There comes a point every summer when peaches seem to be everywhere—and this is exactly the kind of recipe I want to make with them. These scones are packed with small pieces of fresh peach, with just enough cardamom to bring out their natural floral flavor.

Spelt flour adds a subtle nuttiness without making the scones feel heavy, while plenty of cold butter and cream keep them tender. The finishing touch is an orange blossom and vanilla glaze that gets poured over the scones as soon as they come out of the oven. The heat melts the glaze just enough to create that thin, glossy coating I love on a freshly baked scone.

When choosing peaches, look for fruit that's ripe and flavorful but still firm enough to dice. Save those incredibly soft, dripping-down-your-arm peaches for eating over the sink—they'll add too much moisture to the scone dough.

There is something particularly satisfying about an upside-down cake. You arrange everything in the bottom of the pan, cover it with batter, and trust that when you turn it out, all that butter, brown sugar, and fruit will have transformed into a glossy, caramelized topping.

For this version, we're leaning into the deep flavor of summer cherries with rye flour and black cardamom. Rye brings a subtle earthy, almost malty quality to the cake, while black cardamom is smoky, warm, and much more savory than the green cardamom you may be accustomed to baking with. You don't need much—a little goes a long way.

Orange zest and vanilla round everything out, and plenty of buttermilk keeps the rye cake beautifully tender. The result feels familiar enough to be comforting but just unexpected enough to make you go back for another slice.

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.

A great scone should be tender and buttery with crisp, golden edges and a soft, flaky interior. It should feel rich without being heavy and have just enough sweetness to make it equally at home beside a cup of coffee in the morning or served with tea in the afternoon.

These scones combine some of my favorite flavors. Tart dried cherries are soaked with whole cardamom pods and vanilla bean paste until they're plump and fragrant before being folded into a buttery rye dough with chunks of dark chocolate. The rye flour lends a subtle nuttiness that complements the cherries beautifully, while the chocolate melts into pockets throughout each scone.

One of my favorite things about this recipe is that the scones are baked straight from the freezer. I almost always keep a batch on hand, ready to bake whenever we have overnight guests or simply want something warm and homemade without much effort. They're proof that a little planning can make any morning feel a bit more special.

This quiche is everything I love about summer cooking. Sweet corn fresh from the cob, juicy cherry tomatoes roasted until they're concentrated and jammy, creamy goat cheese, and fragrant Herbs de Provence all come together in a rich, silky custard.

One of my favorite things about quiche is that it's just as delicious warm from the oven as it is chilled the next day. Serve it for brunch, pack it for a picnic, or pair it with a simple green salad for an easy summer dinner.

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.

If you've never baked with black raspberries before, you're in for a treat. Their deep berry flavor has a little more complexity than traditional red raspberries, making them especially wonderful in custard pies like this one.

This recipe is based on a classic buttermilk pie, with a handful of fresh berries scattered across the top before baking. As the pie bakes, some berries sink into the custard while others remain near the surface, creating beautiful pockets of fruit throughout each slice.

While black raspberries are my favorite here, don't let that stop you from making this pie. Blueberries, raspberries, blackberries, or a mixture of berries all work beautifully.

You'll need one extra blind-baked pie crust to begin. You can find our pie crust recipe linked elsewhere on the blog.

There are few desserts as timeless as a fruit tart. Crisp buttery pastry, silky vanilla pastry cream, and fresh fruit come together to create something that feels elegant without being fussy.

For this tart, we're using sweet blueberries tossed with a little jam or coulis. The glaze is optional, but it gives the berries a beautiful shine and adds another layer of flavor. This tart is especially lovely in late spring and summer when blueberries are at their peak.

This cornmeal strawberry cake is a simple spring dessert made with fresh strawberries, lemon zest, and rich sorghum syrup. Moist, lightly textured, and topped with jammy berries, it’s perfect for brunch or an easy seasonal bake.

This buttermilk cornbread recipe uses fresh-milled cornmeal for rich flavor and texture. Bake as muffins, in a cast iron skillet, or dry it for cornbread dressing.

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.

Juicy nectarines and fresh corn baked in a crisp buttery crust with a golden cornmeal streusel topping. A unique and flavorful summer pie.

A savory summer pie made with heirloom tomatoes, a creamy ricotta-mayo base, and a crisp extra blind baked crust. Finished with fresh herbs and lemon for a bright, flavorful bite.

Master the art of flaky, buttery pie crust with this foolproof all-butter recipe. From mixing and chilling to rolling, crimping, and blind baking, this guide walks you through every step to make perfect pie dough at home—no soggy bottoms, no stress.

Juicy summer peaches baked in a buttery pie crust, layered with cream cheese for a crisp base, and topped with a fragrant vanilla crumble. The perfect late-summer 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.

These individual brioche fruit tarts are made with rich, buttery dough, filled with silky vanilla pastry cream, and topped with seasonal fruit. Perfect for dessert or brunch, and endlessly adaptable with your favorite summer produce.

A tender, fragrant cherry cake made with ricotta and olive oil, topped with almonds and a snowy dusting of sugar.

A tender summer cake bursting with fresh raspberries, warm spices, and topped with a buttery vanilla crumble.

This spiced peach cobbler features a fragrant filling of ripe peaches, coriander, mace, and orange blossom water, all topped with golden cornmeal biscuits. Perfect for summer gatherings and cozy nights alike.