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8 Crazy Delicious Summer Dessert Recipes

Savor the sweeter side of summer! Indulge with these dessert recipes featuring the best of the season, like ripe blackberries and juicy apricots.

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1. New England Berry Galette


from Pie it Forward by Gesine Bullock-Prado

1/8 batch Quick Puff Pastry or your favorite pie dough

2 cups chopped rhubarb

2 cups cranberries

½ cup granulated sugar

zest of 1 lemon

1 teaspoon vanilla bean paste

2 tablespoons tapioca starch

1 pint black raspberries

1 pint strawberries

egg wash (1 egg whisked with 2 tablespoons water)

2 tablespoons sanding sugar or turbinado sugar, for sprinkling

1. Preheat the oven to 350°F (175°C). Roll the pastry into a rough 14-inch (35.5-cm) round and place it on a baking sheet lined with parchment. Dock the middle of the dough and refrigerate it for at least 20 minutes.

2. Meanwhile, in a large pot over medium heat, combine the rhubarb, cranberries, sugar, zest, and vanilla. Cook until the fruit juices start flowing and start to simmer.

3. Ladle approximately ¼ cup (60 ml) of the juices from the pot into a small bowl and whisk in the tapioca starch. Pour the mixture back into the pot and stir it into the fruit until combined. Bring the mixture to a simmer and gently stir in the black raspberries and strawberries. Set the pot aside to cool.

4. Remove the dough from the refrigerator and spoon the filling into the middle of the round, leaving a border of about 1 inch (2.5 cm) uncovered all around. Gently fold the edges of the dough over the fruit, leaving the majority of the fruit exposed, creating pleats as you go along.

5. Using a pastry brush, brush the egg wash over the exposed dough. Sprinkle the entire top with sanding or turbinado sugar. As an insurance policy, I’ll place a cake ring the same size as the galette around the sides to provide extra stability and keep everything tidy.

6. Bake the galette for 35 to 40 minutes, until the crust is golden brown.

2. Apricot Upside-Down Cake


from Delicious Mediterranean Diet Recipes by Hearst

290 calories per serving

Total time 1 hour plus cooling

Makes 8 servings

½ cup packed brown sugar 8 ripe apricots, each cut in half and pitted

1¼ cups all-purpose flour

½ cup granulated sugar

¼ cup cornmeal

1¼ tsp. baking powder

½ tsp. salt

½ tsp. baking soda

¾ cup low-fat buttermilk

2 large eggs

2 Tbsp. margarine or butter, melted

2 Tbsp. canola oil

1 tsp. freshly grated lemon peel

1 tsp. vanilla extract

1. Preheat oven to 350°F. Spray 10-inch cast iron or ovenproof skillet with nonstick cooking spray. Sprinkle brown sugar evenly over bottom of skillet. Arrange apricot halves, cut side down, over brown sugar.

2. In large bowl, whisk flour, granulated sugar, cornmeal, baking powder, salt, and baking soda until blended. In small bowl, whisk buttermilk, eggs, margarine, oil, lemon peel, and vanilla extract until blended. Add buttermilk mixture to dry ingredients and fold with a spatula until just blended. Pour batter over confection apricots and spread to cover evenly.

3. Bake 35 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Let cool in skillet on wire rack 10 minutes. Run knife around side of skillet. Place platter on top of skillet and carefully invert cake onto platter. Remove skillet. Cool cake slightly to serve warm, about 30 minutes.

Each serving about 5 g protein, 49 g carbohydrate, 8 g total fat (1 g saturated), 2 g fiber, 62 mg cholesterol, 365 mg sodium.

3. Berry Cobbler


from Canal House Cooking Volume N° 4: Farm Markets & Gardens by Christopher Hirsheimer and Melissa Hamilton

½ cup all-purpose flour

¼ teaspoon baking powder

Pinch of salt

8 tablespoons (1 stick) unsalted

butter, softened

1 cup sugar

1 egg yolk

1¼ teaspoons vanilla extract

1 tablespoon cornstarch

2 pints fresh raspberries or a combination of your favorite berries

Mix together the flour, baking powder, and salt in a small bowl and set aside.

Using a wooden spoon, beat the butter and ½ cup of the sugar together in a medium mixing bowl until well combined. Beat in the egg yolk and ¼ teaspoon of the vanilla. Add the flour mixture and stir until well combined. Refrigerate the dough while preheating the oven to 375°.

Combine the remaining ½ cup sugar and the cornstarch in a medium bowl. Add the berries and the remaining 1 teaspoon vanilla and toss gently to coat.

Put the berries into an 8-inch square (or 8-cup) baking dish. Drop the dough by heaping tablespoons over the berries, covering the fruit evenly. Bake until the berries are bubbling and the topping is golden brown, about 45 minutes. Let cool slightly before serving.

VARIATION: For Italian Prune Plum Cobbler, prepare the dough as above. Substitute 1¾ pounds quartered pitted Italian prune plums for the berries and reduce the amount of cornstarch to 2 teaspoons. Replace 1 teaspoon of the vanilla extract with ½ teaspoon ground cinnamon.

4. Fire-Roasted Nectarines


from Delicious Mediterranean Diet Recipes by Hearst

130 calories per serving

Active time 15 min.

Total time 25 min.

Makes 4 servings

2 cups strawberries, hulled and coarsely chopped

½ cup raspberries

’…“ cup blueberries

2 Tbsp. sugar

2 tsp. finely chopped crystallized ginger

1 tsp. fresh lemon juice


4 ripe medium nectarines, each cut in half and pitted

1. Prepare berry salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch of salt. Set aside.

2. Preheat outdoor grill to medium (or use indoor grill pan). Spray cut sides of nectarine halves with non-stick cooking spray. Place nectarine halves on hot grill, and cook 5 to 6 minutes, or until fruit is lightly charred and tender, turning once.

3. To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.

Each serving about 2 g protein, 32 g carbohydrate, 1 g total fat (0 g saturated), 5 g fiber, 0 mg cholesterol, 35 mg sodium.

5. Buttermilk Panna Cotta with Blackberry Sauce


from Delicious Mediterranean Diet Recipes by Hearst

115 calories per serving

Active time 15 min.

Total time 25 min. plus chilling

Makes 8 servings

1 envelope unflavored gelatin

2¾ cups buttermilk

½ cup plus 4 tsp. sugar

1 bag (10 oz.) frozen blackberries, thawed

1 tsp. fresh lemon juice

1. In cup, evenly sprinkle gelatin over ¼ cup water. Let stand 2 minutes to allow gelatin to absorb liquid and soften.

2. In 3-quart saucepan, heat ½ cup buttermilk and ½ cup sugar on medium 2 to 3 minutes or until sugar dissolves, stirring occasionally. Reduce heat to low; whisk in gelatin. Cook 1 to 2 minutes or until gelatin dissolves, stirring. Remove saucepan from heat; stir in 2¼ cups buttermilk.

3. Pour buttermilk mixture into eight 4-ounce ramekins. Place ramekins in jelly-roll pan for easier handling. Cover pan with plastic wrap, and refrigerate at least 4 hours or overnight, until well chilled and set.

4. Reserve ’…“ cup blackberries for garnish. In blender, puree remaining blackberries with lemon juice, 2 tablespoons water, and remaining 4 teaspoons sugar. Pour puree through sieve set over small bowl, stirring constantly to press out fruit sauce; discard seeds. Cover and refrigerate if not serving right away.

5. To unmold panna cotta, run tip of knife around edge of each ramekin. With hand, sharply tap side of each ramekin to break seal; invert onto 8 dessert plates. Spoon sauce around each panna cotta. Garnish with reserved berries.

Each serving About 4 g protein, 24 g carbohydrate, 1 g total fat (1 g saturated), 1 g fiber, 3 mg cholesterol, 90 mg sodium.

6. Patty Curtan's Famous Apricot Jam


from Canal House Cooking Volume N° 4: Farm Markets & Gardens by Christopher Hirsheimer and Melissa Hamilton

Makes approximately 20 pints. Keeps for 1-2 years.

22—24 pounds very ripe, meaty apricots (1 lug box), washed. Royal Blenheim variety recommended.

30 cups granulated cane sugar (15 pounds)

1½ cups lemon juice (about 8 lemons), strained of any seeds

Cut the apricots in half, remove the pits, and cut each half into 3 or 4 slices. Using a hammer, crack open about 24 pits, and reserve the kernels inside. Apricot kernels resemble almonds in appearance and flavor, and will deepen and enhance the apricot taste.

To make the first of two batches, measure 5 heaping quarts (20 cups) fruit and put it in a heavy, stainless 5-gallon pot. Add 15 cups of the sugar, mixing as you go. Bring the fruit to a boil over medium heat, stirring frequently with a long wooden spoon. Adjust the heat to keep the fruit simmering gently. Skim off the foam as it forms, reserving it in a bowl, allowing it to cool and settle. The thin syrup that settles to the bottom makes excellent pancake syrup or sauce, and keeps in the refrigerator for months.

Increase the heat and boil gently (just low enough to prevent being splattered), for about 20 minutes, stirring frequently, then constantly toward the end. Continue to skim off any foam. Cook until the jam reaches 220° on a candy thermometer. Add ¾ cup of the lemon juice and continue cooking and stirring for 1 minute more.

Have 10 to 12 hot, sterilized pint jars, lids, and bands ready. Ladle the hot jam into a large measuring cup, or something with a handle and a spout. Put 1 apricot kernel in each jar. Fill the jars to the fill line, leaving ½-inch headspace, and wipe the edges clean. Top with the lids and screw the bands on until just tight. As the jars cool, you will hear a distinct click as a vacuum forms and pulls the lid down. Sometimes a jar will have an imperfect seal; in that case, refrigerate and use it first.

Repeat from step two and make the second batch.

7. Strawberry Rhubarb Lattice Crumble Pie


from Pie it Forward by Gesine Bullock-Prado

For the filling

10 stalks rhubarb

4 tablespoons unsalted butter

1 cup brown sugar, firmly packed

1/2 cup heavy cream

2 tablespoons bourbon

1 tablespoon vanilla bean peaste

zest of 1 lemon

pinch of salt

1/4 cup cornstarch

4 pints strawberries, hulled and sliced in half

For the crust

All-Butter Easy Pie Dough

1 tablespoon Crust Dust (50/50 mix of sugar and flour)

For the crumble

1 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1/2 teaspoon salt

2 1/2 cups all-purpose flour

egg wash (1 egg whisked with 2 tablespoons water)

Procedure for the filling

1. Chop the rhubarb into ½-inch slices. In a large sauté pan, sauté in the butter until softened. Add the brown sugar, cream, bourbon, vanilla, lemon zest, and salt, and stir until coated. Sprinkle with the cornstarch and stir until it dissolves. Take the pan off the heat and gently fold in the strawberries. Set it aside to cool.

Procedure for the crust

1. Preheat the oven to 350°F. Cut the dough in half and return one half to the refrigerator. Roll the other piece into a loose 11-inch round and use this to line a 9-inch pie plate. Allow the edges to hang over just a bit and dock the bottom of the dough. Sprinkle the Crust Dust on the bottom. Refrigerate the crust for 20 minutes.

Procedure for the crumble

1. In a large bowl, stir together the melted butter, granulated and brown sugars, salt, and flour. Keep working the crumbs with your spoon or your fingers until the butter is absorbed and the mixture forms clumps.


1. Preheat the oven to 350°F. Roll out the remaining half of the dough into a rough rectangle, ’…› to ¼ inch thick. Cut 6 strips about 1½ inches thick by 11 inches long and 5 strips about ½ inch thick by 11 inches long. With the extra dough, cut out berry and leaf shapes, if you want to.

2. Pour the strawberry-rhubarb mixture into the pie shell. Sprinkle the crumble over the filling in an even layer.

3. Weave the dough strips over the filling and crumble, forming a lattice. If you made decorative dough shapes, arrange them on top.

4. Brush the lattice with the egg wash.

5. Bake the pie for 45 to 50 minutes, or until the filling begins to bubble and the bottom crust has browned.

8. Blueberry Brown-Butter Tartlets


from Pie it Forward by Gesine Bullock-Prado

All-Butter Easy Pie Dough or your favorite pie dough

For the filling

2 eggs

1/2 cup sugar

1/2 teaspoon vanilla bean paste

1/2 teaspoon salt

1/4 cup all-purpose flour

1/2 cup unsalted butter

1 pint blueberries, picked over to get rid of the smooshy ones and destemmed

Procedure for the crusts

1. Preheat the oven to 350°F (175C°). Cut the dough in two, making one piece twice as large as the second. Cover the smaller piece of dough with plastic wrap and refrigerate.

2. Cut the larger piece of dough into 6 even pieces. Roll each piece into a 6-inch (15-cm) circle and line six 4-inch-wide (10-cm-wide) by 2-inch-tall (5-cm-tall) fluted tart rings with the dough. Dock and refrigerate for 20 minutes.

3. Roll the remaining piece of dough into a rough rectangle approximately 24 inches (61 cm) long, a few inches wide, and 1/8 inch (3 mm) thick. Firmly roll a lattice cutter along the length of the dough. Gently spread the lattice to make sure the roller has sliced though the dough properly, and using a small paring knife, slice any uncut areas that the lattice roller missed. Transfer to a parchment-lined sheet pan and refrigerate.

4. Remove the crusts from the refrigerator and line each with a round of parchment and fill with pie weights.

5. Bake the crusts for 15 minutes and set them aside, leaving the oven on.

Procedure for the filling

1. In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt. Sift the flour over the mixture and gently fold in.

2. In a saucepan over medium heat, melt the butter until it has browned. Watch carefully and stir often so it doesn’t burn. Allow to cool slightly.

3. Whisking constantly, pour the browned butter into the egg mixture and continue whisking until it is fully incorporated.

4. Place the crusts on a sheet pan in a tight, neat row, making sure they are touching each other. Evenly divide the blueberries among the crusts and pour butter over the top of each tartlet.


1. Gently transfer the long lattice piece to settle on top of the row of tartlets so that each tartlet is covered with lattice, carefully pulling the lattice so that it covers the tarts evenly. Using the tops of the metal tart rings as your cutting edge, gently press on the tart rings to trim the lattice tops to the size of each individual tartlet. You can now move the tartlets apart so they are evenly dispersed along the sheet pan.

2. Bake the tartlets for 25 to 30 minutes, until the top lattice crust browns and the filling puffs, bubbles, and browns slightly.


This tart makes a beautiful presentation for any number of fruits in season, especially peaches. Apples, pears, and cherries also work well and can be brown-buttered with ease. Substitute an equal amount of your favorite fruit and enjoy!

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