Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness.
Pies Tarts And Crumbles
How can one humble galette be sweet and flaky, and salty and sour? By combining poached quince and fresh goat cheese, that's how. Slices of the fruit are simmered in sugar and vanilla and arranged over a tart mix of chevre and crème fraîche.
The dense, nutty flavor of this cake from Zoe Nathan's Huckleberry reminds me of the skin of a Bosc pear: tan and textured, but ultimately yielding to something sweet. And it's no coincidence that this cake boasts three pears' worth of fruit. They're used to separate a layer of oat and almond flour crumble, and a wheat germ and rye flour-flavored cake. It's just as homey and welcoming as you'd expect.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
The combination of baked fruit, vanilla, and brown sugar found in this recipe from Huckleberry is absolutely intoxicating. And it's truly simple to put together—chances are, the ingredients are already in your pantry. An oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover.
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
This ice cream pie takes all of the flavors of our favorite Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie crust base stopped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies.
Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.
What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. It bakes up beautifully, a layer of pistachio cream mingling with juice from the mixed selection of fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch.
Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table.
Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor.
Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note.
Thick, juicy slices of nectarines are stewed in sweet wine and spices, then gently laid on a bed of tart crust in this Fruitful dessert. Nectarine syrup is distilled from the simmering fruits, and used as a garnish.
Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream.
The best apple turnover you will ever have. Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple-and-cinnamon filling that's perfectly cooked throughout.
Juicy oven-roasted plums sweetened with cinnamon sugar top buttery and flaky puff pastry in these quick and easy tarts. Using our recipe for quick and easy blitz puff pastry, they're incredibly easy to make and still deliver tons of real butter flavor.
It's just what you want in a sour cherry pie: tongue-tingling fruit (and a dash of almond extract) encased in an easy-to-weave lattice crust.
Hunks of creamy white goat cheese are scattered like clouds over warm pear slices and a whole wheat crust. Sound good? Go for it—this delicious tart is easy to make.
What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
There are several fruits in this pie, but not in the way you'd expect. First, an egg yolk-and-cornstarch grapefruit custard is made, into which is added a cup of pomegranate seeds. The entire thing is ensconced in a whole-wheat crust, garnished liberally with whipped cream and, of course, more pomegranate seeds.