Fruit Dessert

The clever topping is made with a cake mix.

A "wee dram" enhances the lovely filling.

Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen cherries. Active time: 20 min Start to finish: 1 1/4 hr

A new look for Australia's favorite dessert -- this recipe from Martin Webb, chef at Georges in Melbourne can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving.

In this pie, dried cherries, cherry preserves and fragrant spices accent crisp green apples.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).

The topping spreads as it bakes, forming a crisp cookie-like layer.

The pastry for this tart is very light and crisp. For best results, handle it as little as possible and keep it cool. You will need a 12 1/2- by 1-inch fluted round tart pan with a removable bottom, available at cookware shops and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.

Enriched with a little cream and sugar, jumbo-size refrigerator biscuits become shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll need, you could bake extras at the same time and save them for breakfast the next day.