Baking

Lightly spiced fall fruit sits under a simple crust that's sure to delight. While these mini pies may look like they're made by a pro, they're easy enough for beginner bakers to master. (Plus, check out instructions below for an even-easier single-pie variation.)

Enjoy this dish while it's still warm, topped with vanilla ice cream.

Made with butter, sugar, flour and little else but chocolate chips, this recipe from food scientist Jennifer Pallian is essentially a shortbread cookie. The fat completely coats the flour particles, which prevents gluten from forming, which in turn results in absolutely zero chewiness. Instead? Pure buttery, crumbly bliss

This dessert features a sweet filling with a delectable biscuit topping. Fun fact: traditionally, the biscuits were placed on the fruit in small rounds, which made it look like cobblestones.

Ripe strawberries—and their short shelf life—remind us to seize joy when we can. And what better way than with dessert?