6 Fresh Summer Dessert Recipes You’ll Want to Make Right Now.

There’s a fresh feeling in the air as summer is officially upon us. What better way to celebrate a brand-new season than with a plateful of yummy desserts? Our summer collection features the freshest, seasonal ingredients and classic Southern flavors that will delight your senses. Whether you’re hosting a gathering with friends or simply indulging in a sweet treat for yourself, these recipes are the perfect addition to any occasion.

*If you try out any of the recipes below, tag us on Instagram or Facebook. We’d love to see!

Blue Ribbon Peach Cobbler

Courtesy of Vivian Howard

Parker County is the heart of peach everything when it comes to summer days in Texas. The Parker County Peach Festival is a fun, local event with food galore from local bakers and craftspeople making those special craft items you want to go home with!

Several years ago Sally Brumbaugh decided to enter the Parker County Peach Festival in the baking division with her own peach cobbler! Knowing that it would be judged certainly on taste as well as presentation, she decided to get up extra early to make her peach cobbler for the contest…with the thought that a fresh, right-out-of-the-oven peach cobbler would be hard to resist for those judges at 9 a.m., especially with a cup of coffee at hand. Sure enough, to her surprise, she was awarded first place and grand prize winner for her peach cobbler. The judges commented that the fact it was still warm was their deciding vote in her favor!

“Blueberry Cobbler was the go-to easy dessert of my childhood. A box of Bisquick, some less-than-perfect fruit, a little sugar, and a scoop of ice cream to cool it down ,,, the cobbler worked hard for its reputation as the lazy country cousin to the pie. The large number of mediocre cobblers in the world adds validity to this label, and those cobblers' problems are easy to identify: The filling is too runny or there's too much of it. The topping is too cakey and there's too much or too little of it. At the restaurant, we've worked to perfect our cobbler science for years. What we've come up with is a crust that's crispy and chewy and smells like vanilla, and a filling that is syrupy and bright. It translates equally well to any combination of fruits. You're going to look at this recipe and assume the three sticks of butter the crust calls for is a mistake. It's not. Roll with it. This is dessert, not salad."

Vivian Howard

- Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) butter, softened
• 1 cup granulated sugar
• 1 tablespoon light brown sugar
• 1 large egg
• 2 teaspoon vanilla extract

Cornmeal Sugar-Cookie Crust:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) butter, softened
• 1 cup granulated sugar
• 1 tablespoon light brown sugar
• 1 large egg
• 2 teaspoon vanilla extract

- Directions

Make the filling:

Put all the ingredients in a large bowl and press down with the back of a spoon to burst about half the berries. Stir it all together and cover. Let the berries and sugar hang out in the refrigerator for about 2 hours or overnight, stirring when it’s convenient. After about 2 hours, lots of juice will have leached out of your fruit. Strain the juice and add it to a small saucepan. Reduce the juice by half, or until it’s nice and syrupy. Add the syrupy stuff back to your fruit and stir to combine. It should coat and cling to the fruit like that scary cherry-pie filling from the can.

Make the crust:

Combine the flour, cornmeal, baking powder, and salt in a small bowl. Cream together the butter and sugars in a mixer fitted with the paddle attachment until light and fluffy. Add the egg and vanilla and paddle to incorporate. Slowly add the dry mixture till it’s just incorporated. Remove the dough from the bowl, cover it well with plastic wrap, and let it rest. The cookie dough can be made several days in advance. You could even make a larger batch, freeze it, and whip it out when you have some dying fruit or unexpected guests on your hands.

Assemble the cobbler:

Butter your 9×13-inch baking dish and spoon the fruity velvet into it. Alternatively, if you have a lot of cute dishes you’d like to use, make sure they can stand the oven and go for it. What’s important is the filling-to-topping ratio. For every 1½ inches of filling, you want ½ inch of cookie crust. If your dishes go deeper, just increase both using the same ratio. If your topping is chilled, allow it to come to room temperature. Generally, for something like this, you would be instructed to flour your work surface and roll out the dough, but for this recipe, that doesn’t really work. So just take your hands, grab a nice ball of the soft, kind of sticky dough, and flatten it between your palms until it’s approximately ½ inch thick. Lay that flattened, irregular disk on top of the fruit and move on to your next handful. The goal is to pretty much cover the filling without overlap but with very little exposed fruit in between. Place the baking dish on top of a larger cookie sheet because chances are, it’s going to bubble over, and that’s a good thing (unless I’m washing the dishes).

Bake it at 350°F for about an hour. The top should be on the dark side of golden brown with crispy-looking edges. Serve warm with a scoop of vanilla ice cream.

 

 

Lemon Buttermilk Pie

Courtesy of FifteenSpatulas

This next recipe is a tangy take on the classic Southern buttermilk pie. It features a flaky crust and a creamy filling made with buttermilk, Meyer lemon juice, and Meyer lemon zest. Pucker up and try this pie out on the ones you love.

- Ingredients:

• 1 unbaked pie crust (single)
• 1.5 cups granulated sugar
• 1 cup buttermilk (at room temperature)
• 4 large eggs (at room temperature)
• 1/2 cup unsalted butter melted
• 3 tbsp Meyer lemon juice*
• 1 tbsp Meyer lemon zest*
• 1 tsp vanilla extract (or use vanilla bean paste)
• 1/4 tsp kosher salt
• 1/4 cup flour

- Directions

Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9″ pie plate, and keep it in the refrigerator while you make the filling.

In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.

Add the flour and briefly whisk until incorporated.

Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.

Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. When cooled, slice and enjoy!

Notes: *You may also use standard lemon juice and zest here, or do a 50/50 combination of lemon and orange.

 

Lavender Honey Cheesecake

Courtesy of NewOrleans

Who doesn’t need one more variety of cheesecake in their lives? What elevates this dessert is the unique combination of the floral flavors of lavender with the sweetness of honey in a decadent creamy cheesecake filling. Curious to try it out? No matter how you slice it, we think you’ll love this one-of-a-kind flavor that will pleasantly surprise your guests!

- Ingredients:

Crust:

• 1 cup vanilla wafer crumbs
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted

Filling:

• 8 whole vanilla wafers, crumbled (1/2 cup)
• 3 tablespoons plus
• 2/3 cup good-quality honey, such as lavender (see note) or wildflower
• 2 pounds cream cheese, at room temperature (do not use low-fat or nonfat)
• 4 whole large eggs, at room temperature
• 1 teaspoon vanilla extract

Topping:

• 1 cup fresh or frozen blueberries, stemmed and washed
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons dried (culinary) lavender
• 8 ounces cream cheese, at room temperature (do not use low-fat or nonfat)
• 1/2 cup Greek-style yogurt

Garnish:

• 1 Honey, mint leaves, or crystallized flowers (optional)

- Directions:

Position an oven rack in the middle of the oven; preheat to 350ºF degrees. Boil a kettle of water (for a bain marie, or water bath). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to make sure it is waterproof.

For the crust:
Combine the wafer crumbs, sugar, and melted butter in a medium bowl, then press into the bottom and one inch up the sides of the springform pan.

For the filling:
Combine the crumbled wafers and three tablespoons of the honey in a small bowl. Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy. Add the remaining 2/3 cup of honey; the eggs, one at a time, mixing well after each addition; and the vanilla extract; stop often to scrape down the sides of the bowl.

Fold the wafer-honey mixture into the batter. Pour the filling into the prepared pan and place it in a larger roasting pan. Place the pan on the middle oven rack; use the boiled water to fill the pan so the water level comes about one-third to halfway up the sides of the springform pan. Bake for 1 hour, until the filling is set but still slightly wobbly in the center.

While the cake is baking, prepare the topping: Combine the blueberries, water, and sugar in a small saucepan over medium-high heat. Cook, stirring, for about 5 minutes, until the berries are very soft. Add the lavender and remove from the heat. Let the mixture steep for 15 minutes, then transfer to a blender and puree. Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.

There should be about 1/4 cup of lavender syrup; discard the solids.

Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy. Reduce the speed to low, then add the yogurt and the lavender syrup. If needed, use a spatula to make sure the mixture is blended thoroughly.

Remove the springform pan from the bain-marie and place on a wire rack; let it rest for 5 minutes, then spread the topping evenly over the cheesecake. Cool completely, then cover and refrigerate overnight (still in the springform pan).

When ready to serve, remove the cheesecake from the springform pan and place the cake on a platter. If desired, drizzle with honey or garnish each slice with a mint leaf or crystallized flowers.

 

Strawberry Rhubarb Pie

Nothing says summer pie to us quite like a good berry-filled one. This classic combo pie is a perfect choice for summer when strawberries and rhubarb are in season. It features a flaky crust and a sweet-tart filling thanks to the addition of the rhubarb.

Ingredients:

Position an oven rack in the middle of the oven; preheat to 350ºF degrees. Boil a kettle of water (for a bain marie, or water bath). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to make sure it is waterproof.

For the crust:
Combine the wafer crumbs, sugar, and melted butter in a medium bowl, then press into the bottom and one inch up the sides of the springform pan.

For the filling:
Combine the crumbled wafers and three tablespoons of the honey in a small bowl. Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy. Add the remaining 2/3 cup of honey; the eggs, one at a time, mixing well after each addition; and the vanilla extract; stop often to scrape down the sides of the bowl.

Fold the wafer-honey mixture into the batter. Pour the filling into the prepared pan and place it in a larger roasting pan. Place the pan on the middle oven rack; use the boiled water to fill the pan so the water level comes about one-third to halfway up the sides of the springform pan. Bake for 1 hour, until the filling is set but still slightly wobbly in the center.

While the cake is baking, prepare the topping: Combine the blueberries, water, and sugar in a small saucepan over medium-high heat. Cook, stirring, for about 5 minutes, until the berries are very soft. Add the lavender and remove from the heat. Let the mixture steep for 15 minutes, then transfer to a blender and puree. Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.

There should be about 1/4 cup of lavender syrup; discard the solids.

Beat the cream cheese in the bowl of a stand mixer or hand-held electric mixer on medium speed for several minutes, until it is smooth and creamy. Reduce the speed to low, then add the yogurt and the lavender syrup. If needed, use a spatula to make sure the mixture is blended thoroughly.

Remove the springform pan from the bain-marie and place on a wire rack; let it rest for 5 minutes, then spread the topping evenly over the cheesecake. Cool completely, then cover and refrigerate overnight (still in the springform pan).

When ready to serve, remove the cheesecake from the springform pan and place the cake on a platter. If desired, drizzle with honey or garnish each slice with a mint leaf or crystallized flowers.

Directions:

The crust:

Prepare my pie crust recipe through step 5.

Make the filling:

Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

Preheat the oven to 400°F.

Roll out the chilled pie dough

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.

Arrange the lattice

Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Coconut Cream Pie

Courtesy of Add A Pinch

This creamy and decadent pie is a classic Southern dessert that’s perfect for summer, with a rich coconut filling and a buttery crust that’s sure to impress even your pickiest guests.

-Ingredients:

• 1 pie crust recipe

For the Toasted Coconut Topping:

• 1/2 cup flaked sweetened coconut

For the Coconut Custard:

• 1 1/2 cups canned coconut milk
• 1 1/2 cups half-and-half
• 5 egg yolks
• 3/4 cup sugar
• 4 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 1/2 cups flaked sweetened coconut
• 1 1/2 teaspoons vanilla
• Whipped Cream

-Directions:

Prepare pie crust according to blind-baking instructions of recipe.

 

For the Toasted Coconut Topping:

Spread coconut evenly on a rimmed baking sheet. Place into a 350º F oven for 8-10 minutes until coconut has just begun to turn brown.

Set aside to cool.

For the Coconut Custard

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for one minute.

Remove from heat and add butter, coconut, vanilla and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

Notes: For the coconut milk in this recipe, you can use sweetened or unsweetened according to your personal preference.