One of summer’s greatest pleasures is all the fruit that comes into season. Roadside melons, warmed from the sun. A perfect, juicy peach eaten over the sink. And, of course, all the delicious pies, crisps, salads, apps and other treats that we get to make with our farmer’s market fruit. Because ripe summer fruit offers so much natural sweetness, color and flavor, you can use it to make show-stopping dishes without much fuss. Need some ideas? We’ve gathered a few of our favorite ways to make the most of summer fruit. So, as you enjoy those shiny strawberries and rosy peaches, be sure to save some for the equally satisfying desserts, treats and appetizers you can make this season.
Fillings, Spreads & Compotes
If you take ripe fruit, chop it, add a bit of sugar and flavor (vanilla, cinnamon or citrus) and cook it slowly on the stovetop in the Signature Saucepan, the fruit will relax and slump into the most delicious sauce. The low heat caramelizes the natural sugars in the fruit, coaxing out a depth of flavor that will elevate any dessert. You can spoon the compote over ice cream, short cake, yogurt, pancakes, cheesecake or puddings. Or you can continue cooking slowly to create the jewel-colored Blueberry Curd for our Almond Cream Crepe Cake. This fun twist on the French classic is an absolute stunner, so be sure to serve it right at the table to take advantage of the dramatic presentation. We love blueberries with the crepe base, but feel free to mix up the compote all summer long as other fruits reach their peak.
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Cold & Creamy Treats
Even if you’re making a frozen or cool treat, you may begin by roasting or cooking summer fruit first. This step concentrates the intensity of the fruit’s inherent flavor and brings out its full sweetness. For example, in our Blueberry Ombre Shortbread Cheesecake, you lean on the deep richness of a cooked blueberry jam to contrast the tangy cheesecake. Or, you may grill sturdier fruits such as peaches or nectarines to serve over cool vanilla ice cream—or even in a savory appetizer, like our Grilled Peach & Ricotta Crostini. Finally, try roasting fruits like strawberries and peaches to discover a wonderfully complex and caramelized sweetness. Serve the roasted fruit straight from the baking dish as a topping for a simple olive oil cake or try it in our iconic summer no-churn ice cream recipe.
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Sweet & Savory Appetizers
Don’t forget that peak summer fruit isn’t bound to the dessert menu. You can use its natural sweetness and juicy texture to enhance salads and savory appetizers, adding color and contrast. Our Roasted Balsamic Strawberries with Burrata, Golden Raisins, and Pistachios is a perfect example: here, the tangy, syrupy berries play beautifully against creamy burrata, while golden raisins and pistachios add texture and nuance. Incorporating fruit into your first course is a fun way to get the most joy from the bounty. For other delicious fruit-forward savory appetizers, try or Char-Roasted Peaches & Sugar Snap Peas with Whipped Feta or Grilled Peach and Ricotta Crostini. These recipes encourage gathering around and sharing — perfect for a welcome appetizer to offer with drinks.
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Pies & Pastries
A warm fruit-filled pie in summer is nothing short of sublime. There’s something magical about the combination of sweet, cooked fruit and a buttery, flaky pastry. But don’t stop at the traditional pie. You can pair pie crust or pastry dough with fruit in a variety of simple summer desserts, such as a galette, hand pies or even a seasonal twist on the classic French tarte tatin. These pastry-based sweets tend to require a bit less preparation than a traditional pie, making them ideal for whipping up before a cookout or a low-key dinner party on the deck. Take advantage of the short sour cherry season (June and July) and try your hand at our Sour Cherry Tarte Tatin. The cherries on the bottom of the Tarte Tatin Dish caramelize into a glistening, ruby layer that looks gorgeous on the plate once inverted for serving.
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Cakes, Cobblers & Clafoutis
Coming home from a berry-picking trip bearing heaping buckets of plump berries and immediately turning your treasure into a quick cobbler or cake is an experience you should have at least once this summer. Because they are easy to stir together in just a few minutes, they make a perfect quick summer dessert. Cobblers are a beloved tradition in the American South and can showcase a wide variety of fruit, from blackberries to peaches. More custard than cake, a clafoutis is a French dessert that hails from the Limousin region and traditionally features cherries. Our take on the classic comes together in a blender before baking—couldn’t be simpler.
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Crisps & Crumbles
Every cook needs a back pocket dessert—the kind you can throw together from memory in minutes, without needing to glance at a recipe. Composed from pantry staples and easy to customize to any seasonal fruit, the humble crisp is just that sort of dessert. All you need is a few pounds of your preferred fruit (or a mix of several fruits), along with butter, sugar, flour, oats and a few basic spices. Crisp and crumble are almost used interchangeably, but the terms actually refer to a slight difference in the topping. Crisps—like our Blueberry Nectarine Crisp—contain oats for a slight crunch, while a crumble’s topping is made only from flour, butter and sugar. Play with different fruit fillings all summer long and feel free to customize your topping as well. For a sweet twist, consider baking individual crumbles to serve to each guest for a more charming presentation, such as our Strawberry-Rhubarb Crumble served in the Gourmand Oval Baker.
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