberry Scones

Got leftover cranberries? Then you’ve got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.

Caramel apples with branch sticks sitting on a metal dish, with more in the background.

Halloween Caramel Apples

Forget bobbing for apples. This endeavor requires less effort yet yields more caramel-cloaked gratification and a more elegant version of those sticky, red apples of our youth.

A few scoops of apple sorbet in a glass dish.

Apple Sorbet with Ginger

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

Three slices of pear bread on a white plate with a cut loaf in the background.

Pear Bread

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

A whole zucchini, peach, and burrata pizza, topped with arugula, on a piece of parchment on a wooden surface.

Zucchini, Peach, and Burrata Pizza

If you’ve run out of ideas on how to use up all that garden zucchini, look no further than this easy homemade pizza that’s topped with arugula pesto, shaved zucchini, fresh peaches, and creamy burrata cheese.

A peach and crème fraîche pie sitting on a window sill with a pitcher nearby.

Peach and Crème Fraîche Pie

Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

A couple slices of plum-blueberry upside-down cake on a white plate with a knife resting on the edge of the plate.

Plum-Blueberry Upside-Down Cake

This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?

A plum kuchen on a sheet of parchment with three slices cut from it and a collection of forks, a spoon, and two coffee cups nearby.

Plum Kuchen

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

A individual huckleberry crisp in a white bowl topped with whipped cream and a spoon on the side.

Huckleberry Crisp

Sweetly tart and laced with spice, this huckleberry (or blueberry, if you’d rather) crisp recipe is gonna rock your world.

Two glasses of peach iced tea with mint leaves and peach slices for garnish.

Peach Iced Tea with Mint

One taste and you’ll understand why this refreshing, lightly sweetened peach iced tea is our new go-to summer sipper.

A person using a kitchen towel to hold the sides of a large skillet filled with strawberries that are tossed with butter and sugar.

Caramelized Strawberries with Ricotta

If you’ve never experienced caramelized strawberries, grab a carton and get cooking. This easy 15-minute dessert features sweet cooked strawberries piled atop creamy ricotta cheese, and topped with fresh mint.

Three glazed blueberry lemon scones on a parchment-lined baking sheet with a lemon half and a spoon on the side.

Blueberry Lemon Scones

There’s a very good reason why our testers are calling these glazed blueberry and lemon scones “delicious” and “the best recipe they’ve ever tested”. We’re willing to bet you’ll agree.