Apricot pie is a great way to enjoy summer stone fruit! Lightly spiced with cinnamon and cardamom, brown sugar adds a luscious caramel note.| bakedcollective.com
Uncover a treasure trove of delicious homemade cakes and cupcakes. You're sure to find fantastic celebration or just-because cake recipes here!| bakedcollective.com
The perfect blend of fall produce, this easy apple blackberry crisp is made with a buttery rolled oat topping and lightly sweetened fruit base.| bakedcollective.com
With a caramelized topping, moist and tender crumb, and rum-soaked raisins, this upside-down plum and pear cake is packed with flavour.| bakedcollective.com
Made with fresh peaches and light-as-air biscuits, this sourdough peach cobbler features tangy sourdough discard mixed in with butter biscuits.| bakedcollective.com
Sweet and summery, this cherry peach crisp is made with fresh peaches and cherries. With a brown sugar pecan topping, it's an easy dessert.| bakedcollective.com
Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge.| bakedcollective.com
Sweet, chewy, and with a bit of almond crunch, these easy to make cherry blondies are a great way to use fresh summer cherries (or frozen!).| bakedcollective.com
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms| NYT Cooking