Celebrate each season’s bounty with easy baked fruit desserts. Enjoy everything from a beloved peach pie to a strawberry crisp classic. There are recipes for everyone, featuring apples, strawberries, peaches, and blueberries.
These treats are perfect for any occasion, offering summer delights and fall comfort foods. If you’re looking for healthy options, you’ll find vegan, gluten-free, and lighter desserts that taste amazing.
Key Takeaways
- Fruit desserts bring out the natural sweetness and flavors of fresh fruits.
- Recipes cater to all seasons, from summer delights to winter specialties.
- Health-conscious options include vegan, gluten-free, and lighter desserts.
- Popular choices range from classics like peach pie to refreshing tarts.
- Variety ensures there is a perfect dessert for every occasion and taste preference.
Fruit Crisp: The Ultimate Versatile Dessert
Imagine summer in your kitchen — that’s what a fruit crisp brings. This dessert is easy and can be made with any fruit you like. Use fresh, frozen, or canned fruits to make the ultimate summer treat.
Introduction to Fruit Crisps
Fruit crisps mix sweet fruit with a crunchy top. You get juicy filling and a crumbly topping in one bite. It’s a comforting treat loved by many.
Ingredients and Preparation
Here’s what you need for a simple fruit crisp:
- 6 cups of mixed summer fruits (like nectarines and berries)
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
For the topping, you will mix:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ¾ cup packed brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup oatmeal (not instant)
- ½ pound (2 sticks) cold, unsalted butter, cut into pieces
Combine filling ingredients in one bowl and topping in another. Put the fruit mix in a dish, add crumble on top, and bake at 350°F. Bake for 40-45 minutes until it’s golden.
Variations with Seasonal Fruits
This fruit crisp recipe is flexible. Change the fruits with the seasons. Try peaches and blueberries, or go for apples in the fall. The recipe serves six and has about 351 calories per serving.
| Fruit Crisp Nutrient Content | Percentage |
|---|---|
| Total Fat | 18.4% |
| Saturated Fat | 12.8% |
| Sugar Content | 62.7% |
The crisp topping and juicy filling balance perfectly. This dessert is a hit all year round.
Classic Banana Pudding
Classic banana pudding is a timeless favorite from the South. It features layers of creamy vanilla pudding, ripe bananas, and light whipped cream. These are all tucked between crisp wafer cookies. This dessert mixes traditional banana flavors for a mouthwatering treat.
To make this at home, gather 5 organic bananas, 2 boxes of Nilla wafer cookies, and 4 cups of whipped cream. Alternatively, Chessman cookies or Graham crackers can offer a unique twist.
For homemade vanilla pudding, you’ll need unsalted butter, almond milk, egg yolks, sweetened condensed milk, and arrowroot or cornstarch. Add vanilla extract, cinnamon, and nutmeg for extra flavor. This combo creates a creamy and delightful base.
If you want a simpler version, try a vanilla pudding mix. It makes the process easier, turning the classic treat into a quick dessert.
Building the pudding is easy: layer the vanilla pudding, banana slices, and wafer cookies. Finish with meringue or whipped cream. For a golden meringue, whip together 3 egg whites, granulated sugar, and ½ cup marshmallow cream. Bake until it’s lightly browned.
Read detailed instructions to make this delightful dessert. It’s sure to be a hit at any event.
- Speed up banana ripening by placing them near warmth or atop the fridge.
- To keep banana slices fresh longer, add lemon juice. They’ll last 3-4 days.
- Keep leftover pudding in the fridge, sealed well, for 2 to 3 days.
| Ingredients | Quantity |
|---|---|
| Granulated Sugar | ¾ cup |
| All-Purpose Flour | ⅓ cup |
| Evaporated Milk | ¾ cup |
| Whole Milk | 2 cups |
| Egg Yolks | 3 large |
| Salted Butter | 2 tbsp |
| Ripe Bananas | 5 organic |
| Nilla Wafer Cookies | 2 boxes |
| Whipped Cream | 4 cups |
| Egg Whites (for meringue) | 3 large |
| Marshmallow Cream (for meringue) | ½ cup |
Follow these steps and tips to create a Southern banana pudding everyone will love. It’s a charming and irresistible treat for your loved ones.
Delicious Berry Tarts
Berry tarts are beautiful and tasty with their bright berries and creamy mascarpone. They mix the sourness of fresh berries with the sweet crust and custard. It’s a dessert everyone should try.
Types of Berries to Use
Choosing the right berries is key to a great tart. For a colorful and balanced tart, use:
- Strawberries
- Blueberries
- Raspberries
- Blackberries
These berries make the tart tasty and good-looking. It shows off the best of seasonal berries.
Making the Perfect Crust
The crust is very important for a tart. Make a buttery and crisp crust easily with this simple recipe:
| Ingredients for Crust | Quantity |
|---|---|
| All-Purpose Flour | 1½ cups |
| Butter | ½ cup (chilled and cubed) |
| Granulated Sugar | ¼ cup |
| Egg Yolk | 1 large |
| Ice Water | 2 tablespoons |
Heat your oven to 375°F (190°C). Blind bake the crust for 12-15 minutes until golden. Poke it with a fork before baking to avoid puffing. For more, see this berry cream tart recipe.
Assembling the Tart
To put your tart together, follow these steps:
- Put 2 cups of vanilla custard into the cooled crust.
- Add about 1½ cups of mixed fresh berries on top.
- Brush on warmed apricot jam to make the berries shiny.
- Chill the tart for 30 minutes before serving to blend the flavors.
This recipe is simple and results in a stunning and tasty tart. Keep it in the fridge for up to 3 days in a sealed container. Don’t freeze it, as it might change the texture of the custard and fruit.
No-Bake Blackberry Cheesecake Bars
Want a sweet snack without the oven? Try no-bake blackberry cheesecake bars. They’re the perfect, easy summer dessert. They mix the creaminess of yogurt-based cheesecake and the tartness of fresh blackberries. This makes for a perfect way to cool off.
Begin by cooking 6 oz. of blackberries with 1/4 cup of sugar and juice from half a lime. It takes about 8 minutes and you’ll get a great topping. While it cools, make the crust. Crush a sleeve of graham crackers and mix with 5 tablespoons of melted unsalted butter.
Press this crust firmly into an 8”-x-8” dish. Then, in a bowl, whip 1 cup of heavy cream until stiff. This makes the cheesecake light and fluffy. Next, mix together 16 ounces of cream cheese, 1 cup of powdered sugar, 1/4 cup of Greek yogurt, 1 teaspoon of vanilla, lime juice, and a pinch of salt. Your filling will be creamy and smooth.
Spread the filling over the crust. Dot it with spoonfuls of the blackberry mix. Drag a toothpick through to create swirls. Chill the cheesecake for at least 4 hours or overnight. Then, enjoy your no-bake cheesecake cut into 9 pieces. It’s the perfect mix of sweet and tangy.
Each piece has about 415 calories, 41g of carbs, and 38g of fats. So, it’s both rich and satisfying. You can keep them in the fridge for 2 days, or freeze them for 3 months. Just remember to thaw them in the fridge before enjoying.
