Before autumn’s official start, we’re giving a sweet farewell to summer fruit. These recipes provide an encore for this season’s berries, stone fruit, and more. Featuring a nutty blueberry buckle, peach-filled and streusel-topped pie, jammy blackberry bars, and a strawberry tart with a pistachio crust, we’re giving the cherished bounty of summer a proper send-off. So give a round of applause—and baking—for this season’s produce!
Browned butter gives this berry-studded buckle a deeper, richer flavor that is balanced by the Brown Rice Crumb Topping, essential for the dessert’s “buckled” appearance. Substitute blueberries for raspberries, or try a 50/50 mix for a colorful twist.
Sweet strawberries and a hint of cardamom balance the classic bright and nutty combination of orange and pistachio in this Orange and Pistachio Strawberry Tart.
Recipes for this Peach and Blueberry Buckwheat Sonker call for varying crusts, ranging from lattice pastry to a bread crumb topping. Stickier than pie dough, our crust is more like a hybrid between a biscuit and a crust. Buckwheat flour gives it a savory twist.
Grating then freezing this dough before baking creates little air pockets that give the bars a crumbly texture, which contrasts nicely with the smooth jam center. Give these a generous dusting of confectioners’ sugar, and serve right out of your 9×13.
These are the best sandwich cookies you’ll make this summer. A tiny bit of citric acid in the cookie dough creates a zesty sour cherry flavor, which balances out the buttery shortbread cookies.
Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick.