It’s sizzling on the market. Some days are too sizzling to even murmur the phrase “baking.”

However summer time is the time for fruit and, when you’re something like me, you need to make the most of all these luscious berries and stone fruit — juicy peaches, nectarines, cherries and apricots — which might be so ample in farmers markets proper now. I’ve a summer time ritual of visiting a neighborhood pick-your-own (PYO) farm and bringing house buckets of fruit. Then on the primary cool day, I set about making jams, jellies, preserves and all the time bake a number of pies, crisps, crumbles and cobblers.

What’s in a reputation? Crisps, cobblers and crumbles all confer with nice fruit desserts. A crisp is basically fruit tossed in a baking dish topped with a crumbly combination of oats, flour, butter and spice. The thought is that it bakes till the fruit is gentle and nearly effervescent over and the topping is golden brown and “crisp.”

It’s generally additionally referred to as a “crumble,” though crumbles have a tendency to not comprise oats however extra of a streusel-like topping. A cobbler differs in that fruit is baked with some type of dough on prime — usually a biscuit-like crown topping. The title apparently refers back to the cobbled-like look of the biscuit topping.

I’ve additionally created a Summer season Berry and Lime Pie. This easy pie is the very definition of a refreshing summer time dessert. It’s not fairly the identical as an “icebox cake” as a result of it does have to bake for a mere quarter-hour (hardly sufficient time to overheat your already sizzling kitchen) after which chill for a number of hours. Sweetened condensed milk is combined with egg yolks and plenty of recent lime juice and zest. The combination is baked in a premade graham cracker pie shell (no judgment right here) for quarter-hour after which cooled. Simply earlier than serving, prime the pie with a crown of whipped cream and encompass it with recent summer time berries and toasted coconut.

These three rustic fruit desserts all share a number of traits: They deal with exhibiting off summer time’s finest fruit. None of them are fussy or tough, nor do they take an entire lot of time. However all of them have an enormous “wow!” issue.

On tremendous sizzling summer time days, I are inclined to bake within the early morning or late within the day, after the solar has set, so I don’t overheat my kitchen. Or I prep the dessert within the morning and pop it within the oven as quickly as we sit right down to dinner. All of those desserts bake for lower than an hour.

Three Berry Fruit Cobbler

Three Berry Fruit Cobbler. (Kathy Gunst)

Blueberries, raspberries and strawberries are combined with a contact of sugar and positioned within the backside on a spherical baking dish. A fast biscuit dough is put collectively and lower into six biscuits to prime the fruit. A mere 25 to half-hour within the oven and the result’s a candy, effervescent summer time fruit dessert with a crisp, buttery biscuit topping.

You need to use any number of summer time berries you will have available, however you need a complete of about 3 ½ to 4 cups of fruit. The cobbler could be made about 4 to six hours forward of time, lined and refrigerated till able to bake.

Serve plain or topped with whipped cream or vanilla ice cream.

Serves 4 to six.


The fruit:

  • 1 1/2 cups strawberries, hulled and lower in half or quarters, relying on the dimensions
  • 1 ½ cups blueberries
  • ½ to 1 cup raspberries
  • ⅓ cup sugar
  • 1 ½ teaspoons cornstarch

The biscuit:

  • 2 cups flour (240 grams)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon high-quality salt
  • ½ teaspoon baking soda
  • 1 stick unsalted butter, chilled and lower into small cubes
  • ¾ cup plus 1 tablespoon chilly buttermilk
  • For glazing the biscuit tops: 2 tablespoons milk and 1 tablespoon sugar


  1. Macerate the berries: In an 8 ½ inch spherical baking dish or pie plate, gently toss the berries with the sugar and cornstarch. Let sit whilst you make the biscuit dough.
  2. Maker the biscuit topping: Whisk the flour, sugar, baking powder, salt and baking soda in a big bowl. Utilizing a pastry cutter or your fingers, work the butter into the flour combination till the butter is the dimensions of peas. Pour the buttermilk over the flour combination and blend with a wood spoon to simply mix. Use well-floured fingers to knead till a shaggy dough types.
  3. Pour the dough out onto a well-floured work floor and form it right into a rectangle. Fold it in half after which fold in half once more (this helps construct layers within the biscuit). Repeat 2 to three extra instances.
  4. Utilizing a well-floured rolling pin, roll the biscuit dough out to an 8 by 6 inch rectangle, about ½ inch thick. Use a 2 ½ inch biscuit cutter (or 2 1/12-inch glass) to chop six biscuits out of the dough. Collect the scraps and reroll if wanted.
  5. Place the biscuits on prime of the fruit, making an attempt to depart a slight hole between them. Chill within the fridge for quarter-hour to an hour.
  6. Preheat the oven to 425 levels.
  7. Utilizing a pastry brush or the again of a kitchen spoon, calmly brush the milk on prime of every biscuit. Sprinkle the biscuits with sugar.
  8. Bake on the center shelf for about 25 to half-hour or till the biscuits are golden brown and don’t look gentle and the fruit is effervescent. Serve sizzling or at room temperature.

Blueberry — Or Any Fruit — Crisp

Blueberry Crisp (Kathy Gunst)
Blueberry Crisp (Kathy Gunst)

That is the dessert I flip to when I’ve little time and only a few elements. All you want is a few summer time fruit — be it recent berries, peaches, nectarines, apricots, or, later within the season, apples and pears and cranberries — flour, some oat-based granola, a sprinkle of sunshine brown sugar, butter and a contact of spices.

The crisp comes collectively in lower than 10 minutes and bakes for 45 minutes. When the crisp is finished you’ll see (and extra importantly odor) the wealthy scent of effervescent recent summer time fruit with a nutty golden brown topping. A crisp is right for dessert, snack or breakfast with a robust cup of espresso.

You may make the crisp in a single 8-inch baking dish or gratin dish or make 4 particular person dimension parts in 1 cup ramekins.

Serves 4 to six.


The fruit:

  • 4 cups blueberries, different berries, pitted cherries, or stone fruit, or a mix
  • 2 tablespoons gentle brown sugar
  • Pinch floor ginger

The crisp topping:

  • 1 ½ cups granola (use your favourite selection)*
  • 1 cup flour
  • ⅓ cup gentle brown sugar
  • Pinch floor ginger, about ⅛ teaspoon
  • Pinch cinnamon, about ⅛ teaspoon
  • Pinch salt
  • 1 stick chilled unsalted butter, lower into small cubes

*In the event you don’t have granola you possibly can add 1 ½ cups prompt oats combined with a number of chopped nuts and raisins.


  1. Preheat the oven to 375 levels.
  2. In an 8 inch spherical baking dish, pie plate or large dish (or 4 one-cup ramekins), combine the fruit, sugar and ginger.
  3. Make the topping: In a medium bowl combine the granola or oats, flour, sugar, ginger, cinnamon and salt. Utilizing your fingers or a pastry cutter, work the butter into the combination till it’s pea-sized. Spoon the topping on the fruit and gently press right down to create a blanket topping.
  4. Bake on the center shelf for round 35 to 45 minutes, or till the topping is crisp and golden brown. Serve sizzling, heat or chilly.

Summer season Lime, Blueberry And Coconut Fast Pie

Summer Lime, Blueberry And Coconut Quick Pie (Kathy Gunst)
Summer season Lime, Blueberry And Coconut Fast Pie (Kathy Gunst)

This doesn’t actually qualify as an “icebox pie” as a result of it’s baked for a mere quarter-hour. Nevertheless, when you use a premade graham cracker crust the pie takes no time in any respect to place collectively. However it should refrigerate for a minimum of 2 hours (and ideally 4 hours) earlier than serving.

It’s a vivid, summery, refreshing pie that may be made with lime or lemon, blueberries or any berry on prime. You may also sprinkle recent chopped mint on prime of the pie.

Serves 6.


  • 1 9-inch premade graham cracker crust
  • 1 14-ounce can of candy condensed milk
  • 4 egg yolks
  • ½ cup lime juice, from about 4 to five small-medium limes
  • 1 ½ teaspoons grated lime zest from 1 or 2 of the limes
  • 1 cup heavy cream
  • 1 ½ tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, raspberries, blackberries, and or pitted and halved cherries
  • ⅓ cup unsweetened coconut flakes, toasted*
  • 1 to 2 tablespoons coarsely chopped recent mint, non-obligatory

*Place coconut flakes on a baking sheet and bake in a 350-degree oven for about 8 minutes or till they simply flip golden brown. Cool earlier than utilizing.


  1. Preheat the oven to 350 levels.
  2. In a big bowl vigorously whisk the condensed milk, yolks and lime juice. Add the lime zest and whisk. Pour the combination into the ready crust and bake on the center shelf for about quarter-hour, or till set. Once you gently wiggle the pie crust the filling mustn’t seem liquidy or unfastened. Take away and let cool. Loosely cowl and refrigerate for about 2 hours or in a single day or till cool.
  3. Simply earlier than serving, whip the cream till gentle peaks kind. Add the sugar and vanilla and whisk for one more 2 to three minutes. Scoop the cream on prime of the cooled pie. Organize the blueberries across the edges and sprinkle the highest with the toasted coconut and sprinkle with mint, if utilizing.

Different Summer season Dessert Concepts:


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