Chocolate Raspberry Pistachio Clafoutis

This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.

Classic Cherry Clafoutis

With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.

Rhubarb Clafoutis

The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy.

Plum and Ginger Cobbler

[Photograph: Max Falkowitz] If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections...

Puff Pastry Plum Tarts

Juicy oven-roasted plums sweetened with cinnamon sugar top buttery and flaky puff pastry in these quick and easy tarts. Using our recipe for quick and easy blitz puff pastry, they're incredibly easy to make and still deliver tons of real butter flavor.

30-Minute Skillet Plum Cake

A skillet and a couple of mixing bowls are all you need to bake this moist and fruity plum cake in under 30 minutes.

Chocolate Blancmange

When un-molded, this creamy egg-less chocolate pudding has a barely set consistency. Served plated with cream and fresh berries, it makes an outstanding dinner party dessert.

Late-Summer Mixed-Fruit Pie

Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust.

Plum-Blackberry Cobbler

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Custardy Apple Squares From 'Baking Chez Moi'

In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.