Berry

Sweet peaches and tart raspberries are natural partners in this summery pie, which has the easiest crust—i.e. no rolling required—you’ll ever make.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Here, the building blocks of Scottish cranachan are brought together in a different guise, layered into an alternately crisp, creamy, and fruity cheesecake. It's not as rustically simple as the dessert that inspired it, but it does, I think, stay true to cranachan's ingredient-centric ethos, with honey, raspberries, whiskey, and oats in perfect balance.

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.