There’s nothing quite so good on a long, sunny weekend as fresh ripe fruit baked with pastry. Berries oozing hot between top and bottom crusts in a pie or paved with fluffy cobblestone-shaped biscuits in a classic cobbler; stone fruits sliced thin in a free form tart shell or topped with sugary, buttery flour crumbs and baked to a crunch in a crisp, buckle, or crumble — it never disappoints. Whichever way you bake it, be sure to make the most of the last of summer’s ripe fruits this Labor Day weekend. Summer’s not over yet!
Fruit Desserts for Labor Day