15 baking recipes to take advantage of produce at its peak — now!
From berries to zucchinis to apples, bake your way through these fresh ingredients while you can
This season brings a bounty of fresh ingredients and there's no better time to take advantage of them than when they're at their peak, for eating fresh, cooking with — and baking too. In-season fruits and vegetables can help pies, cobblers and crisps take centre stage, and bring a vibrancy to your confectioneries, cakes, and muffins. As we transition from summer into fall (not yet, but it's coming!) the recipes below welcome all the berries, zucchinis, apples, pears, squash and more into our ovens (and our bellies).
Plump blueberries pair nicely with homemade jam and maple mascarpone to make these scones pop.
Sweet and tart, this strawberry pie is a crowd-pleaser for your backyard cookouts.
A shortcake-take on strawberries and scones that's a lovely addition to tea time.
It's the vegan, gluten-and-trademark-free version of Pop-Tarts!
With or without the bourbon, this strawberry cobbler can pass itself off as a delightful brunch dish or a sweet helping of dessert.
You can really leave your mark with these cookies, literally and figuratively.
You'd never know these muffins were packed with a ton of veggies!
This pie is teeming with fresh peaches!
Caramelized apples and buttery puff pastry? Say yes to this classic French dessert.
The sharpness of cheddar cheese balances beautifully with the tartness of apple in this rustic pie.
The blending of pears and apples, mixed with a myriad of spices, kicks a simple crisp recipe up a few notches.
An individual serving of a pear crumble lets you decide your pear-to-crumble ratio.
A flaky crust envelopes full-bodied mushrooms and delicious kale.
A beautiful vegetarian main dish that's perfect for sharing.
Consider this healthier spin on fries and ketchup.