fruit dessert

With a handful of freeze-dried fruit, you can make a whipped cream that's as intensely fruity as it is colorful. Whether you choose blueberries, raspberries, or cherries, it's a quick and easy alternative to ice cream for topping your favorite summer pie. Because the dehydrated fruit helps bind the cream, it's also super stable, making it an ideal frosting for layer cakes and cupcakes. You can even refrigerate it for up to a week without having to re-whip!

Super-Thick and Fruity Food Processor Whipped Cream Recipe

freeze-dried blueberries, raspberries,

sugar (1/4 cup; 50 grams)

heavy whipping cream (2 cups; 455 grams)

In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 1 minute. Add cream and stir with a fork to be sure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Once mixture is thick and creamy, enjoy immediately or transfer to an airtight container and refrigerate up to 1 week.

Grilled Peach Crumble Recipe Will Make Your Summer Complete

unsalted butter,

all-purpose flour

brown sugar

sugar

cinnamon

Morton's kosher salt

peaches

Homemade whipped cream

Our FAVORITE Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients. The end result is the perfect cobbler!

Blueberry Cobbler

blueberries ((fresh

lemon zest

Tablespoons butter

baking powder

salt

milk

Preheat oven to 350 degrees F.&nbsp;

Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.&nbsp;

Serve warm, with a scoop of ice cream, if desired!

https://content.jwplatform.com/videos/ur79JZ9K.mp4

An easy Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients.

An easy, no bake dessert that looks pretty too! Cherries In the Snow is a sweet, creamy, layered dessert with angel food cake.

Cherries in the Snow

9" pre-baked angel food cake

cream cheese (room temperature)

Cool Whip ((thawed))

cherry pie filling ((2 cans))

In a large bowl, whip the cream cheese, powdered sugar and milk until smooth.

Gently mix in the Cool Whip.

Break the cake into small pieces and add into the whipped mixture.

Fold to combine and place in a 9x13 baking pan.

Spread the cherry pie filling on top and refrigerate until serving.

This moist cinnamon-spice Applesauce Coffee Cake recipe is made with homemade applesauce and topped with a sweet, crunchy walnut streusel.

Applesauce Coffee Cake Recipe

tbsp butter

flour

walnuts (chopped finely)

tsp baking powder

tsp baking soda

tsp salt

eggs

apple sauce (see Note below)

vanilla

In a bowl, cream the flour and butter together using a fork or pastry cutter.

Stir in the rest of the ingredients and set aside.

For the Streusel Topping

Preheat the oven to 375 degrees F for 9x13 inch baking pan, or 350 degrees F for 8 x 8 inch baking pan. Grease pan with nonstick spray. (See Note below)

In a bowl, cream the butter and flour together using a pastry cutter.

Add the rest of the ingredients and mix well.

Pour the batter into the baking dish and level off the batter.

Drizzle on the streusel evenly over the top of the batter.

Place in the oven and bake on center rake in oven. Begin checking for doneness at 30 minutes with a toothpick that has been inserted in the middle of the cake and comes out clean. Keep in mind that a deeper pan (8x8) will take longer to bake, so allow for an increase of bake time accordinging.

Once done, remove cake from the oven and allow to cool 10 minutes before slicing. Enjoy!

For the Coffee Cake

This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn't compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.

Pistachio Dacquoise, Cardamom Ganache and Orange Syrup

tbsp blanched almonds

tbsp pistachios

cornstarch

white

1 cream of tartar

tbsp

oz g) dark chocolate, chopped

cardamom

cup ml) 15% cooking cream

ml) orange juice

tbsp sugar

oranges

With the rack in the middle position, preheat the oven to 250°F (120°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, letting it hang over two sides.


In a small food processor, finely chop the almonds and pistachios with the cornstarch. 

In a bowl, whisk the egg white and cream of tartar with an electric mixer until foamy. Gradually add the sugar, while whisking, until stiff peaks form. Fold in the nut mixture with a spatula or whisk. Spread evenly in the baking pan.


Bake for 35 minutes. Let cool completely in the pan. Pass a thin blade between the pan and the dacquoise. Unmould and break into pieces.


Dacquoise

Meanwhile, place the chocolate and cardamom in a bowl.

In a small pot, bring the cream to a boil. Pour over the chocolate and let sit for 1 minute without stirring. Whisk the mixture until smooth. Cover and refrigerate for 2 hours. The ganache will keep for 1 week in an airtight container in the refrigerator.


Ganache 

In a separate small pot, bring the orange juice and sugar to a boil. Let reduce by half. The syrup will keep for 1 week in an airtight container in the refrigerator.


On a work surface, supreme the oranges by removing the skin, pith and membrane with a knife and divide into skinless sections.


Orange Syrup

On each plate, place a quenelle of ganache, about 3 tbsp (45 ml) in size. Add a few segments of orange and a few pieces of dacquoise. Drizzle with orange syrup. Sprinkle with chopped pistachios, if desired.


Assembly

https://cdn.jwplayer.com/v2/media/UCVG3t8d

How to Section Citrus

An easy sherbet recipe that's perfect for summer's bounty of fresh blueberries.

Blueberry Buttermilk Sherbet

blueberries ((about 1½ pints))

buttermilk

lemon

vanilla extract

Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.

Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.

Apples mellow rhubarb&#x27;s tart bite in this rustic fruit dessert lidded with crisp, whole grain crumbles. Now including vegan, gluten-free, and refined sugar-free variations.

Apple Rhubarb Crisp with Maple and Ginger

large semi-tart apples,

rhubarb, leaves

ginger root

vanilla paste

fine sea salt

all-purpose flour ((or 1 tablespoon cornstarch))

(110 g) old-fashioned rolled oats (gluten-free if needed)

(140 g) whole wheat, spelt,

butter

vanilla ice cream,

Position a rack in the lower third of the oven and preheat to 350ºF.

If the apple skins are red and pretty, leave them on; or peel them, it&#x27;s your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.

In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit.

Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.

Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.

When you can&#039;t decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds with my Blueberry Peach Cobbler with Oatmeal Cookie Streusel!

Blueberry Peach Cobbler

old-fashioned oats or quick cooking oats

blueberries

peaches (about 4 medium)

lemon juice

Preheat oven to 350°F.

Combine flour, sugars, and cinnamon in a bowl; cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly. I like to use my fingers because the warmth of your fingers soften the butter just enough to bring the mixture together somewhere between a ball of dough and dry and crumbly. (I don’t add the oats until after this step because it cuts the oats into tiny bits.)

Stir in oats. I used quick cooking oats in this photo because I had it on hand but I prefer the look and texture of old-fashioned oats.

Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw. Spoon filling into a greased 9-inch square baking dish or 2-quart casserole. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

This frozen peach cobbler is sweet and simple and easy to throw together. You use frozen peaches right from the freezer so you always have time to make this beauty. Inspired by Joanne Fluke&#x27;s book Peach Cobbler Murder.

Frozen Peach Cobbler

butter, melted

butter, room temperature

Preheat oven to 350 degrees F.

Spray 9x13 inch pan with nonstick spray.

Add the peaches to a large mixing bowl.

In a small mixing bowl combine sugar, flour,...

In a small mixing bowl combine sugar, flour, cinnamon, and salt.

Pour the dry mixture over the peaches and...

Pour the dry mixture over the peaches and toss.

Add peaches to the prepared pan. Sprinkle any...

Add peaches to the prepared pan. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.

Drizzle the top with melted butter.

Combine the flour, sugar, cinnamon, baking powder, and...

Combine the flour, sugar, cinnamon, baking powder, and salt in a small mixing bowl.

Cut in the butter until the mixture looks...

Cut in the butter until the mixture looks like coarse cornmeal.

Add beaten eggs and mix.

Drop spoonfuls of the topping onto the peach...

Drop spoonfuls of the topping onto the peach mixture. The topping will be thick so it's best to do it in little drops and try to spread out as best you can.

Bake uncovered for 50-60 minutes.

Gluten-free peach cobbler is easy and will form the foundation of your new life-long obsession with this vintage one-pan dessert.

Gluten Free Peach Cobbler

butter (8 T), melted

gluten-free flour

t Baking powder

t Xanthan Gum

t Kosher salt

Grated zest of half a lemon

Grand Marnier

Preheat oven to 375 degrees. Butter a 9-1/2 x 13-inch baking pan.

Mix the flour, sugar, baking powder, salt and Xanthan gum (if you are using it) together in a medium bowl.

Add the milk, peach syrup, and Grand Marier and mix lightly.

Add the melted butter (slightly cooled) and mix until just incorporated. 

Place the peaches evenly on top of the batter BUT DO NOT MIX THEM IN. Arrange the peach slices however you want but resist the urge to stir everything together. Sprinkle the lemon zest over peach slices.

Bake until the batter rises slightly around the peaches and the crust is golden brown.

You can use fresh peaches or frozen peaches if you wish. You will need approximately 2 cups. See below for tips on peeling fresh peaches.

Light, airy, and swirled with sweet peaches, brown butter, and cinnamon sugar. This baby takes almost no time to make, is super simple, and so incredibly delicious. Nothing beats this skillet Dutch baby pancake on a Rocky Mountain summer morning!

Brown Butter Cinnamon Peach Dutch Baby

peach, thinly sliced

all purpose flour

whipped cream and maple syrup

1. Preheat the oven to 450 degrees F. Place 4 tablespoons butter and the sliced peaches into a 10-12 inch cast iron skillet. Place the skillet in the center of the oven for 5-8 minutes, until the butter is browned.2. In a blender, combine the eggs, milk, flour, vanilla, 1 teaspoon cinnamon, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.&nbsp;3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.4. In a small bowl, combine the remaining 1 teaspoon cinnamon and the sugar.&nbsp;4. Remove the Dutch Baby from the oven and sprinkle with cinnamon sugar.&nbsp; If desired, serve topped with whipped cream and maple syrup. EAT.

The easy Blueberry Crisp recipe is quick to make and perfect for any summertime BBQ!

Blueberry Crisp

quick oats

Preheat oven to 350°F. Coat a 9&#215;13 (3- quart) baking dish with non stick spray, set aside.

Crisp

In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Stir to combine completely. Set aside while you make the filling.

Filling

Place the blueberries in another large bowl. Add in the lemon juice (and zest if using), sugar, and cornstarch. Stir gently to combine and coat all the blueberries. 

Spread the blueberries in the prepared pan and top evenly with the crisp mixture. 

Bake for 45 &#8211; 50 minutes until the crisp is browned and the blueberries are bubbly. Allow the crisp to rest for at least 20 minutes before serving. Can be enjoyed warm, room temperature or cold.

You guys are going to love this easy to make dessert!

Blueberry Brown Betty

blueberries ((see note))

juice of 1/2 a lemon

kosher salt

bread crumbs ((see note))

(1 stick) unsalted butter, melted

vanilla ice cream

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter and 3 tablespoons sugar.2. Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs.&nbsp;3. Transfer the skillet to the oven and bake for 45-50 minutes, until the top is golden and the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving the brown betty with ice cream or heavy cream.&nbsp;

This cherry cobbler is perfectly sweet and slightly tart! Sour cherries and a buttery batter bake together to create a decadent treat. Top this warm cherry cobbler with a scoop of vanilla ice cream for the ultimate dessert!

Top 40 fruit dessert recipes from across the web

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