Fluffy biscuits top this quick cobbler, which is flavored with cinnamon and almond extract.

The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963), and features crushed amaretti cookies, walnuts, and brandy-soaked raisins.

New York City chef and author Sara Moulton taught us how to make this beautiful tart, which features golden delicious apples and apricot jam — a summer market delight. See the recipe for French Apple Tart »

In this pie, orange zest nicely offsets the sweetness of the strawberries.

Slumps, a dessert style of early-American origin, are baked with a bottom and top biscuit-like crust and served with cream or ice cream. See the recipe for Blackberry Slump »

These individual desserts can be made with huckleberries or, if you can’t find them, fresh or frozen blueberries. See the recipe for Huckleberry Crisps »

This moist, crumbly cake slices beautifully and keeps well — it’s great eaten for breakfast the next day. See the recipe for Huckleberry Buckle »

A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches in this pie.

Betties, thought to have originated in colonial times, encompass any dessert baked with sweetened fruit and butter-soaked bread crumbs. See the recipe for Apple Brown Betty »

Infused with vanilla bean and topped with crushed pistachios, this simple Italian tart bakes in just twenty minutes. See the recipe for Apricot Tart »

This homestyle cobbler recipe comes from the Round Swamp Farm in East Hampton, New York. See the recipe for Lisa’s Blackberry Cobbler »

Vibrant in color, this gorgeous tart is a delicious ending to any meal. Any combination of berries can be used in this recipe. See the recipe for Berry Tart »

This is the ultimate summer dessert, a perfect use for sweet-tart gooseberries. See the recipe for Gooseberry Tart »

This basic crumble recipe can be made with any fruits in season — a summer favorite in Ireland is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream. See the recipe for Rhubarb-Ginger Crumble »

A lattice weave is an elegant finish for this juicy summer pie. See the recipe for Lattice Top Raspberry Pie »

This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early ’70’s. See the recipe for Concord Grape Pie »

With a tender crust and juicy filling, this cobbler showcases summer’s ripest peaches. See the recipe for Grandma Potter’s Peach Cobbler »

The tender, flaky crust on this zesty berry pie is made with lard; substitute shortening for a meatless option. See the recipe for Blackberry Pie »