We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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With summer’s bounty of fruit, the dessert possibilities are endless! Ripe berries and juicy stone fruit reign supreme during the warm months, and we’re giving you two simple recipes to make them shine, courtesy of Shannon Roche and Meagan Benz of Crust Vegan Bakery. Shannon and Meagan, two vegans who grew up in the South, saw an opportunity for (and a void of) vegan baking. Enter Crust, where everything is lovingly made by hand with all natural ingredients, is 100% vegan, and uses no artificial colors, flavors or preservatives. Crust is currently taking online orders for contactless pickup or delivery. In the meantime, prepare your own dairy-free fruit tart and/or cobbler!

Shortbread Tart Shells
Yield: five 4” tarts or one 9” tart

1 1/2 cups flour
1/3 cup confectioner’s sugar
pinch sea salt
6 oz cold Earth Balance

In a food processor combine flour, confectioner’s sugar and salt and pulse to mix ingredients. Add Earth Balance in small pieces to food processor and pulse until the dough comes together.

Chill for ten minutes. Fill tart pans and bake at 350 degrees until golden, approximately 10-15 minutes for 4” pans and 20-25 minutes for a 9” pan.

Note: For fruit tarts, let the tart shells cool completely. You can fill them with a pastry cream or even a pudding of your choice, and then top with sliced fruit, and if you’re feeling fancy, whipped cream (the dairy free coconut whip is delicious!). Be creative with your combinations – lemon cream with blueberries, chocolate filling with strawberries, vanilla creme with cherries. The sky’s the limit. 

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Peach Cobbler
Yield: 9×13” pan, approximately 12 servings

Peach Filling:
2/3 cup sugar
4 tbsp cornstarch
2 tbsp cinnamon
2 tbsp ginger
2 lbs peaches, sliced

Mix together dry ingredients in bowl. Add sliced peaches and toss to combine. Pour into 9×13” pan, cover with foil, and bake for 20 minutes at 400 degrees before adding the biscuit topping (see below).

Biscuit Topping:
2/3 cup nondairy milk
1 tbsp white vinegar
2 cups flour
1 tbsp baking powder
1/3 tsp salt
1/4 cup sugar
4 oz Earth Balance

Add vinegar to milk to let it curdle. In food processor, combine all dry ingredients and mix to combine. Add Earth Balance in small piece and pulse until crumbs form. Add milk mixture and gently stir together.

Add biscuit dough in small dollops across top of pan. Sprinkle with additional sugar if desired. Bake for an additional 20 minutes at 425 degrees.

Fruit should bubble and biscuits will sink in a bit, but will be firm where sticking out of the fruit. Let cool 15-20 minutes before eating. Best served warm!

For those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!