Baking

This cobbler riff is made with a biscuit-like dough that gets rolled out, scattered with juicy blackberries, and then spiraled into a log.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

These super-moist and delicious cookies are made with a secret ingredient: banana!

You’ll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!

Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

These chewy, richly flavored fruit snacks are prepped in a matter of minutes, but they’ll take time in the oven, so plan ahead.

With an oatmeal cookie-like topping, this easy dessert makes good use of ripe summer peaches. But really, you can make it all year long with apples, pears, or whatever’s in season.

In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.