Fruits
1057 recipes found
Junkberry Pie
Underneath a firm, thick layer of sweet and tart cream lies a deep sea of berries, a combination known as “Junkberry” at Royers Round Top Cafe in Round Top, Texas. Husband and wife owners JB and Jamie Royer added the fruit pie to the menu in 2011 after Mr. Royer’s father’s 60th birthday, when the cafe’s baker at the time brought a pie with a similar topping to the party. That dessert inspired the junkberry version — a mix of berries, peaches and apple — which became one of the top sellers at the small town restaurant, located about 90 minutes east of Austin. Utilizing frozen berries and peaches makes this pie accessible year-round, but fresh fruit can be used in their places. Follow the cafe’s lead and serve it with a big scoop of vanilla ice cream.
Doughnut Shop-Style Apple Fritters
The joy of eating these doughnuts comes as much from the flavor of the apple and cinnamon in each bite as from the texture – the crunch of the sugar-glazed fried exterior and the soft, pillowy pull-apart pieces of a buttery, yeasted doughnut. One doughnut-shop secret to the perfect apple fritter: use a lot of cinnamon. It is going to seem like a mistake, but fried doughnuts (see Tip) require a lot more apple, cinnamon and salt for the flavor to punch through than if they were baked. The second trick, which achieves that crispy but melt in your mouth texture: chop the dough. It might seem a bit fussy but they don’t have to be exact cuts, you just need 1/2-inch pieces. The texture will be like monkey bread but in an amazing apple fritter doughnut.
Peanut Butter-Banana Bread With Chocolate Chips
Peanut butter and bananas make a delightful sandwich. Why not put them together in a loaf? The peanut butter gives the banana bread a pleasant savory edge. Be sure to use sweetened, conventional peanut butter, but the texture — chunky or smooth — is up to you. The chocolate chunks already give this bread a dessert vibe, but if you’d like to go all out, finish the cooled loaf with this salted caramel glaze (stirring in a tablespoon of peanut butter along with the sugar).
Apple Bread
This towering loaf is packed with applesauce and chopped apples, plus lots of cinnamon and nutmeg. Enjoy a slice with a cup of tea in the afternoon or turn it into dessert with a scoop of ice cream or whipped cream. Use tart, firm baking apples (such as Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap) in this cake for best results. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.
Apple Cake
This cake is a bit of a choose your own adventure. Make it as is, without any topping at all, for a simple apple-packed treat, or pump up the flavor with a coating of cinnamon sugar (or pumpkin spice) that bakes up into a crunchy crust in some spots and gooey glaze in others. If you really want to take it to another level, add a drizzle of cream cheese icing that takes this cake into cinnamon roll territory. Use tart, firm baking apples: Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap are all great options. We’ll leave it to you whether to peel or not to peel.
Cardamom Coffee Banana Bread
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Apple-Blueberry Crisp With Panko-Pistachio Topping
A crisp is one of the easiest high-reward desserts to put together, especially for those of us who prefer a pint of ice cream on most nights. Why not have both? What’s special about this crisp is that it takes the assignment seriously, with panko bread crumbs in the topping, for extra crispness, and a pinch of cardamom for added warmth. Underneath, the blueberries become molten as they bake, and the lemon juice brings out apple’s tart pleasures. Like any warm crisp, this one is best served with a scoop of ice cream.
Apple and Broccoli Salad
This vibrant, gutsy raw broccoli salad has fresh flavors that play on bitterness, fruitiness and texture. Ordinarily tough to eat, stringy broccoli stalks become magically crisp and tender if you peel the woody outside, then thinly slice the peeled spears crosswise against the fiber grains that run along its length. The sweetness of red apple works seamlessly to balance the bite of the raw green vegetable, but for sour seekers, a Granny Smith apple can be divine (and intensely puckery). This salad makes a nice, light lunch with crusty bread and extra shards of Parmesan or is great as a side dish to chicken.
Sour Cream Pancakes With Cardamom Apples
Sweetened and sauced by buttery, sautéed cardamom apples and a two-ingredient maple-sour cream blend, these pancakes are a delicious way to ring in autumn. The pancakes are even special on their own, moist and light thanks to the addition of sour cream. Mixing the flour and the sour cream together before gently folding in the eggs makes for a fluffier pancake. The floral sweetness of the caramelized cardamom apples is a perfect contrast to the tang of the maple sour cream. This recipe can be easily doubled to feed a crowd or scaled down to feed just two.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”
Banana Muffins
The quintessential breakfast on-the-go, these banana muffins are tender, light and just sweet enough. A pinch of cinnamon is all they need but 1/2 cup of chopped walnuts, chocolate or even candied ginger wouldn’t hurt. Starting the oven at 425 degrees gives the muffins a boost right at the start. The water in the batter (from the bananas and sour cream) turns to steam quickly and the muffins puff up and create a nice dome. Lowering the heat to 350 degrees then allows them to cook through more gradually. Just don’t forget to turn the oven down right before you pop the muffins in.
Apple Cider Chicken With Apples and Parsnips
In this skillet dinner, seared chicken cutlets are topped with stewed, melt-in-your-mouth, tart Granny Smith apples; earthy, nutty parsnips; and sweet apple cider. The apple cider is used to deglaze the pan, extracting maximum flavor from the seared chicken bits stuck to the bottom of the skillet. Serve with mashed potatoes, olive oil-fried bread or a simple green side salad. To bring more warmth to the dish, don’t hesitate to infuse spices into the simmering apple cider sauce, like cinnamon, black pepper, a dash of cardamom or nutmeg. Depending on the sweetness of the apple cider, you might prefer a little more acidity to brighten each bite, in which case a small splash of apple cider vinegar at the end would be welcome.
Apple Galette
An apple galette is the quintessential fall dessert. With so few ingredients and only a bit of sugar, the apples can really shine. Look for sweet apples that hold their shape after baking like Golden Delicious, Pink Lady or Honeycrisp. If you’d like a little more acidity you can mix the apples to include more tart varieties like Granny Smith. Brushing the crust with heavy cream helps achieve a bit of shine and nice color. If you don’t have heavy cream, you can use milk or a lightly beaten egg to create a similar effect.
Easy Blueberry Cream Scones
All you need is a bowl, fork and baking sheet to make these scones, which end up crisp on the outside and tender within. The recipe doesn’t include the added step of cutting butter into flour, which yields the kind of sturdier, breadier scones found in bakeries and requires extra tools, skills and time. Instead, it’s a streamlined version of cream scones, where the dough is often rolled or patted flat then cut into rounds or wedges. Dropping the batter onto the baking sheet in mounds not only makes these easier to throw together, it also ensures the scones stay soft, as does a short rest in the refrigerator. Folding in berries make these lovely for breakfast or brunch, while stirring in currants gives them a classic tea time feel. They’re rich enough to enjoy on their own, but they also taste great slathered with jam and clotted cream or butter.
Mango Lime Loaf Cake
Mango and lime are a delightful yet underrated duo that shine in this easy tropical loaf cake. And the best part is you don’t need a mixer for the batter. If you can whisk, you can make this. When it comes to baking, loaf cakes are where it’s at: You simply combine the ingredients in one bowl, pour the batter into the pan, slide it into the oven, set the timer and go about your day. The key is to not overmix the batter, which would result in a super dense loaf. Mixing gently yields a tender, moist cake with zesty citrus and surprising bites of mango throughout. It’s a lovely simple treat with wonderful payoffs.
Tahini Apple Tart
If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust.
Coconut Piña Colada
Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Freezing coconut water into cubes takes a bit of forethought, but the act of blending them into the drink in lieu of standard ice cubes results in a drink that is layered with coconut flavor. The (optional) float of high-quality dark rum tips the drink toward party fare, and chilling your glasses in the freezer before pouring from blender to glass ensures the drinks stay frosty for as long as possible.
Easy Apple Buckle
This buckle is a one-bowl dessert that’s as scrumptious as it is easy to prepare. Apple slices are nestled together and become jammy during the long bake. With just a little batter peeking between each slice there’s no mistaking this bowl-scraping buckle for a snacking cake. Melting the butter inside the baking pan in the hot oven does double duty: It melts the fat, making it easier to combine with the batter, while also greasing the plan. Plus, that melted butter gives a crispy exterior for extra caramelization of the buckle along the pan’s edges. Serve this with a scoop of ice cream for a simple, yet indulgent treat.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
Island Vibes Zucchini Bread
This zucchini loaf is the ultimate summertime remix of a classic favorite. Zucchini bread is a welcome standby treat and jazzing it up with fresh charred pineapple and coconut really elevates its flavor. The key to perfecting this recipe lies in removing as much moisture as possible from the zucchini so the bread does not end up compact, weighed down by the vegetable’s water. Light and fluffy is the goal and using a towel to squeeze out excess liquid works wonders. Also, charring the pineapple in your kitchen removes its excess juice and gives it a smoky essence without having to light the grill. If you already have your grill going, you can cook the pineapple on it for even deeper charred notes.
Mango Labaniyad (Creamy Custard)
A much loved creamy custard dessert in many Somali households, labaniyad is a fixture during Ramadan, when it is often enjoyed as the sweet end to an iftar meal, and other special gatherings. A boxed custard mix is often used, and the results might be topped or mixed with an assortment of fruits such as mangoes, bananas, melons, strawberries or grapes. While the custard base is not typically fruit flavored, this recipe utilizes sweet, ripe mangoes for deeper flavor and nods to the fruits that normally decorate this dessert.
Peach Crumble Bars
Peach crumble bars are such a great way to enjoy fresh peaches while they're in season, and the bars are perfect for back to school!
No-Churn Apricot & Honey Ice Cream
This ice cream is made with a simple 2-ingredient base of sweetened condensed milk and heavy cream, and a swirl of homemade apricot jam and honey.
Blueberry Pizza
A classic old-school Swedish dessert made easy with store-bought pizza dough and filled with fresh blueberries and sugar. It's delicious, simple, and quick!