Six Summer Fruit Desserts Worthy of a Weekend Project

August 22, 2014

Every other Friday, Yossy Arefi from Apt. 2B Baking Co. shares dessert projects that demand a little extra time and effort. Because your weekends should always be sweet.

Today: Bake your fruit into pies, layer it with cream, or tuck it into crumbles -- whatever you do, use it up until the last berry is gone. 

Lattice Peach Pie on Food52

Long summer nights mean more time for dessert -- time to let fruit bubble and to attack ice cream pints with spoons.

When it comes to marrying fruit and butter we turn to Yossy Arefi, whose Project Dessert recipes give us the nudge we need to try a lattice, or layer a trifle, or spend the rest of our paycheck on berries and then cloak them in pastry. To celebrate the first anniversary of her column, we’ve rounded up her greatest hits -- all featuring summer fruits -- that you should make while you still can.

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A Fruit Crumb Pie for Late Summer

How to Make Cherry Almond Crumb Cake

How to Make Blueberry and Rye Slab Pie

Strawberry Shortcakes: Your New Show-Stopping Spring Dessert

Late Summer Trifle

Lattice-Top Peach and Blueberry Pie with Rye Crust

Photos by Yossy Arefi

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  • Winifred Ryan
    Winifred Ryan
  • AntoniaJames
  • Two Trays Kitchen
    Two Trays Kitchen
Marian Bull

Written by: Marian Bull



Winifred R. August 24, 2014
I could use something using up figs, (figs, figs, figs!) and/or pears. I've put up whole fig preserves and fig jam and still have a gallon I haven't frozen. The frozen ones are destined to become chutney and more jam or other condiments. The pears need canned; the tree's a keifer, so firm and grainy. Aw, heck, and then there are blueberries - of which there are still few on the bushes. Good heaven my pantry cupboard's getting full.
AntoniaJames August 22, 2014
What, no cobblers? This week I made Erin McD's fabulous drop biscuits https://food52.com/recipes/22436-drop-biscuits-with-molasses-butter (minus the molasses butter), leaving out the sugar for half of the batch to make savory biscuits for this https://food52.com/recipes/7331-chicken-and-mushrooms-on-toastshttps://food52.com/recipes/7331-chicken-and-mushrooms-on-toasts ; then I sort of smushed in a touch of sugar, plus a sprinkling of cinnamon and tiny pinch of nutmeg, into the remaining dough, to top a quick blueberry cobbler, which I bked the same evening but served the next day. That dough recipe made enough for four servings of each. Incidentally, oatmeal cookie dough that's been frozen in balls makes a wonderful "instant" crisp topping, too. ;o)
Two T. August 22, 2014
Yum! Yossy is definitely inspiring my blueberry-rye fixation. @antonia, have you tried Marion Burros' Plum Crumble? That topping is sort of cookie-like. I'm loving it! Works with peaches too.
AntoniaJames August 22, 2014
Salvegging, I have not, but I just saw a write up on The Wednesday Chef, and it looks marvelous! Thank you for the tip. I'll probably give it a spin this weekend with part of the large haul of yellow nectarines that found their way home with me from the farmers' market today. ;o)