easy summer desserts

Prepare this sensational summer dessert at least 1 day in advance to ensure there is enough time for the creamy, coconut, mango and macadamia mixture to set.

Coconut, mango and lime semifreddo

can coconut cream,

Coles Australian Free Range Eggs

Coles Australian Free Range Egg yolks

(165 grams) caster sugar

thickened cream

tsp finely grated lime rind

(60 milliliters) lime juice

mangoes, stoned, peeled

(45 grams) macadamias, toasted, coarsely chopped

coconut,

pineapple,

Passionfruit pulp, to serve

Mint leaves, to serve

This Crock Pot Blueberry Crisp recipe is an easy dessert packed with blueberries and oats! A simple, super delicious crock pot dessert perfect for summer!

Crock Pot Blueberry Crisp

blueberries

sugar

lemon zest

lemon juice

oats ((not instant!))

brown sugar

flour

cinnamon

nutmeg

salt

butter (, room temperature)

Spray the inside of a 6-quart crock pot with cooking spray.

Layer the blueberries on the bottom of the crock pot.

Stir in sugar, lemon zest and lemon juice; set aside.

In a mixing bowl, combine oats, light brown sugar, flour, cinnamon, nutmeg and salt.

Add the butter and cut it in with two knives or a pastry blender; cut and blend until mixture is crumbly.

Sprinkle the oat mixture over the blueberries.

Cover and cook on HIGH for 1 hour and 30 minutes, on LOW for 2 hours and 30 minutes.

Remove cover and continue to cook for 30 more minutes.

Serve.

These quick and easy Cherry Pie Bars, made with fresh (or frozen!) cherries and covered with an easy crumb topping, are easy to make and perfect to share!

Cherry Pie Bars

(300 grams) all-purpose flour

(85 grams) confectioners sugar

(282.5 grams) butter,

cherries

(14 grams) cornstarch

(18.5 grams) granulated sugar

Preheat oven to 375 °F.  Line a 9×9-inch...

Preheat oven to 375 °F.  Line a 9×9-inch square pan with aluminum foil, then lightly grease.

Make the shortbread crust. Add the flour, sugar, and...

Make the shortbread crust. Add the flour, sugar, and salt to the bowl of a food processor and pulse several times to combine.  Add the butter and continue to pulse in short, one second bursts, until the mixture resembles coarse sand.  (Alternatively: whisk together ingredients and cut butter into the dough with two knives.)

Set aside approximately 3/4 cup of the shortbread...

Set aside approximately 3/4 cup of the shortbread crust mixture.  Spread the remaining shortbread crust into the prepared pan, pressing the crumbly dough down with a heavy glass, until dough forms an even layer across the pan.  Bake for 12 minutes, then remove from the oven.

Make the fruit filling. While the crust bakes, prepare...

Make the fruit filling. While the crust bakes, prepare the filling.  In a large bowl, mix together the halved cherries, cornstarch, lemon juice, and sugar.  Spread the cherry filling over the crust.

Top with crumb topping. Crumble the rest of...

Top with crumb topping.  Crumble the rest of the remaining shortbread crust dough over the top of the cherries, trying to get an even layer across the filling.

Bake the pie bars. Return the baking pan into...

Bake the pie bars. Return the baking pan into the oven and bake until the filling is bubbling and the crumb topping is golden, 25 to 30 minutes.

Let bars cool fully in the pan and...

Let bars cool fully in the pan and cut into bars before serving.

Berry Icebox Cake is the perfect summer dessert. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.

Berry Icebox Cake

strawberries (washed and sliced)

blueberries (washed)

Jell-O Instant Vanilla Pudding

milk

whipped topping

cream cheese (softened)

box of Graham crackers

Add the instant pudding to a large bowl.

Pour the milk into the bowl and mix...

Pour the milk into the bowl and mix until pudding thickens.

Add 12 oz. of whipped topping to the...

Add 12 oz. of whipped topping to the bowl and mix together.

Next, add the softened cream cheese to the...

Next, add the softened cream cheese to the bowl and mix until well blended.

Spread a couple of spoonfuls of whipped topping...

Spread a couple of spoonfuls of whipped topping on the bottom of a 9" x 13" casserole dish (reserve the rest for the top of the dessert).

Add the first layer of Graham crackers over...

Add the first layer of Graham crackers over the whipped topping (about eight crackers).

Spread one-third of the cream cheese mixture over...

Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.

Line again with Graham crackers, then cream cheese...

Line again with Graham crackers, then cream cheese topping, then berries.

Line once more with Graham crackers.

Top with the remainder of the cream cheese...

Top with the remainder of the cream cheese topping.

Add the remainder of the whipped cream and...

Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.

Refrigerate for at least four hours to help...

Refrigerate for at least four hours to help soften the Graham crackers.

https://mediavine-res.cloudinary.com/video/upload/dmzocypx5fwg5nfjkj77.mp4

An easy blueberry pound cake recipe for cake that bakes up moist, sweet, and bursting with fresh, juicy blueberries.

Moist Blueberry Pound Cake

(1/2 pound) butter, softened

eggs

vanilla extract

salt (I use Diamond Crystal kosher salt)

lemon,

baking powder

all-purpose flour

blueberries, fresh or fresh-frozen (no need to thaw)

Preheat the oven to 350°F and grease and line a standard tube pan, bundt pan, or large loaf pan (4.5&quot; x 12&quot;). PRO TIP: Do not overfill; no matter what type of cake pan you choose, the blueberry pound cake batter should not fill the pan higher than 3/4 full. Bake any extra batter as muffins or tea-sized loaf cakes.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy and light. Add the eggs, vanilla, salt, and lemon juice (if using). Beat until smooth and light. PRO TIP: Don&#39;t forget to scrape the sides of the bowl once or twice with a rubber spatula as you go! The batter should be fully emulsified.

Mix the baking powder and flour on low, just until combined. Fold in the blueberries and mix gently, just until evenly distributed.

Pour the batter into the prepared tube, loaf, or bundt pan. Spread the batter to even the top, and sprinkle the top generously with sugar, if desired.

Bake for approximately 1 hour 15 - 20 minutes, or until a cake tester, such as a toothpick, comes out clean and the top of the cake springs back lightly. Do not overbake.TIP: If you use frozen blueberries, your baking time will increase slightly.

Remove the cake from the oven and cool on a wire rack. When the cake pan is cool enough to handle and the cake is still warm, turn the cake out onto the cooling rack to cool fully before serving. Feel free to serve as-is, or whisk up a quick confectioner sugar glaze with fresh lemon juice, water, or milk.

These strawberry shortcakes are one of our favorite easy summer desserts!

Easy Summer Desserts: Strawberry Shortcake

cornmeal

cane sugar

sea salt

coconut oil

eggs (beaten)

almond milk (more

Coarse sugar (for sprinkling, optional)

strawberries (sliced)

whipped cream or coconut whipped cream

Mint leaves (optional)

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.

Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch thick biscuits. Place the biscuits on the baking sheet.

If desired, brush the tops of the biscuits with a little almond milk and sprinkle with coarse sugar.

Bake 16 to 18 minutes or until golden brown around the edges.

Assemble the strawberry shortcakes with the biscuits, strawberries, cream, and mint, if desired.

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.

Peach Galette Recipe

Tbsp sugar

tsp fine sea salt

Tbsp unsalted butter (very cold)

Tbsp ice water (or add to desired consistency)

egg (beaten for egg wash)

Tbsp coarse sugar

peaches

Tbsp all-purpose flour

tsp cinnamon

tsp pure vanilla extract

unsalted butter

In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.

Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.

Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

How to Make the Crust:

Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn&#39;t have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.

In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.

Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It&#39;s ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

How to Assemble the Peach Galette:

https://www.youtube.com/watch?v=e0BK2TdNDuk

Learn how to make the perfect Galette Recipe. This Peach Galette is the ultimate summer dessert and it’s easier than a pie. Serve it with a big scoop of vanilla ice cream. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

PEACH GALETTE FILLING:
►1 lb peaches, about 3-4 medium peaches
►1/4 cup sugar
►1 Tbsp all-purpose flour
►1/2 tsp ground cinnamon
►1/2 tsp pure vanilla extract
►1/2 Tbsp unsalted butter

PEACH GALETTE CRUST:
►1 1/3 cup all-purpose flour
►1 Tbsp granulated sugar
►1/2 tsp fine sea salt
►1/2 cup or 8 Tbsp very cold unsalted butter
►5-6 Tbsp ice water
►1 egg, beaten for egg wash
►1 Tbsp coarse sugar

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/peach-galette-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:57 How to make galette dough in the food processor
2:07 Making dough with pastry cutter method
3:10 How to roll the dough
3:50 Peach filling
4:05 How to prep peaches
5:06 Galette assembly
6:40 How to bake galette
7:03 Review and taste test
10:08 Behind the scenes

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The Best Peach Galette Recipe - Easy Summer Dessert

Top 7 easy summer desserts recipes from across the web

The most viewed easy summer desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut, mango and lime semifreddo

Crock Pot Blueberry Crisp

Cherry Pie Bars

Berry Icebox Cake

Moist Blueberry Pound Cake

Easy Summer Desserts: Strawberry Sh...

Peach Galette Recipe

Top 7 easy summer desserts recipes from across the web

The most viewed easy summer desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut, mango and lime semifreddo

Crock Pot Blueberry Crisp

Cherry Pie Bars

Berry Icebox Cake

Moist Blueberry Pound Cake

Easy Summer Desserts: Strawberry Sh...

Peach Galette Recipe

The most viewed easy summer desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine