Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
This is an easy tea cake to whip up, and turns out fragrant with citrus and sticky with marmalade.
Deliciously flavored with grapefruit, this cake is light and springy. Nice for a sweet breakfast, or of course, for dessert.
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
A compote made from Satsuma madarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.
Dark chocolate and pears go so well together in these easy scones.
Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.
This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.
Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.
What's not to love about a classic strawberry rhubarb crumble? This one has a generous 2-to-1 fruit to topping ratio.
This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.
Slightly bitter walnuts and sweet, fragrant figs make a very tasty and sophisticated ice cream. Break out the ice cream maker!
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
This is so straightforward that a recipe is hardly needed. It's such an unusual pairing that you may be apprehensive, but try it - you won't be disappointed!
Aronia berries give these cookies a tart, blueberry flavor.
Strawberries macerated in red wine make a decidedly grown-up dessert. The recipe requires minimal effort, just a little foresight. Make the mascarpone cream shortly before you'd like to serve it.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
Yum yum! Of course this kid-friendly dessert is not made from dirt, but it sure looks like it, complete with candy worms on top!
Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
You would never think that chocolate covered fruit could be this easy! Coconut oil added to the melted chocolate creates a smooth and lustrous coating for the strawberries.
What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.
These cupcakes take just a few minutes to make, and their flavor is over-the-top, intensely delicious!
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.
These easy fruit bars make wonderful use of late-fall fruits.
This is the easiest, moistest cake ever, and is endlessly adaptable. You can use regular lemons if that's what you have on hand, but Meyer lemons will lend this cake a lightly sweet and delicately tart flavor that's incomparable.
First made in Shaker communities, Shaker lemon pies use the entire lemon. This makes Meyer lemons, which are sweeter, less acidic and have thinner skins, the perfect lemon for this pie. If you enjoy candied citrus peels and the lingering bitterness of lemons, you will love this pie! Keep in mind, the lemons need to macerate for 24 hours, so plan ahead.
This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!
A rosemary-laced cornmeal crust makes this fragrant lattice-topped apple pie holiday-ready.
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.
Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.
Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!
Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.
Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
Substitute your favorite stone fruit for nectarines in this recipe.
Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.