summer dessert recipes

Have you ever made ice cream with your kids? Well, this 2 ingredient ice cream is the ideal recipe to start with. Get them to fold in their favourite flavours for a special treat.

2 ingredient ice cream recipe

pouring cream

tin sweetened condensed milk

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart.  This is one of my all time favorite rhubarb recipes.

Strawberry Rhubarb Crumble

strawberries

rhubarb

all purpose flour

sugar

brown sugar

butter

old fashioned rolled oats

cinnamon

pecan

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.

In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.

Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Leftovers should be stored in refrigerator.

Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!

YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!

I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I've never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.

I saw bunches of rhubarb at my local grocery store - I'm heading back for a bunch because this recipe has gotta happen - with ice cream! :)

Oh my! This Crumble looks so amazing! I still haven't tried Strawberries and Rhubarb yet, but I need to try this for sure!

The 40 best and most popular summer dessert recipes including all the fruit pies, refreshing frozen treats, easy no-bake recipes, and fruity baked goods. 

40 Best Summer Treats

You can make or prepare most of these summer dessert recipes ahead of time. You can store the pies and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. The frozen treats can be stored for up to 3 months or more in the freezer. Confirm storing instructions by checking each recipe.

To reheat any of these desserts and serve them warm as if they just came out of the oven, you can reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. I would check on it every 5 minutes until ready. If heating from frozen, let it thaw first and then reheat.

This Peach Cobbler Recipe is made with fresh, juicy peaches and a tender buttery crust. This classic southern dessert will have your mouth watering before it&#039;s even out of the oven! 

Peach Cobbler

unsalted butter (melted)

tbsp baking powder

tsp salt

milk

peaches

lemon juice

tsp vanilla extract

Preheat Oven/Melt Butter

Preheat oven to 375 degrees farenheit. Place butter in a 13x9 inch baking dish and melt in the microwave.

Mix crust ingredients

In a medium sized bowl, mix together the flour, 1/2 cup sugar, baking powder, and salt. Pour in the milk and whisk until most of the lumps are gone. Pour over the top of the melted butter but do not stir.

Make the peach filling

Combine the peaches, 1/2 cup sugar, lemon juice, and vanilla extract in a medium sized sauce pan. Bring to a boil over high heat, stirring occasionally. Pour over the top of the butter and crust batter but do not stir.

Bake

Bake uncovered in the preheated oven for 40-50 minutes until top is nicely golden brown. Allow to cool just slightly before serving. Serve warm on its own, or with vanilla ice cream.

A traditional lattice-top blackberry pie is given an upgrade with the addition of honey and fresh thyme!

Honey Thyme Blackberry Pie

flour

Tablespoons granulated sugar (30 grams)

salt

unsalted butter (cubed and cold (230 grams))

sour cream (plus more if needed (120 grams))

blackberries

runny honey (150 grams, add more if blackberries are tart)

thyme leaves (chopped)

vanilla

cornstarch (50 grams)

In a large bowl, whisk together the flour, salt, and sugar.

Sprinkle the butter all over the flour. Use your clean hands to squish the flour and butter together until you get a crumbly mixture. Add ½ cup of sour cream and mix with a fork until the flour is moist (if you find it too dry, add more sour cream, but a maximum of another Tablespoon).

Transfer the dough to a lightly floured work surface and using your hands shape it into a ball. Use a knife to cut the ball in half. Form into two disks. Flatten each half into a disc (form the disks so that there are no cracks) and wrap in cling wrap. Place in the refrigerator for at least 1 hour.

Dough:

In a large bowl, gently toss blackberries with honey, lemon juice, thyme, vanilla, and cornstarch; set aside.

Remove one pie dough disc from the fridge, and on a lightly floured surface roll it out into a roughly circular shape about 12 inches in diameter. Transfer the rolled-out pie dough into the 9-inch pie dish, and shape it so that it's snug against the dish sides.

Separate the egg white and egg yolk. Beat the egg white in a small bowl and brush the dough and its edges with half of the beaten egg white. Chill in the refrigerator while you roll out the top crust.

Roll out the second ball of pie dough for the top crust. Spoon the berry mixture into the dough-lined pie dish.

Top the pie with the remaining crust by weaving a lattice design or cut slits to vent a solid crust. Fold the edges back over themselves and use your fingers to crimp to seal the edges.

Place the pie back in the refrigerator for 45 minutes or in the freezer for 15-20 minutes.

When ready to bake, preheat the oven to 400 °F place the rack on the lower third with a baking sheet inside.

For the egg wash, add the yolk to the rest of the egg white, and whisk.

Just before baking, brush the top of the pie with the beaten egg and sprinkle with sugar.

Bake for 15 minutes, then reduce temperature to 350 °F and bake for additional 35-40 minutes or until the filling is bubbling and the crust is golden brown.

Remove from oven and let cool before slicing.

Top with ice cream or whipped cream, if desired. Store leftovers in the refrigerator for up to 3 days.

Make the filling:

This ice cream slice uses sweetened condensed milk and can include your favourite chocolate bars or lollies. It's a perfect dessert for summer days and great to pass around at parties.

Ice cream slice recipe

pkts malt biscuits

tin (400 grams) sweetened condensed milk

thickened cream

Crunchie bars, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5701761089001&=domain=kidspot

5348771529001-5701761089001

These summery Watermelon Cupcakes have fresh watermelon flavor in both the cake and frosting so you get a double dose of fruity deliciousness in every bite.

Watermelon Cupcakes Are the Sweetest Way to Enjoy Summer

white cake mix

watermelon

vegetable oil

Red food coloring

Yummy, Yummy and Yummy Again is the Only Way to Describe These Cherry Cheesecake Dessert Jars. One of My Favorite Seasonal Activities ...

Cherry Cheesecake Dessert Jar

Mason jars Six 1/2 pint sized

Graham cracker 1¼ cups

Unsalted butter ¼ cup

Sugar ¼ cup

Cream Cheese 8 oz

Powdered sugar 1 cup

Vanilla extract 1 tsp

Heavy cream 1 cup

Cherry pie filling 12.5 oz can

Prepare graham cracker layer     

In a small bowl, mix 1¼ cups of graham cracker crumbs, ¼ cup of butter, and ¼ cup of sugar until combined and coated in butter. 


Prepare cheesecake layer   

In a mixing bowl, use an electric mixer to combine 8 oz of plain cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 cup of heavy cream until smooth and fluffy. 


Fill mason jars 

In 6 mason jars, divide the buttery graham crackers as the base layer then top each one with the cream mixture, divided evenly. 


Refrigerate 

Add cherry pie layer

Once chilled, add the final layer of cherry pie from 1 can, divided evenly, to top. 


Serve

Enjoy immediately or chill in the fridge for a little longer. 


https://www.youtube.com/embed/hn1uhQiRczs?feature=oembed

Top 8 summer dessert recipes recipes from across the web

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

Top Tags

2 ingredient ice cream recipe

Strawberry Rhubarb Crumble

40 Best Summer Treats

Peach Cobbler

Honey Thyme Blackberry Pie

Ice cream slice recipe

Watermelon Cupcakes Are the Sweetes...

Cherry Cheesecake Dessert Jar

Top 8 summer dessert recipes recipes from across the web

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

Top Tags

2 ingredient ice cream recipe

Strawberry Rhubarb Crumble

40 Best Summer Treats

Peach Cobbler

Honey Thyme Blackberry Pie

Ice cream slice recipe

Watermelon Cupcakes Are the Sweetes...

Cherry Cheesecake Dessert Jar

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