These hand held cherry pies make for perfect take along picnic or barbecue fare.
'fruit desserts' on Serious Eats
To celebrate the Fourth, these star-shaped biscuits are topped with a strawberry-blueberry sauce and a dollop of whipped cream.
These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book.
A wonderfully moist and buttery cake loaded with juicy baked strawberries.
This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.
Frozen banana popsicles coated in chocolate and nuts.
Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
A super easy, no-bake strawberry shortcake.
This kuchen combines a rich yeast cake with a spring-inspired fresh strawberry rhubarb puree and yes, plenty of spiced crumbs on top.
Jell-O molds can be as clever and sophisticated as you can imagine. This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with booze & fruit?
This deep dish, pie-like peach sweet is a classic dessert from Appalachia that's a great summer offering for a crowd.
This old fashioned peach cobbler has a trick: a tea cup or ramekin catches all the juices during baking, making for a delicious syrup.
Since appearing in Southern Living magazine in February 1978 as the recipe of a Mrs. L.H. Wiggins of Greensboro, North Carolina, Hummingbird Cake has become the magazine's most requested recipe of all time. While this beloved Southern classic is chock full o' goodies like bananas, pineapple, and pecans, it's not a fussy to prepare, making it a favorite for picnics and barbecues.
With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. Note, the fruit with large seeds, like blackberries, will require additional time for straining.
This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks.
The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
Poached pears make a great dessert on their own, but my favorite use for them is as an ingredient in baked goods. Poaching the pears before using them in quick breads, muffins, cakes, and pies gives them vibrant, spicy flavor and ensures that they won't be undercooked or dried out. Feel free to customize the spice combination that you use to your taste.
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.
The recipe is dense with vibrant egg yolks, lightened with meringue, and saturated with bittersweet chocolate. The ginger-and-pepper spiced wine-poached pears that top this cake are fiery orange, tinted with beet, as an ode to the opening night regalia of the turning foliage.
Perfectly ripe figs are so jewel-like on their own that they hardly need any embellishment to make a perfect dessert. But run them under the broiler with a touch of vanilla and honey, and you'll take fig perfection to a whole new level in ten minutes or less.