This September apple crumble is a simple way to ease into baking season. Tender apples bake under a golden oat topping with just enough cinnamon to make it feel like fall, and a small handful of raisins adds the kind of sweetness and texture that fits naturally with the fruit.

This July cobbler puts ripe peaches to good use with a soft, jammy filling and a golden biscuit topping that bakes up with crisp edges and a tender center. It is simple enough for a weekend dessert and especially good served warm with a scoop of dairy-free vanilla ice cream.

These June apricots bake with maple syrup, lemon, rosemary, and sage until soft and glossy. Serve them warm or chilled with dairy-free yogurt, oatmeal, pancakes, or a simple scoop of dairy-free vanilla ice cream.

This May dessert is a fresh, pretty make-ahead cake with a simple almond-oat crust and a creamy blueberry filling. It is served chilled, topped with fresh blueberries, and works well for spring gatherings when you want something special that can be made ahead.

This May pie brings together two early-season favorites: tart rhubarb and sweet strawberries. The filling bakes down into a bright, jammy center, while a flaky crust, sliced almonds, and simple pastry cutouts make it feel special without making the recipe overly complicated.

These vegan matcha cake squares are lightly sweet, soft in texture, and simple to prepare. The matcha adds a distinct green tea flavor and natural color, making them a fun alternative to chocolate or vanilla cakes. They’re great for serving with tea, packing into lunches, or slicing into small bites for casual gatherings. No frosting needed—just slice and enjoy.

Comforting and lightly sweet, this vegan rice pudding is infused with cardamom and saffron, then topped with slivered almonds for texture. Made with non-dairy milk and pantry staples, this recipe comes together on the stovetop with minimal fuss. Whether served warm or chilled, it makes a satisfying dessert or cozy afternoon treat.