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!