29+ Delicious Summer Fruit Baking Recipes to Brighten Your Day

As the temperatures rise and fresh fruits fill the markets, there’s no better time to indulge in summer baking!

From juicy peaches and vibrant berries to tangy citrus and tropical delights, summer fruits bring bright colors and flavors to any dish.

Whether you’re hosting a family gathering, looking for the perfect dessert to enjoy on a warm afternoon, or simply craving something fresh and fruity, this collection of 29+ summer fruit baking recipes will inspire your next culinary adventure.

These recipes combine the best seasonal fruits with delicious baking techniques, creating everything from delicate cakes and tarts to decadent crumbles and galettes.

Let’s dive into the sweet world of summer fruit desserts!

29+ Delicious Summer Fruit Baking Recipes to Brighten Your Day

Summer fruits are more than just delicious – they’re a seasonal gift that can elevate any baked good.

From tangy lemon and berries to juicy stone fruits and tropical flavors, the possibilities are endless when it comes to using fresh fruit in your baking.

Whether you’re after a simple crumble or an intricate tart, these 29+ summer fruit baking recipes will help you make the most of the season’s bounty.

So, preheat your oven, gather your favorite fruits, and get ready to bake something that captures the essence of summer.

Peach and Raspberry Cobbler

There’s no better way to celebrate summer than with a bubbling cobbler straight from the oven.

This Peach and Raspberry Cobbler balances the rich sweetness of ripe peaches with the tart brightness of raspberries, all nestled under a buttery, golden biscuit topping. It’s a rustic yet elegant dessert that comes together easily and pleases any crowd.

Ingredients:

For the fruit filling:

• 4 cups sliced fresh peaches (about 4–5 peaches)
• 1 ½ cups fresh raspberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the cobbler topping:

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold unsalted butter, cut into cubes
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss together the peaches, raspberries, sugar, lemon juice, cornstarch, and vanilla. Pour the mixture into a greased 9-inch baking dish.
3. In another bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla until just combined. Drop spoonfuls of the batter over the fruit mixture, leaving some gaps.
5. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
6. Let cool slightly before serving.

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled from the fridge the next day, this cobbler captures the sun-soaked essence of summer.

It’s a perfect blend of sweet, tart, and comfort all in one dish.

Strawberry Basil Galette

This Strawberry Basil Galette is a summery, herbaceous twist on a classic French dessert.

Juicy strawberries are enhanced with a hint of fresh basil, wrapped in a flaky, buttery crust. Unlike a formal pie, a galette’s free-form shape makes it approachable and rustic—perfect for a relaxed summer evening.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

For the filling:

• 3 cups fresh strawberries, hulled and halved
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh basil
• 1 egg (for egg wash)
• 1 tbsp coarse sugar (for topping)

Instructions:

1. In a large bowl, mix the flour, sugar, and salt. Cut in butter until the mixture resembles pea-sized crumbs. Stir in ice water, one tablespoon at a time, until the dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. In another bowl, toss the strawberries with sugar, cornstarch, lemon juice, and basil.
3. Preheat oven to 400°F (200°C). Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
4. Spoon the strawberry mixture into the center, leaving a 2-inch border. Fold edges over the filling, pleating as you go.
5. Brush the crust with egg wash and sprinkle with coarse sugar.
6. Bake for 35–40 minutes, until the crust is golden and the filling is bubbly. Cool slightly before slicing.

The combination of strawberries and basil might surprise you, but one bite will have you hooked.

This galette is not only visually stunning but also packs a delightful balance of sweet and herbal notes, making it an ideal treat for garden parties or picnics.

Blueberry Lemon Poppy Seed Muffins

Bursting with blueberries and zesty lemon, these muffins are like summer in handheld form. The addition of poppy seeds adds subtle crunch and a bit of nutty flavor.

Perfect for breakfast, brunch, or a sweet snack, these muffins are moist, light, and absolutely irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tbsp lemon zest
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup plain Greek yogurt
• ½ cup milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries
• Optional: coarse sugar for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, beat eggs with sugar, then stir in yogurt, milk, oil, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and mix just until combined. Gently fold in the blueberries.
5. Divide the batter evenly among muffin cups. Sprinkle tops with coarse sugar if desired.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are delightfully moist with a sunny citrus flavor and a pop of juicy berries in every bite.

Whether you’re enjoying one with coffee in the morning or as an afternoon treat, they’re sure to brighten your day with every bite.

Blackberry Cornmeal Cake

This Blackberry Cornmeal Cake brings together rustic charm and fruity elegance in one simple bake.

The cornmeal adds a subtle crunch and rich texture, while the blackberries burst with sweet-tart juiciness. It’s the kind of unfussy cake that works for brunch, dessert, or even a mid-afternoon coffee break.

Ingredients:

• 1 cup all-purpose flour
• ½ cup yellow cornmeal
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ⅓ cup honey
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups fresh blackberries
• 1 tbsp coarse sugar (optional, for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter, sugar, and honey until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Add the dry ingredients in two batches, alternating with buttermilk, mixing just until combined.
5. Fold in most of the blackberries, reserving a few for the top.
6. Pour the batter into the prepared pan, top with remaining berries, and sprinkle with coarse sugar if using.
7. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Cool before slicing.

With its golden crumb and juicy berry pockets, this cake is comfort food elevated.

It’s equally good warm or at room temperature, and a dollop of whipped cream or a drizzle of honey puts it over the top.

Cherry Almond Clafoutis

Originating from France, clafoutis is an elegant yet incredibly easy dessert that shines in the summer.

The custard-like batter bakes around juicy cherries and finishes with the delicate aroma of almond. It’s a naturally beautiful dish that requires no decorating, just a dusting of powdered sugar and maybe a scoop of vanilla ice cream.

Ingredients:

• 3 large eggs
• ½ cup granulated sugar
• 1 cup whole milk
• ½ cup heavy cream
• 1 tsp almond extract
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ¼ tsp salt
• 2 cups fresh cherries, pitted
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 9-inch pie dish or ceramic baking dish.
2. In a large bowl, whisk the eggs and sugar until frothy.
3. Add milk, cream, almond extract, and vanilla extract. Stir well.
4. Sift in the flour and salt, whisking until smooth and lump-free.
5. Pour a thin layer of batter into the dish and bake for 5 minutes until just set—this helps keep the fruit from sinking.
6. Scatter the cherries over the base, then pour in the remaining batter.
7. Bake for 35–40 minutes, or until puffed and golden around the edges.
8. Let cool slightly and dust with powdered sugar before serving.

Clafoutis is one of those desserts that tastes far more complex than it is to make.

The cherries become jammy and luscious, while the custard stays soft and subtly sweet—pure summer in every bite.

Apricot Almond Tart

This Apricot Almond Tart is a showcase of golden stone fruit and buttery richness.

A sweet almond frangipane filling anchors the tart, while slices of fresh apricot caramelize on top as they bake. The result is both luxurious and seasonal—ideal for entertaining or a special treat.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tbsp cold water

For the filling:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 1 tsp vanilla extract
• ½ tsp almond extract
• 5–6 fresh apricots, halved and sliced
• Sliced almonds (optional, for topping)

Instructions:

1. To make the crust, combine flour, sugar, and salt in a bowl. Cut in the butter until it resembles coarse crumbs. Add egg yolk and water, mixing until the dough forms. Shape into a disk and chill for 30 minutes.
2. Roll out dough and press into a 9-inch tart pan. Prick with a fork and freeze for 15 minutes. Prebake at 375°F (190°C) for 12 minutes. Let cool.
3. For the filling, beat butter and sugar until light. Add eggs, one at a time. Stir in almond flour and extracts.
4. Spread the almond mixture in the tart shell. Arrange apricot slices on top in a decorative pattern. Sprinkle with sliced almonds.
5. Bake for 35–40 minutes until golden and set. Cool before slicing.

This tart is an eye-catching and sophisticated dessert that’s easier to make than it looks.

The almond filling is moist and nutty, pairing beautifully with the slightly tangy apricots. Serve it as-is or with crème fraîche for a luxurious finish.

Mango Coconut Bars

These Mango Coconut Bars combine the tropical flavors of mango and coconut, offering a chewy, fruity texture with a crisp coconut crust.

It’s a bar that’s perfect for summer picnics, beach trips, or simply enjoying on a sunny afternoon. The rich mango filling and the coconut crust harmonize to create a delightful, bite-sized dessert.

Ingredients:

For the crust:

• 1 cup all-purpose flour
• ½ cup shredded coconut
• ¼ cup granulated sugar
• ¼ tsp salt
• ½ cup unsalted butter, softened

For the filling:

• 2 ripe mangos, peeled and diced
• 2 large eggs
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• ¼ cup coconut milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper.
2. For the crust: In a medium bowl, combine the flour, coconut, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Press the crust mixture into the bottom of the prepared pan and bake for 12–15 minutes, until lightly golden. Remove from the oven and set aside.
4. For the filling: In a blender or food processor, puree the mango until smooth.
5. In a bowl, whisk together the eggs, sugar, flour, coconut milk, and vanilla extract. Stir in the mango puree.
6. Pour the mango mixture over the crust and return to the oven. Bake for 20–25 minutes, until the filling is set and slightly golden around the edges.
7. Let cool completely, then cut into squares.

The coconut crust provides a delightful crunch that complements the creamy, tropical mango filling.

These bars are a perfect way to bring a taste of the tropics to your summer gatherings, offering a refreshing and satisfying bite.

Plum Almond Crisp

A crisp is the quintessential comfort food, and this Plum Almond Crisp offers a deliciously sweet and tart combination with a nutty, crunchy topping.

The juicy plums release their natural sweetness as they bake, while the almond topping provides just the right amount of crunch. Serve it with a scoop of vanilla ice cream or whipped cream for the perfect treat.

Ingredients:

For the fruit filling:

• 4 cups fresh plums, pitted and sliced
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the topping:

• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup sliced almonds
• ¼ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
2. In a bowl, mix together the plums, sugar, cornstarch, lemon juice, and vanilla extract. Pour the fruit mixture into the prepared dish.
3. In another bowl, combine the oats, flour, brown sugar, almonds, cinnamon, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or your fingers until the topping resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit.
5. Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let the crisp cool slightly before serving.

The combination of juicy plums and crunchy almond topping makes this dessert both comforting and indulgent.

It’s a simple yet decadent treat, and the addition of almonds adds an extra layer of flavor and texture that elevates the traditional fruit crisp.

Watermelon Feta Tart

This unique Watermelon Feta Tart is a savory-sweet twist on a classic fruit dessert.

The crispy crust is filled with a tangy, creamy feta cheese filling and topped with juicy, refreshing watermelon. It’s a perfect option for hot summer days when you want something light, refreshing, and a bit unexpected.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 2–3 tbsp cold water

For the filling:

• 1 cup feta cheese, crumbled
• ½ cup cream cheese, softened
• ¼ cup Greek yogurt
• 1 tbsp honey
• 1 tbsp fresh mint, finely chopped

For the topping:

• 2 cups fresh watermelon, diced
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. For the crust: In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together. Roll the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Roll the dough out to fit the tart pan, press it in, and prick the base with a fork. Pre-bake the crust for 12–15 minutes, until golden and crisp. Let it cool.
4. For the filling: In a bowl, mix the feta, cream cheese, Greek yogurt, honey, and mint until smooth and creamy.
5. Spread the feta mixture evenly over the cooled crust.
6. Top with fresh watermelon cubes, and garnish with mint leaves.
7. Chill the tart in the fridge for at least 1 hour before serving.

This watermelon feta tart is the perfect combination of refreshing fruit and savory, creamy cheese.

It’s a visually striking and flavor-packed dessert that’s light enough for summer but still satisfying.

Raspberry Lemon Drizzle Cake

This Raspberry Lemon Drizzle Cake is a light and zesty treat that combines the tangy brightness of lemon with the natural sweetness of raspberries.

The lemon glaze adds a burst of citrusy goodness, while the raspberries provide juicy pockets of flavor throughout. Perfect for a summer afternoon tea or any celebratory occasion.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup fresh raspberries (plus extra for garnish)

For the drizzle:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. For the drizzle: In a small bowl, mix the powdered sugar and lemon juice until smooth. Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top.
8. Let the cake cool completely, then garnish with fresh raspberries before serving.

The combination of lemon and raspberry makes for a vibrant and refreshing cake.

The lemon drizzle not only enhances the flavor but gives the cake a lovely, shiny finish. It’s perfect for any sunny day when you need a burst of citrus.

Peach and Blueberry Hand Pies

These Peach and Blueberry Hand Pies are portable, flaky, and packed with juicy fruit.

With a buttery, golden crust and a sweet, tangy filling, these individual pies are ideal for picnics, barbecues, or enjoying on the go. The combination of peaches and blueberries creates a sweet and tart filling that balances wonderfully in a crisp pastry shell.

Ingredients:

For the dough:

• 2 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• ¼ cup ice water

For the filling:

• 2 ripe peaches, peeled and diced
• 1 cup fresh blueberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a bowl, mix together the peaches, blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
4. Roll out one disc of dough on a floured surface to about ¼ inch thickness. Cut out circles using a 4-inch round cutter or a glass.
5. Spoon a generous amount of the fruit filling into the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
6. Brush the tops with egg wash and cut small slits in the tops for ventilation.
7. Bake for 25–30 minutes, until golden brown and the filling is bubbling.
8. Allow the hand pies to cool slightly before serving.

These hand pies are a true summer delight, with a perfect balance of juicy fruit filling and flaky pastry.

They’re easy to pack and perfect for sharing, making them a great choice for any outdoor gathering or as a sweet snack any time of day.

Cantaloupe and Honey Galette

This Cantaloupe and Honey Galette is a light and refreshing dessert that celebrates the natural sweetness of ripe cantaloupe.

The buttery, rustic crust contrasts perfectly with the juicy melon, and the honey glaze adds just the right amount of sweetness to elevate the flavors. It’s a simple yet elegant dessert that’s perfect for a warm summer evening.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

For the filling:

• 2 cups fresh cantaloupe, diced
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tbsp cornstarch
• ¼ tsp ground cinnamon (optional)

For the glaze:

• 2 tbsp honey
• 1 tbsp warm water

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. To make the crust, mix the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
3. For the filling, combine the cantaloupe, honey, lemon juice, cornstarch, and cinnamon (if using) in a bowl. Set aside.
4. Roll out the dough on a floured surface into a rough 10-inch circle. Transfer to the prepared baking sheet.
5. Spoon the cantaloupe mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go.
6. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
7. For the glaze, mix honey and warm water in a small bowl. Drizzle over the cooled galette before serving.

The sweet cantaloupe and honey combination in this galette is the epitome of summer, offering a refreshing, light dessert.

The rustic, flaky crust adds an inviting contrast, making it perfect for any occasion when you want something simple but special.

Strawberry Rhubarb Crumble

Strawberry and rhubarb are a classic summer pairing, and in this crumble, their tangy-sweet balance shines.

The crisp, buttery topping creates a delightful contrast with the juicy fruit filling. Perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this crumble is the epitome of comfort food.

Ingredients:

For the filling:

• 4 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the crumble topping:

• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the fruit evenly. Pour the mixture into the prepared baking dish.
3. For the topping: In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit filling.
5. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.
6. Let the crumble cool for a few minutes before serving.

This strawberry rhubarb crumble offers the perfect combination of sweet and tart flavors, with a buttery, crunchy topping that adds texture and richness.

It’s a fantastic dessert to serve at summer gatherings or for a cozy night in.

Pineapple Coconut Bread

This Pineapple Coconut Bread brings the tropical flavors of pineapple and coconut together in a moist, flavorful loaf.

The pineapple adds sweetness and moisture, while the coconut gives a subtle nuttiness. It’s a simple yet delicious treat that’s perfect for breakfast, brunch, or as a snack with a cup of tea or coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• 1 tsp vanilla extract
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the pineapple, coconut, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pineapple coconut bread has a light, moist texture with a perfect balance of sweetness and tropical flavor.

It’s ideal for enjoying at breakfast or as a snack, and its irresistible aroma will fill your kitchen with the essence of summer.

Fig and Honey Galette

This rustic Fig and Honey Galette is an elegant dessert that’s incredibly easy to make.

Fresh figs are paired with honey for a naturally sweet filling, while the crisp, flaky pastry adds the perfect texture. This simple yet refined dessert is perfect for an evening treat or a summer dinner party.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 4–5 tbsp ice water

For the filling:

• 6–8 ripe figs, sliced
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch

For the glaze:

• 1 tbsp honey
• 1 tsp warm water

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. To make the crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer it to the prepared baking sheet.
4. For the filling: In a bowl, combine the figs, honey, lemon juice, vanilla extract, and cornstarch. Toss gently to coat the figs in the mixture.
5. Spoon the fig filling into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the figs, pleating as you go.
6. Bake for 30–35 minutes, until the crust is golden brown and the figs are soft and caramelized.
7. For the glaze: Mix honey and warm water, then drizzle over the galette once it has cooled slightly.

This fig and honey galette is a simple but stunning dessert that perfectly highlights the sweetness of fresh figs.

The golden, buttery crust and the honey glaze tie everything together in a deliciously rustic treat.

Cherry Almond Tart

A beautiful, flavorful dessert, this Cherry Almond Tart combines the rich, nutty flavor of almond paste with the tartness of fresh cherries.

The buttery tart crust adds the perfect amount of crunch, and the almond cream filling provides a rich base for the juicy cherries. It’s an elegant choice for a summer celebration or dinner party.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp powdered sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 2–3 tbsp ice water

For the almond filling:

• 1/2 cup almond paste
• ¼ cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1 ½ cups fresh cherries, pitted and halved

For the glaze:

• 2 tbsp apricot jam

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and line a 9-inch tart pan with parchment paper.
2. To make the crust: In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Press the dough into the tart pan and refrigerate for 30 minutes.
3. Blind-bake the crust for 10–12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
4. For the almond filling: In a bowl, beat together the almond paste, sugar, and butter until smooth. Add the egg and vanilla, and mix until well combined. Stir in the flour.
5. Spread the almond filling over the cooled crust. Top with the cherry halves, pressing them slightly into the filling.
6. Bake for 30–35 minutes, or until the almond filling is set and golden.
7. For the glaze: Heat the apricot jam in a small saucepan over low heat until melted. Brush the jam over the tart for a glossy finish.
8. Allow the tart to cool before serving.

This tart is the perfect blend of sweet and tart, with the cherries balancing beautifully against the rich almond filling.

The buttery crust and the apricot glaze give it a polished, delicious finish.

Lemon Blackberry Muffins

These Lemon Blackberry Muffins are soft, moist, and bursting with flavor.

The combination of tangy lemon and sweet blackberries creates a refreshing, light muffin that’s perfect for breakfast or a mid-afternoon snack. The zest of lemon and the juicy berries make each bite an irresistible treat.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh blackberries, lightly mashed
• 1 tsp vanilla extract

For the topping:

• 2 tbsp sugar
• 1 tbsp lemon zest

Instructions:

1. Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined. Gently fold in the mashed blackberries.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. For the topping: Mix the sugar and lemon zest together and sprinkle over the muffin tops.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool slightly before serving.

These muffins are light, tangy, and packed with sweet blackberries, making them a perfect summer treat.

The lemon zest topping adds a fragrant touch that makes them stand out.

Peach and Plum Galette

This rustic Peach and Plum Galette is a celebration of summer fruits in their most natural form.

The combination of sweet peaches and plums creates a juicy, slightly tart filling that’s perfectly complemented by the buttery, flaky crust. It’s a simple yet impressive dessert that’s great for any occasion.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 4–5 tbsp ice water

For the filling:

• 2 ripe peaches, sliced
• 2 ripe plums, sliced
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp ground cinnamon (optional)

For the glaze:

• 1 tbsp heavy cream
• 1 tbsp sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. To make the crust: In a bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Roll out the dough on a lightly floured surface to a rough 12-inch circle. Transfer to the prepared baking sheet.
4. For the filling: In a bowl, combine the peaches, plums, sugar, cornstarch, lemon juice, and cinnamon (if using). Stir gently to combine.
5. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
6. Bake for 35–40 minutes, or until the crust is golden brown and the fruit is bubbling.
7. For the glaze: Brush the crust with heavy cream and sprinkle with sugar before returning to the oven for 5 minutes.
8. Let the galette cool slightly before serving.

This galette highlights the natural sweetness of peaches and plums while the rustic crust adds a satisfying crunch.

It’s a simple and elegant dessert that’s perfect for a summer evening.

Mango Coconut Crumble Bars

These Mango Coconut Crumble Bars combine the tropical sweetness of mango with the richness of coconut, all topped with a buttery crumble.

They are perfect for a picnic or as a dessert for summer gatherings. The fruity filling paired with a crisp, golden topping makes them a delightful treat.

Ingredients:

For the crust and topping:

• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, melted
• ½ cup brown sugar
• 1 tsp vanilla extract

For the mango filling:

• 2 cups fresh mango, peeled and diced
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ cup shredded coconut (unsweetened)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, mix the flour, oats, baking powder, and salt. Stir in the melted butter, brown sugar, and vanilla extract until well combined. Set aside 1 cup of this mixture for the crumble topping.
3. Press the remaining dough mixture into the bottom of the prepared baking pan to form an even crust.
4. For the filling: In a medium bowl, combine the diced mango, sugar, cornstarch, and lemon juice. Gently toss to coat the mango. Spread the mango mixture over the crust.
5. Sprinkle the shredded coconut over the filling, then top with the reserved crumble mixture.
6. Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
7. Let the bars cool completely before cutting into squares.

These Mango Coconut Crumble Bars are a tropical paradise in a bite! The sweet mango and coconut filling perfectly complement the crunchy, buttery crust.

A must-try for anyone who loves tropical flavors!

Plum and Almond Cake

This Plum and Almond Cake is a moist, tender cake with a delicate almond flavor that pairs perfectly with sweet plums.

The almond flour adds richness and a slight nuttiness, while the plums provide a juicy burst of flavor in every bite. It’s a perfect dessert for a summer afternoon or for an elegant gathering.

Ingredients:

• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup whole milk
• 4–5 plums, pitted and sliced
• 2 tbsp slivered almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Arrange the sliced plums on top of the batter, gently pressing them in. Sprinkle the slivered almonds on top.
7. Bake for 35–40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The tender almond cake, combined with the sweet plums and the crunch of the almonds, creates a wonderful balance of textures and flavors.

This cake is ideal for a summer gathering or as a special treat to enjoy with a cup of tea.

Apricot and Pistachio Baklava

This Apricot and Pistachio Baklava is a twist on the traditional recipe, featuring the delicate sweetness of apricots paired with the rich, nutty flavor of pistachios.

The layers of flaky phyllo dough and syrup create the perfect combination of textures, while the apricots provide a lovely summer flavor. A unique, elegant dessert for any special occasion.

Ingredients:

For the filling:

• 1 cup pistachios, shelled and chopped
• 1 cup dried apricots, chopped
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the baklava:

• 16 sheets of phyllo dough, thawed
• 1 cup unsalted butter, melted
• 1 tbsp honey
• 1 tbsp rose water (optional)

For the syrup:

• 1 cup water
• 1 cup granulated sugar
• 2 tbsp honey
• 1 tsp lemon juice
• 1 cinnamon stick

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. For the filling: In a bowl, combine the pistachios, apricots, sugar, cinnamon, and lemon juice. Set aside.
3. Brush one sheet of phyllo dough with melted butter and place it in the prepared pan. Repeat this process, layering 8 sheets of phyllo dough, each brushed with butter.
4. Evenly spread the apricot and pistachio filling over the dough.
5. Top the filling with 8 more sheets of phyllo dough, again brushing each sheet with melted butter.
6. Using a sharp knife, cut the baklava into diamond-shaped pieces.
7. Bake for 30–35 minutes, or until golden brown and crispy.
8. For the syrup: In a saucepan, combine the water, sugar, honey, lemon juice, and cinnamon stick. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.
9. Pour the hot syrup over the baked baklava, ensuring it soaks into all the layers.
10. Let the baklava cool completely before serving.

This Apricot and Pistachio Baklava is a unique and indulgent dessert that combines the bright flavor of apricots with the richness of pistachios.

The syrup-soaked phyllo dough creates a perfectly crisp and sweet finish, making it a show-stopping treat.

Blueberry Lemon Ricotta Cake

This Blueberry Lemon Ricotta Cake is the perfect summer dessert, with a light, fluffy texture and a zesty lemon flavor complemented by the sweet juiciness of fresh blueberries.

The ricotta cheese adds moisture, making the cake tender and rich, while the lemon adds a refreshing brightness that screams summer.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ricotta cheese
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the ricotta, vanilla extract, lemon zest, and lemon juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

This cake is a delightful balance of tangy lemon and sweet blueberries, with the ricotta providing a luscious texture.

It’s perfect for a light dessert or served with tea for a refreshing summer treat.

Peach and Raspberry Crumble

This Peach and Raspberry Crumble is a simple and satisfying dessert, combining the juicy sweetness of peaches with the tartness of raspberries.

Topped with a buttery, oat-based crumble, it’s the ideal way to showcase summer fruits in an easy, yet elegant dessert.

Ingredients:

For the fruit filling:

• 4 large peaches, peeled and sliced
• 1 ½ cups fresh raspberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour
• 1/3 cup brown sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the peaches, raspberries, sugar, lemon juice, and cornstarch together until the fruit is well coated. Pour the mixture into the prepared baking dish.
3. For the crumble topping: In a separate bowl, combine the oats, flour, brown sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit filling.
5. Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling.
6. Let the crumble cool for a few minutes before serving.

The juicy, sweet peaches and tart raspberries blend perfectly under the buttery, crisp crumble.

This dessert is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer indulgence.

Apple Blackberry Galette

This rustic Apple Blackberry Galette brings together the classic flavor of apples with the deep sweetness of blackberries.

The flaky, golden crust and juicy fruit filling create a comforting and irresistible dessert that’s perfect for late summer.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 4–5 tbsp ice water

For the filling:

• 3 large apples, peeled, cored, and sliced
• 1 cup fresh blackberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 tbsp fresh lemon juice

For the glaze:

• 1 tbsp heavy cream
• 1 tbsp sugar

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. For the crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Roll out the dough on a lightly floured surface to about a 12-inch circle. Transfer it to the prepared baking sheet.
4. For the filling: In a bowl, combine the apples, blackberries, sugar, cornstarch, cinnamon, and lemon juice. Gently toss to coat the fruit in the mixture.
5. Spoon the fruit filling into the center of the dough, leaving a 2-inch border around the edges.
6. Fold the dough edges over the fruit, pleating as you go, to form a rustic tart.
7. Bake for 35–40 minutes, or until the crust is golden brown and the fruit is bubbling.
8. For the glaze: Brush the crust with heavy cream and sprinkle with sugar. Return to the oven for an additional 5 minutes.
9. Let the galette cool for 10 minutes before serving.

This Apple Blackberry Galette is the epitome of rustic charm, with sweet, juicy fruit and a flaky, golden crust.

It’s a perfect dessert for a summer evening or any time you want to enjoy a comforting treat.