29 irresistible summer fruit desserts

Orange zest elevates this dessert.
Recipe: Orange-flavored shortcakes with strawberries and cream
  (Genaro Molina / Los Angeles Times)

Powered sugar is dusted on top.
Recipe: Fresh cherry clafoutis
  (Ricardo DeAratanha / Los Angeles Times)

Serve warm with whipped cream or ice cream.
Recipe: Strawberry dumplings
  (Kirk McKoy / Los Angeles Times)

A light way to serve whatever fruit is in season.
Recipe: Swedish cream
  (Kirk McKoy / Los Angeles Times)

Serve with a dollop of lightly sweetened whipped cream.
Recipe: Summer pudding
  (Kirk McKoy / Los Angeles Times)

Serve with nectarines or peaches.
Recipe: Plum upside-down cake
  (Ken Hively / Los Angeles Times)

Dive on in.
Recipe: Berry Pavlova with vanilla whipped cream and pistachios
  (Eric Boyd / Los Angeles Times)

A scoop of ice cream enhances the flavors.
Recipe: Peach and blackberry crisp
  (Kirk McKoy / Los Angeles Times)

You sprinkle a generous coating of sugar over the top of this pie.
Recipe: Blackberry pie
  (Gary Friedman / Los Angeles Times)

A crumb topping caps it all off.
Recipe: Lemon blueberry buckle
  (Irfan Khan / Los Angeles Times)

This one is a show stopper.
Recipe: Boysenberry-strawberry glazed pie
  (Kirk McKoy / Los Angeles Times)

The hardest part will be waiting for this pie to cool.
Recipe: Nectarine almond crumble pie
  (Gary Friedman / Los Angeles Times)

This jelly is typically spiked with a Muscat, or even a sparkling Moscato d’Asti.
Recipe: Broken jellied wine
  (Kirk McKoy / Los Angeles Times)

So light and airy.
Recipe: Frozen blackberry souffle
  (Kirk McKoy / Los Angeles Times)

Strawberries rest atop a creamy layer of mascarpone.
Recipe: Strawberry crostata
  (Eric Boyd / Los Angeles Times)

Light and refreshing, with a flourish of mint.
Recipe: A blueberry fool atop a berry fruit salad
  (Irfan Khan / Los Angeles Times)

For best results, work quickly when making the crust.
Recipe: Apricot boysenberry tarts
  (Kirk McKoy / Los Angeles Times)

This recipe is make-ahead easy.
Recipe: Frozen peach souffle with raspberry sauce
  (Kirk McKoy / Los Angeles Times)

The crust is extra flaky.
Recipe: Sweet cherry pie
  (Gary Friedman / Los Angeles Times)

What fruit looks fresh at the farmers market?
Recipe: Vanilla panna cotta with seasonal fruit
  (Kirk McKoy / Los Angeles Times)

Balsamic glaze adds shimmer.
Recipe: Fig tart with mascarpone cream
  (Glenn Koenig / Los Angeles Times)

The fruit caramelizes on the bottom.
Recipe: Lemon upside-down cake.
  (Glenn Koenig / Los Angeles Times)

This has a delightfully crumbly texture.
Recipe: Cornmeal plum buckle
  (KIRK McKOY / LAT)