frozen fruit

The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn’t get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.

Sour Cream and Fruit Scones

all-purpose flour,

granulated sugar

baking powder

salt

unsalted butter (1 stick)

cherries (halved), peaches (in bite-size pieces) or berries

sour cream

egg,

Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.

In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.

Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.

Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that’ll work, too.

Berry Buttermilk Cake

vegetable oil

buttermilk

eggs

vanilla extract

all-purpose flour

baking soda

berries

Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.

Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They’re super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.

Peanut Butter Blackberry Bars

unsalted butter

peanut butter or almond butter

110 grams packed light or dark brown sugar

(10-ounce 285-gram) bag frozen blackberries, raspberries, blueberries

Flaky salt (optional)

Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.

In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.

Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.

Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

When fresh fruit is lacking in the winter, using frozen fruit brightens up your breakfast. Try this berry good five-minute oatmeal.

5-Minute Oatmeal with Frozen Fruit

raspberries

oats

milk (any fat percentage

maple syrup

Place the berries in a microwave-safe bowl and...

Place the berries in a microwave-safe bowl and cook for 30 seconds until partially thawed. Set aside. (Don't have a microwave? Thaw your berries in the fridge overnight.)

Place the oats and milk in a small...

Place the oats and milk in a small saucepan and swirl to combine.

Cover and cook over medium-low heat until the...

Cover and cook over medium-low heat until the liquid comes to a simmer.

Uncover, stir, and continue to cook until most...

Uncover, stir, and continue to cook until most of the liquid has been absorbed.

Remove from the heat and stir in the...

Remove from the heat and stir in the berries and any juices.

Top with maple syrup and serve.

All of the deliciousness of a decadent blueberry crumble, but made with just a handful of simple, wholesome ingredients, making this an ideal weekend morning treat! It&#039;s oil free, refined sugar free, and meal-prep friendly too!

Lightened Up Blueberry Breakfast Crumble

oatmeal (old fashioned or quick cooking work well)

cinnamon

¼ tsp kosher salt

ripe, spotty banana

almond butter

pecans

oz blueberries

tbsp flour

Preheat oven to 375 degrees.

Add the oats, cinnamon, and salt to a mixing bowl and stir to combine. Mash the banana and add it to the bowl along with the almond butter and maple syrup. Mix well and stir in the pecans. Set aside.

Prep

Then toss the berries with flour. Coat evenly and then transfer to a baking dish. Top with the cinnamon oat mixture and bake for 45 minutes or until golden brown and bubbly around the edges. Note:  Make sure you bake it long enough. I find that this crumble usually needs the full 45 minutes in my oven but it starts to look done around 30 minutes, so don&#039;t be fooled and pull it out too soon! You want the top to get a little crispy on top :)

Bake

Top with a dollop of plain, unsweetened vegan yogurt, a drizzle of almond butter, and some fresh fruit like berries or apple slices if desired. Fun twist: if you&#039;re seving this as a healthy dessert, top these warm berry crumble with a scoopo of vegan ice cream or some coconut whipped and your favroite toppings! So good :)

Serve

Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.

Vanilla-Fruit Smoothie

soy, rice

apple

vanilla extract,

banana,

Combine everything in a blender. Pulse the machine, then turn it on and purée until smooth. If you’re not getting enough action, add juice or water a little at a time until the machine gets a grip. Serve immediately.

My vegan strawberry cashew smoothie is a portable, potable breakfast that is equally satisfying, nourishing, and delicious.  It is also Paleo, and has no added sugar.

Vegan Strawberry Cashew Smoothie 

(250 mL) chilled nondairy milk

(250 mL) cold water

strawberries

(1.8 oz/50 g) raw cashews

(15 mL) fresh lemon juice

monkfruit powder (or sweetener of choice)

Place all of the ingredients in a blender...

Place all of the ingredients in a blender and blend on high speed until smooth. Pour into glasses and serve.

Top 8 frozen fruit recipes from across the web

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

Top Tags

Sour Cream and Fruit Scones

Berry Buttermilk Cake

Peanut Butter Blackberry Bars

5-Minute Oatmeal with Frozen Fruit

Lightened Up Blueberry Breakfast Cr...

Vanilla-Fruit Smoothie

Vegan Strawberry Cashew Smoothie

Vegan Strawberry Cashew Smoothie

Top 8 frozen fruit recipes from across the web

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

Top Tags

Sour Cream and Fruit Scones

Berry Buttermilk Cake

Peanut Butter Blackberry Bars

5-Minute Oatmeal with Frozen Fruit

Lightened Up Blueberry Breakfast Cr...

Vanilla-Fruit Smoothie

Vegan Strawberry Cashew Smoothie

Vegan Strawberry Cashew Smoothie

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