15 Late Summer Desserts | Harvest Season Treats

Late summer is a delightful season for desserts that celebrate the harvest’s fruits. Dishes like Berry Crisp with Oat Topping and Blackberry Cobbler highlight seasonal berries. Grilled Peaches with Honey and Peach Ice Cream bring out the sweetness of summer fruits. For citrus lovers, Classic Key Lime Pie and Revitalizing Watermelon Granita offer a tangy finish. Rustic treats like Plum Galette and Lemon Blueberry Scones add unique flavors. There are many more delicious options to explore for the season’s bounty.

Berry Crisp With Oat Topping

Berry Crisp with Oat Topping is a delectable dessert that celebrates the vibrant flavors of summer berries, perfectly enveloped in a warm, crumbly oat topping.

This dessert is ideal for anyone looking to indulge in a comforting, fruit-based treat—whether it’s a family gathering, a summer barbecue, or simply a cozy night in. The recipe can be prepared in just about 15 minutes, with an additional 30-40 minutes for baking, making it a quick yet impressive option for any occasion.

Ingredients:

• 4 cups mixed berries (such as blueberries, strawberries, raspberries, and blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the mixed berries, granulated sugar, lemon juice, and vanilla extract. Stir gently to combine and set aside to marinate for about 10 minutes.
3. While the berries are marinating, prepare the oat topping. In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt.
4. Pour the melted butter into the oat mixture and stir until everything is well coated and crumbly.
5. Spread the marinated berries evenly across a greased baking dish.
6. Evenly sprinkle the oat topping mixture over the berries.
7. Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and the berries are bubbling.
8. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

• Berry Variations: Feel free to use any combination of berries or substitute with stone fruits like peaches or nectarines.
• Sweetness Adjustments: Adjust the sugar levels according to the sweetness of the berries you are using. If the berries are particularly sweet, you might want to reduce the sugar in the filling.
• Add Nuts: For a crunchy twist, add chopped nuts such as walnuts or almonds to the oat topping.
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Grilled Peaches With Honey

Grilled peaches with honey are a delightful and simple dessert, perfect for summer gatherings or a cozy evening at home. This dish brings out the natural sweetness of ripe peaches, enhancing their flavor with a slight caramelization from the grill. Ideal for fruit lovers and anyone looking to indulge in a light yet decadent treat, this recipe takes about 15 minutes of preparation and cooking time combined.

Ingredients:

• 4 ripe peaches
• 2 tablespoons olive oil or melted butter
• 4 tablespoons honey
• 1 teaspoon cinnamon (optional)
• Pinch of sea salt
• Fresh mint leaves (for garnish)

Cooking Instructions:

1. Preheat your grill to medium heat.
2. Cut the peaches in half and remove the pit, being careful not to break the halves apart.
3. Brush the cut sides of the peaches with olive oil or melted butter to prevent sticking on the grill.
4. Place the peaches cut side down on the grill and cook for about 4-5 minutes, or until grill marks appear and the peaches are slightly softened.
5. Carefully flip the peaches over using tongs, and drizzle 1 tablespoon of honey over each half.
6. Continue grilling for an additional 2-3 minutes until the honey is warmed and the peaches are tender.
7. Remove the peaches from the grill and sprinkle with cinnamon and a pinch of sea salt, if desired.
8. Serve warm, garnished with fresh mint leaves and an extra drizzle of honey if you like.

Variations & Tips:

• For a more decadent treat, add a scoop of vanilla ice cream or a dollop of mascarpone cheese on top of the grilled peaches.
• If you want a toasted nut flavor, sprinkle some chopped pistachios or walnuts over the top before serving.
• To add a citrus twist, consider brushing the peaches with a mixture of honey and lime juice prior to grilling.
• Make sure to select peaches that are slightly firm to the touch but have a bit of give, as overly ripe peaches may fall apart on the grill.
• This dish can also be cooked indoors using a grill pan on the stovetop.

Lemon Blueberry Scones

Lemon blueberry scones are a delightful and invigorating treat, perfect for summer picnics, brunch gatherings, or an afternoon tea. Their tender, crumbly texture combined with the bright zest of lemon and the sweetness of fresh blueberries create a harmonious balance that’s sure to please everyone, from family to friends.

This recipe takes approximately 30 minutes to prepare and bake, making it a quick and satisfying option for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• Zest of 1 lemon
• 1 cup fresh blueberries (or frozen, if unavailable)
• 1 tablespoon lemon juice
• Optional: Additional sugar for topping

Cooking Steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter into the dry mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice. Pour the wet ingredients into the flour mixture and stir until just combined.
5. Gently fold in the blueberries, being careful not to over mix.
6. Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter for round shapes.
7. Place the scones onto the prepared baking sheet and sprinkle a little sugar on top, if desired.
8. Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.

Variations and Tips:

• For a richer flavor, consider adding a tablespoon of vanilla extract to the wet ingredients.
• Experiment with different fruits, such as raspberries or chopped strawberries, instead of blueberries for a unique twist.
• Add a simple lemon glaze by mixing powdered sugar and lemon juice together and drizzling over the cooled scones.
• Serve these scones warm with a dollop of clotted cream or a smear of butter for a decadent touch.
• If you prefer a less sweet option, reduce the amount of sugar in the recipe by a tablespoon or two.

Classic Key Lime Pie

Classic Key Lime Pie is a delightful and invigorating dessert that perfectly embodies the flavors of late summer. This tangy yet sweet pie is made with fresh key lime juice, creamy egg yolk, and a graham cracker crust, making it an ideal treat for warm days and gatherings.

It’s great for casual family dinners, summer barbecues, or any occasion where you want to impress guests with minimal effort. Preparation time is approximately 15 minutes, plus chilling time of at least 3 hours to set the filling.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• ½ cup key lime juice (freshly squeezed or bottled)
• Zest of 1 key lime (optional, for garnish)
• Whipped cream (for serving)

Cooking Instructions

1. Preheat the oven: Start by preheating your oven to 350°F (175°C).

2. Make the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined and resembles wet sand.

Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust. Bake for about 10 minutes or until golden brown. Remove from oven and let cool.

3. Prepare the filling: In another bowl, whisk together the egg yolks until smooth. Gradually whisk in the sweetened condensed milk until well blended, followed by the key lime juice. Continue mixing until fully incorporated and the mixture is creamy.

4. Fill the crust: Pour the key lime filling into the cooled graham cracker crust, spreading it evenly.

5. Bake the pie: Return the pie to the oven and bake for an additional 10 minutes. This helps set the filling.

6. Chill: Once baked, remove the pie from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 3 hours, ideally overnight, before serving.

7. Serve: Top with whipped cream and garnish with key lime zest, if desired. Slice and enjoy!

Variations and Tips

• Substitutions: If you can’t find key limes, regular limes work well in this recipe, although the flavor will be slightly different.
• Tartness adjustment: If you prefer a sweeter pie, you can reduce the amount of key lime juice or increase the sugar in the filling.
• Add flavors: For a twist, add a tablespoon of coconut cream to the filling or a few drops of vanilla extract.
• Garnishing: Fresh lime slices, zest, or even toasted coconut can add a beautiful finish to your Key Lime Pie.
• Storage: This pie can be kept in the refrigerator for up to a week, making it a great option for meal prepping or enjoying over several days.

Peach Ice Cream

Peach ice cream is a delightful, creamy frozen dessert bursting with the sweet and juicy flavors of ripe summer peaches. This homemade treat is perfect for those hot late summer days and is sure to please both kids and adults alike.

With a prep time of about 15 minutes and a freezing time of at least 4 hours, you’ll have a delicious dessert ready to enjoy within a few hours—definitely a must-try for peach lovers!

Ingredients:

• 4 ripe peaches, peeled and pitted
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Peaches: Cut the peeled and pitted peaches into small chunks and place them in a bowl. Sprinkle the sugar over the peaches and add the lemon juice. Let them sit for about 10-15 minutes to release the juices and dissolve the sugar.
2. Blend the Mixture: Transfer the peach mixture to a blender or food processor. Add the heavy cream, whole milk, vanilla extract, and a pinch of salt. Blend until smooth, but you can also leave some small chunks of peach for texture if desired.
3. Chill the Mixture: Pour the blended mixture into a bowl, cover, and refrigerate for at least 2 hours. This step helps the flavors meld and the mixture to cool thoroughly before freezing.
4. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically about 20-25 minutes.
5. Freeze the Ice Cream: Transfer the churned ice cream into a lidded container and place it in the freezer for at least 4 hours or until firm.
6. Serve: Scoop the peach ice cream into bowls or cones and enjoy the invigorating taste of summer!

Variations and Tips:

• Add-ins: Consider folding in some chopped nuts, chocolate chips, or crumbled cookies during the last few minutes of churning for extra texture.
• Dairy-Free Version: Substitute heavy cream and whole milk with coconut cream and almond milk for a dairy-free alternative.
• Enhancing Flavor: For a more intense peach flavor, add a few drops of peach extract or use more peaches in the mixture.
• Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks, but keep in mind that homemade ice cream may harden more than store-bought, so let it sit at room temperature for a few minutes before scooping.

Enjoy this homemade peach ice cream as a perfect ending to a summer meal or as a invigorating snack on its own!

Raspberry Lemonade Sorbet

Raspberry Lemonade Sorbet is a revitalizing, fruity dessert perfect for cooling down on those warm late summer days.

Ideal for families, gatherings, or simply treating yourself, this sorbet boasts a delightful balance of sweet and tangy flavors. Preparation time takes about 15 minutes, with additional chilling time in the freezer, making it a simple and satisfying treat to whip up.

Ingredients:

• 2 cups fresh raspberries (or frozen, thawed)
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
• 1 cup water
• Zest of 1 lemon
• Pinch of salt

Cooking Steps:

1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar completely dissolves, then remove from heat and let it cool.
2. In a blender or food processor, combine the raspberries, cooled sugar syrup, lemon juice, lemon zest, and a pinch of salt. Blend until smooth.
3. Strain the mixture through a fine-mesh sieve into a bowl to remove any seeds and pulp, if desired. This will give your sorbet a smoother texture.
4. Pour the raspberry-lemon mixture into a shallow dish and place it in the freezer.
5. Every 30 minutes, stir the sorbet with a fork to break up any ice crystals, continuing this process for about 2-3 hours until the sorbet is fully frozen and has a fluffy texture.
6. Once ready to serve, scoop the sorbet into bowls or cones and garnish with fresh raspberries or lemon slices if desired.

Variations & Tips:

• For an adult twist, add a splash of vodka or limoncello before freezing.
• Substitute the raspberries with other fruits such as strawberries, blueberries, or peaches for a different flavor.
• If you prefer a creamier texture, consider folding in a cup of whipped coconut cream or Greek yogurt before freezing.
• Use an ice cream maker for quicker processing; simply churn the mixture according to your machine’s instructions after blending.

Blackberry Cobbler

Blackberry cobbler is a delightful and comforting dessert that showcases the natural sweetness and tartness of blackberries, typically made with a buttery biscuit-like topping. This dish is perfect for summer gatherings or cozy family dinners, providing a balance of flavors and textures that everyone will love.

It takes about 15 minutes to prepare and approximately 35-40 minutes to bake, making it a relatively quick and satisfying treat enjoyed by both adults and children alike.

Ingredients

• 4 cups fresh blackberries
• 1 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Optional: whipped cream or vanilla ice cream for serving

Cooking Steps

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blackberries, ½ cup of sugar, and lemon juice. Toss gently to coat the berries. Pour this mixture into a greased 9×13 inch baking dish.
3. In another bowl, whisk together the flour, remaining sugar, baking powder, and salt. In a separate bowl, mix the milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
5. Carefully pour the batter over the blackberries in the baking dish, spreading it evenly but without disturbing the berries too much.
6. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. Let it cool for a few minutes before serving. Enjoy it warm, topped with whipped cream or vanilla ice cream if desired.

Variations and Tips

• Berry Mix: You can substitute some or all of the blackberries with other berries such as blueberries, raspberries, or a mixed berry blend for a different flavor profile.
• Spice It Up: Add a teaspoon of cinnamon or nutmeg to the flour mixture for a warm spiced flavor.
• Serving Suggestion: For an elevated presentation, serve with a drizzle of balsamic reduction or a sprinkle of chopped mint.
• Make Ahead: You can prepare the blackberry mixture and batter separately in advance, then assemble when ready to bake. This is great for quick prep during gatherings.
• Store and Reheat: Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Coconut Lime Bars

Coconut Lime Bars are a revitalizing dessert that perfectly captures the essence of late summer, blending the tropical flavors of coconut and zesty lime into a luscious treat.

Ideal for gatherings, picnics, or as a delightful end to a summer meal, these bars offer a balance of sweetness and tartness that will please any palate. The preparation time is approximately 30 minutes, followed by a chilling period of 2 hours, making them an easy but impressive dessert option.

Ingredients:

• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• 1/4 cup (60g) unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120ml) fresh lime juice
• Zest of 2 limes
• 1/2 cup (40g) shredded coconut (sweetened or unsweetened)
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
2. Make the Crust: In a mixing bowl, combine the flour, powdered sugar, and melted butter. Mix until crumbly and then press this mixture evenly into the bottom of the prepared baking pan. Bake for 12-15 minutes or until lightly golden.
3. Prepare the Filling: In another bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, shredded coconut, and salt until well-combined.
4. Combine and Bake: Pour the filling mixture over the pre-baked crust, smoothing it out evenly. Bake again for 20-25 minutes or until the filling is set and slightly puffed.
5. Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to set properly.
6. Serve: Once chilled, cut into squares and dust with additional powdered sugar if desired. Serve chilled or at room temperature for a revitalizing treat.

Variations and Tips:

• Garnish: Consider adding fresh lime slices or a sprig of mint on top for an extra touch of color and flavor.
• Coconut Variation: For a more intense coconut flavor, use coconut cream instead of sweetened condensed milk and toast some extra shredded coconut to sprinkle on top before serving.
• Flavor Boost: Incorporate different citrus fruits like lemon or orange to the filling for a unique twist on the classic flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to a week. These bars can also be frozen; just be sure to wrap them tightly.

Strawberry Shortcake

Strawberry shortcake is a delightful and classic dessert that combines tender, buttery biscuits layered with fresh strawberries and whipped cream. This dish is perfect for summer gatherings, picnics, or any occasion where you want to impress your family and friends with a light and invigorating treat.

With a preparation time of about 30 minutes, it’s an accessible dessert for both novice and experienced bakers alike.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (divided)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Cooking Steps:

1. In a medium bowl, combine sliced strawberries and 2 tablespoons of granulated sugar. Toss to coat evenly and set aside to allow the strawberries to macerate for about 15-20 minutes.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, and remaining 2 tablespoons of granulated sugar.
4. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
5. Pour in the milk and 1 teaspoon of vanilla extract. Stir until just combined, being careful not to overmix.
6. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass, placing them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the tops are golden brown. Let the biscuits cool slightly.
8. In a separate bowl, whip the heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
9. To assemble the shortcakes, slice the biscuits in half horizontally. Layer the bottom half with macerated strawberries, top with whipped cream, and then place the other half of the biscuit on top.
10. Serve immediately and enjoy the delightful mix of flavors!

Variations & Tips:

• For a twist, try adding a tablespoon of lemon zest to the biscuit dough for a citrusy touch.
• Substitute the strawberries with other fruits like raspberries, blueberries, or peaches to create different flavor profiles.
• If you’re short on time, use store-bought pound cake instead of baking the biscuits.
• For an added depth of flavor, consider drizzling a little balsamic reduction over the strawberries before assembling your shortcake.
• Serve with a dusting of powdered sugar on top for a beautiful presentation.

Now, enjoy your homemade strawberry shortcake!

Chocolate Zucchini Bread

Chocolate Zucchini Bread is a delightful and moist dessert that marries the richness of chocolate with the nutritious benefits of zucchini, making it a great option for anyone who loves baked goods but also wants to incorporate some veggies into their diet.

This recipe is perfect for families, as it can be enjoyed by kids and adults alike, and it serves well as a snack or dessert. The preparation time is roughly 15 minutes, with an additional baking time of around 50-60 minutes.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips (optional)
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. If desired, fold in the chocolate chips and chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Variations and Tips:

• For an extra kick, add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
• Use whole wheat flour or a gluten-free flour blend to make it a healthier option, catering to different dietary needs.
• Top the bread with a drizzle of melted chocolate or a sprinkle of powdered sugar before serving for an appealing finish.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer preservation.

Fig and Almond Tart

The Fig and Almond Tart is a delightful late summer dessert that combines the natural sweetness of fresh figs with the rich, nutty flavor of almonds, all encased in a buttery, flaky pastry. This elegant dessert is perfect for impressing guests at a dinner party or enjoying with family on a warm afternoon.

With a preparation time of about 30 minutes and baking time of 40 minutes, it offers an inviting way to celebrate the seasonal bounty of figs.

Ingredients

• 1 pre-made tart shell (9-inch)
• 1 cup ground almonds
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 pound fresh figs, stems trimmed and halved
• 1 tablespoon brown sugar (for topping)
• Sliced almonds (for garnish)
• Powdered sugar (for serving, optional)

Cooking Steps

1. Preheat your oven to 350°F (175°C).
2. Place the pre-made tart shell in a tart pan or pie dish and set aside.
3. In a mixing bowl, combine the ground almonds and granulated sugar. Mix well.
4. Add the eggs, melted butter, almond extract, and vanilla extract to the almond-sugar mixture. Whisk until smooth and well combined.
5. Pour the almond filling into the tart shell and spread it evenly using a spatula.
6. Arrange the halved figs cut-side up on top of the almond filling in a circular pattern. Sprinkle the brown sugar evenly over the figs.
7. Bake the tart in the preheated oven for 35-40 minutes, or until the almond filling is set and golden brown.
8. Once baked, remove the tart from the oven and allow it to cool on a wire rack.
9. Before serving, garnish with sliced almonds and dust with powdered sugar if desired.

Variations and Tips

• Fruit Options: If figs are not available, this recipe works beautifully with other fruits such as peaches, plums, or pears.
• Nut Alternatives: For a twist, you can substitute the ground almonds with ground hazelnuts or walnuts.
• Serve with Whipped Cream: Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
• Make Ahead: The tart can be made a day ahead of your event. Store it covered at room temperature and simply reheat slightly before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Indulge in this luxurious Fig and Almond Tart and let its flavors transport you to a late summer day basking in the sun!

Plum Galette

A plum galette is a rustic free-form tart that celebrates the natural beauty and flavor of fresh plums, making it an ideal dessert for late summer gatherings or family dinners.

With its flaky, buttery crust and sweet, juicy filling, it’s perfect for those who love homemade baked goods without the fuss of precise pie crusts. The preparation time for this delightful dessert is around 30 minutes, with an additional 45 minutes for baking.

Ingredients

• 1 ½ cups all-purpose flour
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1/2 teaspoon salt
• 1/4 cup ice-cold water
• 1/2 cup unsalted butter, chilled and diced
• 4-5 ripe plums, pitted and sliced
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or flour
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Cooking Steps

1. Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Add the diced butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing until the dough comes together. Form into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a mixing bowl, toss the sliced plums with lemon juice, cornstarch (or flour), vanilla extract, and about 2 tablespoons of sugar (adjust to your taste). Set aside to macerate for about 10-15 minutes.
3. Preheat the oven: Preheat your oven to 400°F (200°C).
4. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
5. Assemble the galette: Spoon the plum mixture onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
6. Finish the galette: Brush the crust with the beaten egg for shine, then sprinkle the top with a little sugar.
7. Bake: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the plums are bubbly.
8. Serve: Allow to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations and Tips

• Fruit variations: Try substituting plums with other stone fruits, such as peaches or cherries, for different flavors.
• Gluten-free option: Use a gluten-free flour blend for a gluten-free crust.
• Spice it up: Add spices like cinnamon or nutmeg to the plum filling for extra warmth and depth of flavor.
• Make ahead: The galette can be prepared a day in advance and reheated before serving. Store it in an airtight container at room temperature.
• Serving suggestion: Pair the galette with a scoop of ice cream for a delightful contrast.

Watermelon Granita

Watermelon granita is a revitalizing Italian frozen dessert perfect for hot late summer days. It’s light, hydrating, and bursting with fresh watermelon flavor, making it an ideal treat for anyone looking to cool off.

The best part is that it requires minimal ingredients and effort, offering a delightful dessert in just about 10 minutes of prep time plus a couple of hours to freeze.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon fresh lime juice
• A pinch of salt

Cooking Steps:

1. Begin by placing the cubed watermelon in a blender or food processor. Blend until smooth.
2. Strain the watermelon puree through a fine mesh sieve to remove any pulp for a smoother texture (optional).
3. In a large bowl, combine the watermelon puree, granulated sugar, lime juice, and a pinch of salt. Stir until the sugar dissolves completely.
4. Pour the mixture into a shallow baking dish, spreading it out evenly.
5. Place the baking dish in the freezer and let it freeze for about 1 to 2 hours.
6. After 30 minutes in the freezer, use a fork to scrape the mixture, breaking up any ice crystals that form. Repeat every 30 minutes until the granita is fluffy and has a snow-like texture.
7. Once fully frozen, scoop the granita into bowls or cups and serve immediately.

Variations and Tips:

• For an adult twist, you can add a splash of vodka or rum to the mixture before freezing.
• Use other fruits like strawberries or cantaloupe in combination with watermelon for a mixed fruit granita.
• Garnish with fresh mint leaves or a slice of lime for added flavor and a pop of color.
• This dessert can be made a day in advance; just fluff it up with a fork before serving.

Caramel Apple Braid

Caramel Apple Braid is a delightful pastry that combines the sweetness of caramel and the tartness of fresh apples, all wrapped in a flaky, golden pastry. This dessert is perfect for gatherings, fall celebrations, or simply as a treat for yourself and your loved ones.

With a preparation time of about 20 minutes and a baking time of 30-35 minutes, it’s a quick yet impressive dessert that will have everyone asking for seconds.

Ingredients:

• 1 sheet of puff pastry (thawed)
• 2 large apples (peeled, cored, and sliced)
• 1/2 cup caramel sauce
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 1 egg (beaten, for egg wash)
• Optional: chopped nuts (like pecans or walnuts)
• Optional: powdered sugar (for dusting)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a lightly floured surface until it’s approximately 12×12 inches.
3. Slice the pastry into 1-inch strips on either side of the center (leave the middle section intact for filling).
4. In a bowl, combine the sliced apples with the caramel sauce, cinnamon, and sugar. Add chopped nuts if desired for extra texture and flavor.
5. Spoon the apple mixture into the center of the pastry sheet, making sure to get some of that delicious caramel drizzled in.
6. Carefully fold the strips of puff pastry over the apple filling, alternating sides, to create a braid effect. Pinch the ends to seal.
7. Brush the braid with the beaten egg to give it a beautiful golden color when baked.
8. Transfer the braid to a parchment-lined baking sheet and bake for 30-35 minutes, or until the pastry is golden brown and crispy.
9. Allow it to cool slightly before dusting with powdered sugar.

Variations and Tips:

• Add Spices: Feel free to mix in a pinch of nutmeg or allspice to your apple mixture for added warmth.
• Different Apples: Experiment with different varieties of apples for unique flavors; Granny Smith apples offer a delightful tartness.
• Drizzle More Caramel: For those who love caramel, consider drizzling extra caramel sauce over the braid just before serving.
• Ice Cream Companion: Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience.
• Make Ahead: You can prepare the braid ahead of time, assemble it, and refrigerate it unbaked. Bake it just before serving for fresh, warm dessert.

Enjoy this delicious Caramel Apple Braid as a sweet ending to your meal or as an afternoon treat that captures the essence of late summer!

Nectarine Upside-Down Cake

Nectarine Upside-Down Cake is a luscious dessert that beautifully showcases the sweet, juicy flavors of ripe nectarines, making it a perfect treat for late summer gatherings or family get-togethers.

This cake is visually striking as it reveals a stunning caramelized fruit topping once inverted. Ideal for fruit lovers and those looking to impress their guests, this delightful cake requires about 60 minutes of preparation and baking time.

Ingredients:

• 4 ripe nectarines, pitted and sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium saucepan over low heat, melt the butter along with the brown sugar, stirring until well combined. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom.
3. Arrange the sliced nectarines in a circular pattern over the brown sugar mixture. Set aside while you prepare the batter.
4. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well blended.
5. In another bowl, combine the milk, eggs, vanilla extract, and almond extract if using. Beat until smooth.
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are fine!
7. Pour the batter gently over the arranged nectarines in the cake pan.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate. Peel off any parchment paper if used.
10. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations & Tips:

• Fruits: Substitute nectarines with peaches, plums, or a mix of summer stone fruits for a slightly different flavor profile.
• Spices: Add a pinch of cinnamon or nutmeg for an aromatic twist.
• Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a sprinkle of fresh mint for an added touch of freshness.
• Make Ahead: The cake can be made one day in advance. Store it covered at room temperature to maintain its moisture.
• Storage: Leftover cake can be stored in an airtight container at room temperature for up to 2-3 days.