See all that delicious fruit spilling out? You could fill this with any kind of fruit: Summer apricots, spring berries, fall pears. I was smitten by this recipe when I saw it at O Pistachio. I am always looking for easy, last-minute ways to dress up seasonal fruit into a dessert, and while this crumble and this cobbler (and this one too) have served well, this shortcake is my latest favorite. You make a basic pastry dough and line a cake tin with it. Then you pat in the fruit, and top it with another round of the dough. It's marginally more work than a fruit crisp or crumble, but not by much, and it turns out a very pretty cake-like dessert that sits prettily on a cake plate. This one is highly recommended; I'll be revisiting it very soon in my own kitchen.
• Get the recipe: Apple & Blueberry Shortcake from Bill's Food, at O Pistachio Related: Recipe: D.I.Y. Strawberry Shortcake (Images: Faith Durand)