fruit Archives - Chattavore

9 Amazing Summer Fruit Desserts

July 10, 2020

One of the best things about summer is the fruit! Of course it’s delicious on its own, but how can you resist these 9 amazing summer fruit desserts?

a photo collage showing 9 different summer fruit desserts

Summer fruit desserts are one of my favorite things! Summer produce is one of the best parts of summer, in my opinion. And while there is really nothing better than a perfectly ripe fresh peach that doesn’t need a single grain of sugar added to it, summer fruits are amazing to bake with. Pies, cakes, tarts, cobblers…there’s really no limit to the desserts that you can make with your farmer’s market haul. Here are 9 of my favorites!

Strawberries

The first sign of summer is fresh strawberries. They don’t stick around for long, but a beautiful fresh strawberry is like nothing that you’ll find in the grocery store in the middle of winter. I’ve got quite a few strawberry desserts to share with you!

Strawberry Pie

This is a slight adaptation of my grandmother’s recipe. She was an amazing cook, but of all the things that she made, this was one of the things that got me most excited. No red Jell-o in sight!

Check out this recipe

From her book of handwritten retro recipe cards and clippings, my grandmother's strawberry pie might be my favorite thing she made. It's easy and so tasty! | recipe from Chattavore.com

Strawberry Cream Pie With Pretzel Crust

If you mash together my strawberry pie recipe and that strawberry pretzel salad that you will find at every southern potluck, you’ll get this pie. With a salty pretzel crust, a tangy cream cheese layer, and luscious strawberries, this pie has it all!

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Strawberry cream pie with pretzel crust is the pie of my dreams! | chattavore.com

Strawberry Fluff

I’m not going to try to sell fluff to you as a “salad”, but as a dessert, this fluff is easy and just so good! Whipped cream, cream cheese, strawberries, and marshmallows…I mean, how can you go wrong?

Check out this recipe

Who doesn't love strawberry fluff? This version is made with fresh strawberries, fresh whipped cream, cream cheese, and marshmallows. | Recipe from Chattavore.com

Blueberries

As I type this, I just picked a pint jar full of blueberries from the bushes in my front yard, and that makes me so happy. I probably won’t get enough to make any of these delicious desserts, but supermarket blueberries (even frozen!) are amazing here!

Blueberry Dump Cake From Scratch

I’m guessing that we can all agree that “dump cake” really needs a new name…but I already made over the recipe. Usually made with cake mix, this dump cake is made from scratch with pantry ingredients and it is perfect with a scoop of ice cream on top!

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Blueberry Creme Brûlée

Creme brûlée is my husband’s favorite dessert. It seems intimidating, but really, it’s so easy! I love to put a blueberry compote in the bottom of the ramekin before I bake the brûlées. So delish!

Check out this recipe

Blueberry creme brûlée is a simple but fancy dessert that is a perfect use for fresh summer blueberries (but is just as good with frozen)! | Recipe from Chattavore.com

Blueberry Pineapple Pie

After watching a documentary about pies and learning about a pie called the “Blue Hawaiian” I had to figure out how to make it myself. This pie pairs blueberry and pineapple with a streusel topping. Unexpected and amazing!

Check out this recipe

Think of all things summery and you have blueberry pineapple pie - complete with a buttery coconut crumb topping, it's summer at its best! | recipe from Chattavore.com

The Best Blueberry Pie

The name says it all. This pie is loaded with blueberries with a beautiful golden crust. Serve it with ice cream or whipped cream. Either way, it lives up to its name!

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Peaches

I think peaches may be my favorite fruit, so its odd that I really don’t have that many peach recipes on my blog. But the two that I have are pretty great, if I do say so myself.

Peach Breakfast Crisp

A summery dessert that doubles as breakfast? Yes, please! This peach crisp is perfect for dessert with ice cream or with yogurt for breakfast.

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Peach Fried Pies With Raspberry Sauce

A callback to peach melba, these fried pies are full of peachy flavor with perfectly golden crust and a delicious raspberry dipping sauce.

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Seasonal peaches and raspberry sauce pair perfectly in this Southern take on peach Melba, fried pies! | chattavore.com

Apple Blondies with Walnuts and Whiskey Caramel + Video

September 10, 2017

Apple blondies with walnuts and whiskey caramel are (1) rich; (2) decadent; (3) perfect for Fall; and (4) made in one bowl. ONE BOWL! Scroll down for the video.

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Apples = Fall Food

Apple Blondies? Yep, apple blondies. With walnuts. Maybe I’ve mentioned here a time or two that apples are pretty much a quintessential Fall food for me? One day recently I was struck with the need for a chewy, cinnamon-y bar cookie full of apples. Apple-walnut blondies. And they would be topped with caramel sauce. With salt. And whiskey. Definitely whiskey.

One Bowl Baking

It didn’t take me much digging to find a recipe that was perfect for adapting to make exactly what I needed. Yvonne Ruperti’s book One-Bowl Baking has a whole section devoted to bar cookies, which makes sense because what use is a bar cookie if it isn’t easy? Brownie, blondies, lemon squares, magic bars…they are perfect desserts because they come together quickly and don’t require rotating through cookie sheets over and over and over.

Whiskey Caramel

It took a little playing around to get the recipe right…turns out that when you throw a couple of apples into the batter it adds enough volume to require 15 or 20 more minutes of baking. No biggie, though. That just gives you a little extra time to stir together the caramel, which I promise you won’t want to omit. Though you can leave out the whiskey (I used Chattanooga Whiskey, by the way) if you must. And the salt, though I really have no idea why you would do that.

Moderation is Key

Another thing…if you bake these apple blondies in an 8×8 pan you will look at the pan and think to yourself, “Maybe I should just cut nine squares.” Don’t do it. If you do, you will end up with a stomach ache. No one really ever thinks of fruity desserts as rich, but this one, full of butter and white sugar and brown sugar, is, especially when accompanied by homemade caramel and some ice cream (not pictured…it really doesn’t need ice cream at all).

After the 9-bar debacle, I made these again and took them to work, this time cut into 32 pieces. I came home with 4 pieces. I’d call that success. I didn’t share my caramel, because I wanted to hoard it in my fridge for dipping apples and pear slices and spoons into. And that’s exactly what I did.

Apple blondies with walnuts and whiskey caramel are perfect for a get-together or just a fun snack or dessert for your family!

Click here to save this recipe to your Pinterest Fall and Baking boards!

This post contains an affiliate link. This means that if you click the link and make a purchase on Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Plate!

Mary

Yield: 9-16 blondies

Apple Blondies with Walnuts and Whiskey Caramel

The blondies are adapted from the book One-Bowl Baking by Yvonne Ruperti. The caramel is adapted from Sally's Baking Addiction .

15 minPrep Time:

40 minCook Time:

55 minTotal Time:

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Ingredients

For the Caramel

1 cup (200 grams) granulated sugar
6 tablespoons ((90 grams) unsalted butter, cut into 6 pieces
1/2 cup (120 ml) heavy cream
2 tablespoons whiskey (I used Chattanooga Whiskey)
1 teaspoon kosher salt

For the Blondies

13 tablespoons (185 grams) unsalted butter, softened
1 2/3 cup (330 grams) packed brown sugar, light or dark
1 1/4 teaspoons salt
1 tablespoon vanilla extract
2 large eggs
1 3/4 cup (245 grams) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 medium apples, peeled, cored, and chopped (I used MacIntosh)
3/4 cup (85 grams) walnuts, toasted and coarsely chopped

Instructions

For the caramel: using a wooden spoon, stir the sugar in a medium saucepan over medium heat until melted and light golden in color. Be sure to stir constantly and don’t let it burn! Add the butter, one tablespoon at a time, stirring each until melted before adding the next. Be careful as the sugar will bubble when add the butter and boiling sugar is essentially the same as boiling hot lava. Once all the butter is melted, add the heavy cream and, with the heat turned off, the whiskey. Turn the heat back on and boil for one minute, continuing to stir constantly. Remove from the heat and stir in the salt. Allow to cool until no longer molten before serving.
Preheat the oven to 350 degrees. Liberally butter an 8-inch square baking pan.
In a large bowl, use a sturdy spoon to stir together the butter, brown sugar, salt, and vanilla until well combined and smooth. Add the eggs, one at a time, and stir until completely combined.
Add the flour, baking powder and baking soda, and cinnamon. Stir until well combined. Fold in the apples and walnuts.
Spread the batter in the prepared baking pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan then cut into 9 or 16 pieces. Serve with warm caramel.

https://chattavore.com/apple-blondies-whiskey-caramel/

Print the recipe for apple-walnut blondies!

Blueberry Creme Brûlée + Video

July 31, 2017

Blueberry creme brûlée is a simple but fancy dessert that is a perfect use for fresh summer blueberries (but is just as good with frozen)! Scroll down for video.

Click here to save this recipe on Pinterest!

Creme Brûlée Obsession

Philip loves creme brûlée. Anytime that we go out to dinner at an upscale restaurant, I can count on eating creme brûlée unless I want to order my own dessert. He is pretty much obsessed with the stuff. I mean, not that I mind. Creme brûlée is freaking delicious.

Blueberry Creme Brûlée

My blueberry creme brûlée is lightened up a little bit, with milk in addition to the heavy cream (creme brûlée is usually made with all cream). You can make the homemade blueberry sauce ahead of time if you want…the recipe comes together quite quickly. It does take some time to cook and chill, but this blueberry creme brûlée is so worth it, and most of that time is hands-off! You can also leave out the blueberries or use another berry instead!

Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!

Click here to save this recipe to your dessert board on Pinterest!

Mary

Yield: 4 custards

Blueberry Creme Brûlée

15 minPrep Time:

1 hr, 30 Cook Time:

1 hr, 45 Total Time:

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Ingredients

For the Blueberry Sauce

1 cup fresh or frozen blueberries
1/4 cup sugar
1/4 cup water

For the Creme Brûlée

4 egg yolks
1 1/3 cup heavy cream
2/3 cup milk
1/4 cup granulated sugar, plus about 4 teaspoons to brûlée
pinch salt

Instructions

To make the blueberry sauce, combine the blueberries, sugar, and water in a small saucepan and set over medium-high heat. Stir constantly, mashing the berries slightly with the spoon, until the sauce thickens somewhat. Divide the sauce among 4 6-ounce ramekins.
Preheat the oven to 300?Fahrenheit.
In a medium bowl, whisk the egg yolks until they are homogenous. Set aside.
In a medium saucepan, whisk together the cream, milk, sugar, and salt. Set over medium heat and cook until the sugar has dissolved.
Pour a ladleful of the warm cream mixture into the egg yolks and whisk to combine. Add the tempered egg yolks into the pan of warm cream and whisk until completely combined. Strain into a large measuring cup or another container with a spout.
Place the ramekins with the blueberry sauce into a 9-inch square baking pan. Divide the cream mixture among the ramekins. Pour water into the pan until the water reaches halfway up the sides of the ramekin. Cover with foil and bake, checking often for doneness, for 45 minutes up to 1 1/2 hours, until mostly set but still slightly jiggly (it took 1 1/2 hours in my countertop oven).
Allow the custards to cool in the pan to room temperature then refrigerate until completely chilled. Sprinkle the custards evenly with granulated sugar and brûlée with a kitchen torch until the sugar is completely melted. Allow to stand until the sugar has cooled down, then serve.

Notes

This recipe is adapted from the book My Paris Kitchen by David Lebovitz.

https://chattavore.com/blueberry-creme-brulee/

This recipe is adapted from the book My Paris Kitchen by David Lebovitz.

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This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, see my disclosures. Thank you for supporting my blog!

Easy Scones with Plums and Greek Yogurt + Video

July 28, 2017

These easy scones with plums and Greek yogurt are full of good stuff – yogurt, whole wheat, and fruit – and they’re so delicious you won’t be able to resist! (Scroll down for video)

Click here to save this recipe on Pinterest!

Scones v. Biscuits

A while back one of my friends posted on Facebook about trying what some tout as the best biscuit in Chattanooga (I contend that my biscuits are the best in Chattanooga…I still need to open that biscuits and gravy food truck). A British friend of hers commented that she really didn’t understand what an American biscuit was, as “biscuit” is the word that Brits use for what we in the States call a cookie. I commented and told her that I thought of a biscuit as a slightly more moist, savory scone.

I think that was a pretty decent explanation.That post and my tea at the English Rose made me start thinking that scones are really something that I don’t make enough. I mean, I love scones, and even though they’re not exactly like biscuits they’re definitely just as easy.

Plum Scones

A couple of weeks ago I was racking my brain trying to think of a recipe to put some fresh plums into. I considered putting them into my chicken biscuits, but ultimately decided that was a peach’s job and instead decided that plums needed to go into some easy scones. These easy scones have fresh chopped plums, Greek yogurt, and milk. I even went and healthed them up even more by adding some whole wheat flour.

Authentic? Eh.

I’m not going to lie…the butter and Greek yogurt make these plum scones pretty dang tender and biscuit-like, so I don’t want anyone fussing that they aren’t authentic. I’m a Southern cook, so it’s going to come across in just about everything I make. Still, if you taste these easy scones I don’t think you’re going to complain, especially if you have them with some salted butter or some lemon curd (my personal preference). And whether you have a cup of coffee or tea, I don’t think you can go wrong. Try them and see for yourself!
Shared on Meal Plan Monday on Southern Bite!

Mary

Yield: 8 scones

Easy Scones with Plums and Greek Yogurt

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

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Ingredients

1 cup all-purpose flour
1 cup whole wheat flour (I used white whole wheat)
1/2 cup + 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, cut into small cubes and chilled
1/2 cup milk
1/2 cup plain Greek yogurt
1 cup chopped fresh plums (3-4 plums)
2 tablespoons heavy cream or milk

Instructions

Preheat the oven to 450 degrees.
In a large bowl, combine the flours, 1/2 cup of sugar, baking powder, salt, and baking soda.
Using your fingertips or a pastry blender, work the butter into the flour mixture until only small pieces of butter are visible. Stir in the Greek yogurt and milk.
Turn the scone dough out onto a floured surface. Fold and turn until a cohesive dough forms. Form into a large rectangle (use a rolling pin if needed - I just patted it out with my hands).
Sprinkle the chopped plums onto the dough and roll the dough into a tube. Flour again and form a disc, about 8-10 inches in diameter. Cut into 8 triangles and place on a baking sheet.
Brush the tops of the scones with heavy cream or milk and sprinkle with the additional tablespoon of sugar. Bake for 15-20 minutes, until golden brown on top and no longer doughy. Serve warm with butter, jam, lemon curd, or clotted cream.

https://chattavore.com/easy-scones/

One-Bowl Easy Cherry Cobbler

May 18, 2017

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DunkinCreamers #CollectiveBias

As always, all opinions are my own. Thank you for supporting the brands that keep my blog running!

My easy cherry cobbler is super-simple…it’s mixed in a single bowl, contains just a few ingredients, and you can have it in the oven in under 20 minutes!

My secret aspiration? To be Ina Garten. I mean, obviously I don’t want to actually assume her identity, but GAH. I love everything that woman produces.

I checked Cooking for Jeffrey out from the library the other day. It’s a little thing I like to do when I am trying to decide if I want to buy a cookbook or not. With her books, it’s pretty much always going to be a yes, but it’s a good way for me to justify it to my husband. Okay, to myself. In the book, Ina talks about how when she was first married she spent hours and hours cooking elaborate meals, even though she had a stressful job in politics. After purchasing her store in the Hamptons, she realized that what people really wanted was simple food…like roasted chicken and chocolate chip cookies.

I feel like that’s kind of my story too. I remember the first totally from scratch meal that I made for Philip. It was New Year’s Eve 2001 and I spent the entire day making tomato-basil pasta, Caesar salad, and homemade baguettes. Nothing too fancy, but seriously. I spent the.entire.day. making it. These days I rarely spend that much time cooking. Don’t get me wrong, I love to cook. But when friends are coming over I’m more likely to serve them hamburgers or smoked pork shoulder (don’t you wanna be my friend?) that the homemade ravioli I liked to serve friends back when I was a new wife.

I’ve come to realize that there’s nothing better than a simple dessert and a simple cup of coffee. My morning creamer of choice is actually just plain old half and half, but my afternoon coffee is usually a flavored latte or a regular cuppa with some sort of flavored syrup or creamer. I recently discovered these Dunkin Donuts®Coffee Creamers, and the Dunkin Donuts®Extra Extra Creamer – made with real sugar, milk, and cream – is rich, smooth, and gives just a little something extra (hence the name!) to your coffee!

And when it comes to desserts? I’ve pretty much given up on desserts that require more than one bowl. As for cakes, layer cakes are not my jam anymore. Sheet cakes and bundts are my cakes of choice. And cobblers? Well, how can you go wrong with an easy cherry cobbler? This cherry cobbler is mixed up on one bowl and it comes together in less than 20 minutes. And I just used the Dunkin Donuts®Extra Extra Creamer in my topping..simple perfection! This one-bowl, easy cherry cobbler is a simple dessert that is sure to make me (or you) the next Ina Garten, and it’s perfect for summer since fresh cherries will be in season any time now! For more fun ways to use Dunkin Donuts®Coffee Creamer, check out this website. For a simple twist to your coffee and cobbler, Dunkin Donuts®Coffee Creamers are a great choice!

I picked up my Dunkin Donuts®Coffee Creamer at my local Walmart Neighborhood Market, which has become my go-to spot when I don’t feel like grocery shopping (their grocery pickup is the best!). It’s also a great place to grab a couple of things on your way home from work. Wherever you pick up your Dunkin Donuts®Coffee Creamer, you can find a $0.75 rebate from Ibotta here!

Shared on Meal Plan Monday on Southern Plate!

Mary

Yield: 12-16 servings

One-Bowl Easy Cherry Cobbler

20 minPrep Time:

40 minCook Time:

1 hrTotal Time:

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Ingredients

5 cups fresh, pitted or frozen cherries
1 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon almond extract

For the Topping

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold, unsalted butter, cut into cubes
1/4 cup Dunkin Donuts®Extra Extra Creamer (you could also use Dunkin Donuts®Original Creamer or Dunkin Donuts®Vanilla Creamer)

Instructions

Preheat the oven to 400°. In a large bowl, combine the cherries with the cornstarch, sugar, and almond extract. Some of the sugar will remain dry; this is okay since the juices will come out of the cherries and the sugar and cornstarch will help thicken it. Pour into an 8-inch square baking dish.
Wipe out the bowl. In the bowl, stir together the flour, baking powder, salt, and baking soda. Add the butter and use a pastry blender or your finger tips to work the butter into the flour until the flour resembles coarse crumbs. Add the Dunkin Donuts creamer and stir until all of the flour is moistened.
Crumble the biscuit topping over the cherry filling. Bake for 40 minutes.
Cool the cobbler for 20-30 minutes before serving. Serve with vanilla ice cream or whipped cream.

https://chattavore.com/one-bowl-easy-cherry-cobbler/