This moist, tender buckle is extremely versatile. Served with vanilla ice cream, it makes a lovely dessert.

This particular version, apples sweetened with molasses, is traditional and absolutely delicious, especially with a cool splash of heavy cream.

The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them.

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie.

When life hands you a cherry tree…

This Japanese candy captures the true flavor of the tropical fruit.

A great alternative to rustic fruit pastries, chilled soups are both elegant and effortless.

We’ve found just the cookbook to cure your itch to bake with fruit piled high from your farmers market.

Julie Richardson, co-author of Rustic Fruit Desserts, shares some simple tips for making perfect pie crust—and some of them may surprise you. (Hint: Add more water.)...