This is the sort of dessert I find myself making on repeat once peaches are ripe and berry bushes are overflowing. The beauty of a cobbler is that it doesn't ask for perfection—just good fruit and a buttery topping to soak up all of those bubbling juices.

Here, sweet peaches and juicy blackberries are paired with lemon zest and just a splash of rose water. It's a subtle ingredient, but it gently enhances the natural floral notes of both the peaches and berries without tasting perfumey. If you don't have rose water on hand, simply leave it out. The cobbler will still be delicious.

One of my favorite things about this recipe is how adaptable it is. Swap the peaches for nectarines, use raspberries or blueberries instead of blackberries, or make it with whatever summer fruit happens to be overflowing at the farmers market. As with all of our fruit desserts, we'll whisk together the sugar and tapioca starch before adding the fruit to ensure an evenly thickened filling.

Galettes are one of my favorite ways to celebrate summer fruit. They have all the buttery, flaky goodness of pie but none of the stress. There's no pie plate, no crimping, and no worrying about perfection—the rustic folds are part of the charm.

Sweet peaches and juicy blackberries are tossed with ginger, nutmeg, lemon zest, and just a touch of rose water (if you have it) before being tucked into a buttery spelt crust. A thin layer of cream cheese underneath the fruit adds richness while helping keep the crust crisp.

As with all of our fruit pies and galettes, whisk the sugar, tapioca starch, salt, and spices together before adding the fruit. This evenly coats every piece and creates a beautifully thickened filling.

This butterscotch budino is a luxurious Italian-style pudding, deeply caramelized with brown sugar and finished with just enough Scotch to round out its warmth. Whisked egg yolks and a touch of cornstarch give it that signature budino texture—silky, glossy, and rich. The moment the sugar starts to smoke and turn spotty is when the magic happens: a smoky edge that gives this comforting dessert a grown-up twist.

A simple, elegant classic with rich vanilla flavor. This vanilla bean pound cake is tender and deeply aromatic, thanks to real vanilla paste and rich cream. The method keeps the crumb light and fine—whipping the eggs and sugar to a ribbon stage before folding in flour and emulsified butter. It’s the kind of cake that’s perfect with a cup of tea, layered with fruit and cream, or simply dusted with powdered sugar.

This citrus olive oil cake is light and moist with lemon, orange zest, and a bright lemon glaze. A perfect Italian-inspired cake for brunch or winter baking.

These classic snickerdoodle cookies are soft, buttery, and coated in cinnamon sugar—no vanilla, no fuss. Just pure cinnamon-forward cookie perfection.

These Scandinavian butter cookies are soft and buttery with almond paste and vanilla, perfect for piping into spritz shapes using a star tip or cookie press.

These sweet and spicy roasted pecans are coated in egg white, sugar, cinnamon, and cayenne for the perfect crunchy snack. Great for gifts, party snacks, or dessert toppers.

These chai-spiced snickerdoodle bars are soft, chewy, and infused with warming spices like cinnamon, cardamom, and ginger. A one-pan bar cookie perfect for fall and winter baking.

These holiday molasses crinkle cookies are soft, rich, and rolled in sugar for a classic crackled finish. Made with molasses, cocoa, and vanilla for deep winter flavor.

This pumpkin maple pie is made with brown butter, real maple syrup, and vanilla paste for a rich, spiced holiday dessert. Baked in a blind-baked pie crust for a flaky, crisp bottom.

This chocolate pecan pie is made with Guanaja 70% chocolate, toasted pecans, and dark corn syrup in a buttery blind-baked crust. A rich, indulgent twist on the Southern classic.

These sugared cranberries are soaked in syrup and rolled in sugar for a sparkling sweet-tart holiday garnish. Perfect for topping desserts, cocktails, or snacking.

This apple cranberry crisp features a spiced fruit filling topped with a buttery oat topping made from raw sugar, rolled oats, and flour. A perfect fall dessert for holidays or cozy nights in.

Rustic apple galette with a flaky cheddar rye crust. Sweet-tart apples, molasses, and warm baharat spice make this galette the perfect fall dessert.

This chocolate cherry crème brûlée layers fruity dark chocolate custard over fresh cherries and finishes with a crisp turbinado sugar top. It’s rich, elegant, and the perfect make-ahead dessert for cherry season.

This homemade rhubarb sorbet blends tart rhubarb, honey, and ginger into a tangy, refreshing frozen dessert—no ice cream maker required!

A tart-sweet rhubarb galette wrapped in a flaky buckwheat and buttermilk crust. Bright rhubarb, a hint of ginger, and a touch of cream cheese make this rustic tart perfect for spring mornings or as a simple dessert with ice cream.

Moist, spiced carrot cake with buckwheat flour, cocoa, and warm spices and slathered with silky cream cheese icing. A wholesome twist on the classic.

This silky, aromatic crème brûlée is infused with the warm, licorice-like notes of star anise and the bright citrus essence of orange peel.