Simple summer desserts let fresh fruit do all the work

There’s just something about a Midwest summer that makes fresh fruit taste even better. Whether it’s juicy peaches, tart rhubarb, or handfuls of sweet blueberries, this is the time of year when simple desserts really shine. The best part? They don't have to be complicated.

If you've ever avoided baking because it felt too intimidating, these recipes are for you. I'm far from a professional baker, and if I can pull these off, you absolutely can too. No fancy techniques, no complicated ingredients — just easy, rustic desserts that let the fruit do all the work.

From buttery Peach Rhubarb Biscuits to a warm Peach Walnut Streusel with a crunchy cinnamon topping, and a beautiful Blueberry Galette that looks bakery-worthy with almost no effort, each recipe is packed with fresh summer flavor. They're perfect for backyard cookouts, family gatherings, or simply making the most of the season's produce while it's at its peak.

So grab your favorite fruit, turn on the oven, and let’s make the most of summer one easy dessert at a time.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Blueberry Galette

1 prepared refrigerator pie crust

1 pint of blueberries (12 ounces)

⅓ cup Splenda (feel free to use real sugar)

1 tablespoon lemon zest

1 tablespoon lemon juice

2 tablespoons corn starch

1 tablespoon coarse sugar

1 egg yolk mixed with a splash of water for egg wash

Preheat the oven to 400°F. Line a baking sheet or pizza pan with parchment paper.

In a medium bowl, mix the blueberries, Splenda, lemon juice, lemon zest and cornstarch. Let sit for 10 minutes.

Roll out the pie dough onto the prepared baking sheet. Spoon the blueberry mixture into the center, leaving a 2-inch border around the edges.

Fold the edges of the dough over the filling, pleating as you go. Leave the center exposed.

Whisk together the egg yolk and a splash of water. Brush the egg wash over the crust, then sprinkle with coarse sugar.

Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbling.

Let cool for at least 15 minutes before slicing.

Serve warm or at room temperature, plain or topped with whipped cream, vanilla ice cream or Greek yogurt.

Makes: 8 servings

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes

— Biz Velatini

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Peach Rhubarb Biscuits

250 grams cottage cheese (we used 2%)

2 eggs

3 tablespoons butter, melted

2 tablespoons honey

250 grams flour

1 teaspoon salt

3 teaspoons baking powder

⅓ cup sugar

⅓ cup rhubarb, chopped

2 cups peaches, diced

Heat oven to 400° F.

Mix the cottage cheese, eggs, butter and honey in a small bowl. Set aside.

In a large bowl, mix the flour, salt, sugar and baking powder together. Toss in the rhubarb and peaches and toss to coat.

Add liquid to dry ingredients and mix just until combined.

Place on a cutting board, shape into a large square, and cut the biscuits into 9 pieces.

Place biscuits on parchment lined paper and bake for 15-18 minutes.

Let cool.

Makes: 9 biscuits

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes

— Biz Velatini

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Peach Walnut Streusel

For the filling:

2 large peaches, chopped

⅛ cup sugar

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

¼ teaspoon salt

For the streusel topping:

¼ cup walnuts, chopped

¼ cup flour

⅛ cup sugar

⅛ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons butter

Preheat the oven to 350° F.

In a medium bowl, mix the peaches, sugar, cornstarch, ¼ teaspoon cinnamon and salt. Let sit for 15 minutes.

While the peaches rest, make the streusel by mixing the walnuts, flour, sugar, brown sugar and 1 tablespoon cinnamon. Cut in the butter with a fork or your fingers until crumbly.

Spray a small baking dish or pie plate with nonstick cooking spray. Pour in the peach mixture and spread evenly.

Sprinkle the streusel evenly over the peaches.

Bake for 45 minutes, or until the peaches are bubbly and the topping is golden brown.

Let cool for 10-15 minutes before serving. Enjoy warm, plain or topped with vanilla ice cream or whipped cream.

Store leftovers in the refrigerator for up to 7 days.

Makes: 4 servings

Prep Time: 10 minutes; Cook Time: 45 minutes; Additional Time: 15 minutes; Total Time: 1 hour 10 minutes

— Biz Velatini