Dessert

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

The best fruit pie, complete with a brown sugar streusel topping.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

We sampled pints from Jeni’s, Trader Joe’s, Häagen-Dazs, and more.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

Froyo for one, made in a blender and topped with a crackly magic shell.

A splash of espresso or strong coffee makes this chocolaty dessert all the richer.

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

This velvety pound cake is versatile; serve it with ripe summer berries or a warm fruit compote.

Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.

Our ultimate version of the luxe chocolate-caramel bars.

Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.

Predestined to be the star of your next weekend hang or holiday brunch.

Party-ready and delightfully simple, this fudgy cake will become your go-to hosting dessert.

Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.

Two of our all-time favorite desserts, now in one new classic.

You don’t have to be a pro baker to pull off this big-occasion dessert.

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

If there’s a more chic dessert move, we do not know it.

This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.

From Jesse Szewczyk, these festive recipes use easy techniques that result in beautiful cookies—without needing an art degree in decorating.