How many people actually like eating fruit? Be honest with me. Eating fruit inside your dessert makes it a lot easier to eat the fruit. These desserts are really good and are worth trying.
This is a French dessert that is more elegant than cobblers and crisps but is easier to make. Enjoy eating fruit with these desserts.
Ingredients:
Steps:
1. Arrange a rack in the middle of the oven and heat to 400 degrees. Coat a 10-inch cast-iron skillet with the butter and set it aside.
2. Remove the stems and pit the cherries. Pitted cherries can go in whole or halve, raspberries whole, fresh figs, and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced. Set the fruit aside.
3. Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
4. Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses. Pour the batter into the prepared pan. Top evenly with the fruit.
5. Bake until set, puffed, and golden brown around the edges, about 50 minutes. Place the skillet on a wire rack and let cool for 15 minutes, it will deflate. Dust with powdered sugar, if you want, cut into wedges or scoop, and serve warm. Enjoy!
This cherry pie cobbler is topped with 7-up soda and baked until golden. These desserts are best served warm, but eating it cold is also good.
Ingredients:
Steps:
1. Preheat the oven to 350 degrees.
2. Pour the cherry pie filling into the bottom of a 13×9-inch baking pan.
3. Sprinkle the dry cake mix evenly over the top of the pie filling.
4. Slowly pour the 7-up over the cake mix.
5. Place the baking pan in the oven and bake for 45 minutes at 350 degrees.
6. Serve warm with ice cream or whipped cream.
Blueberries are my favorite fruit ever, so I love everything with blueberries in it. These desserts, in particular, are really good and I highly recommend them.
Ingredients:
For the Topping:
Steps:
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch pie plate.
2. Make the Filling: In a large bowl, toss together the blueberries, vanilla, lemon juice, cornstarch, and salt until well coated. Transfer the filling to the prepared pie plate.
3. Make the Topping: Wipe out the bowl, then chop the butter into small pieces and add it to the bowl, with the oats, sugar, flour, vanilla, salt, and lavender. Pinch it all together with your fingertips until it forms a shaggy, sandy dough. Sprinkle the topping evenly over the filling.
4. Bake for about 45 minutes, or until the filling bubbles and the topping is golden brown. Allow cooling for at least 15 minutes.
This is a giant cookie with lots of fruit on top of it. This is one of the desserts with the most fruit on it if you want to eat extra fruit for the day.
Ingredients:
Steps:
1. Preheat the oven to 350 degrees. Cream together the butter and sugar in the bowl of a stand mixer for a full three minutes. Scrape sides and add in vanilla and egg. Mix until combined.
2. Add flour and baking powder to the bowl. Mix slowly at first, gradually getting faster as the dough comes together. The texture should be like Play-doh. Add a little flour or water as needed to get the dough to be soft and pliable.
3. Dump the dough onto a floured surface. Use a rolling pin and roll until it is about 1/4 inch thick. Use cookie cutters to make the cookies the shape you want. Transfer the dough to a silicone-lined cookie sheet.
4. Bake at 350 for 6-8 minutes, or until the centers are puffy and no longer glossy. Get the cookies out of the oven before they start turning brown. If they turn brown, the cookie will be dry and flaky.
5. Frosting: Combine all the ingredients in the bowl of a stand mixer using the whisk attachment. Whip until well combined. In a separate bowl, use beaters and whip the heavy whipping cream until stiff peaks form.
6. Gently fold the buttercream and whipping cream together until combined and smooth. Spread a generous amount of whip cream frosting onto the sugar cookie base. Top with fruit of your choice.
These are almost like granola bars, but they have a vanilla glaze on them. These desserts are really good and also really healthy for you.
Ingredients:
Vanilla Gaze, optional:
Steps:
1. Place a rack in the center of your oven and preheat it to 375 degrees. Line an 8-inch square baking pan with parchment paper so that the paper overhangs two sides, like handles.
2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer on the bottom of the prepared pan.
3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon of sugar. Sprinkle the reserved crumbs evenly over the top. There will be some strawberries showing through still.
4. Bake the bars for 35-40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack and let it cool completely.
5. The Glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Using the parchment paper, lift the bars out of the pan. Drizzle with the glaze, slice into the size bars you want and serve.
This is a coffee cake that you can eat for breakfast or dessert. These desserts have coconut and fruit, and they taste really good.
Ingredients:
Steps:
1. Preheat the oven to 350 degrees. Spray a 9×13-inch pan with nonstick spray.
2. Stir together eggs, sugar, baking soda, salt, vanilla, and cinnamon in a large bowl using a wooden spoon or spatula. Stir in a fruit cocktail with juice, then stir in flour. Pour into the prepared pan.
3. Stir coconut and brown sugar together and sprinkle over the top of the cake. Bake for 25-35 minutes or until golden brown and a toothpick comes out mostly clean.
4. Make the glaze by whisking powdered sugar and enough milk for a pourable consistency. Drizzle over the cake. Serve warm or room temperature. Store loosely covered for up to two days.
These are kind of like individual pies that are filled with fruit. These desserts are very good and you’ll want to eat all of them when you make them.
Ingredients:
The Filling:
The Topping:
Steps:
1. Make the crust: Preheat the oven to 350 degrees. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract, and stir until dough forms. Press the mixture into a 10-inch tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.
2. Prick all over with a fork, and bake until golden, 20 to 25 minutes. Let it cool completely.
3. Make the filling: In a medium bowl, using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract, and beat until no lumps remain. Fold in whipped cream.
4. Spread filling over cooled crust and arrange fresh fruit on top.
5. In a small microwave-safe bowl, heat together preserves and 2 teaspoons of water until warmed, about 30 seconds. Brush over the tart and refrigerate until well chilled, 2 hours.
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