These fruit desserts showcase all the best ways to make fruit into a sweet treat, from easy strawberry crisp to our award winning peach pie.
Are you a fruit dessert person or a chocolate dessert person? Over here, Alex is the fruit dessert person and I’m the chocoholic. But the older I get, the more I appreciate the subtlety and nuanced flavors that fruit desserts have to offer. Also, there’s something so special about the fruit of the season: like desserts you only make for a few weeks per year.
That’s the case with our Award Winning Peach Pie, a creamy, custardy pie featuring the juiciest ripe peaches the season has to offer. I grew up eating this pie, and my family idolizes it. Why? It’s so special to us because it’s only made a few times a year. But on those occasions? Pure heavenly peaches and cream bliss.
The fruit desserts in this list range from healthy desserts to total indulgences. Our strawberry crisp has vegan and gluten free options and is naturally sweet using maple syrup. And in contrast that award winning peach pie has all the butter, flour, and cream and is a total indulgence.
Ready to get started?
This easy fruit crisp recipe can be used with any fruit! It has a crunchy topping of almond flour and oats, and the filling is perfectly sweetened.
For the filling
- 5 cups fresh berries or sliced summer fruit (blueberries, strawberries, raspberries, blackberries, sliced peaches, etc)
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons arrowroot powder or cornstarch
- 1/4 teaspoon kosher salt
For the topping
- 5 tablespoons cold unsalted butter
- 1 cup rolled oats
- 1/2 cup coconut sugar or granulated sugar
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.
- Make the filling: In a large bowl, toss together the fruit, vanilla, lemon juice, arrowroot and salt until well coated. Transfer the filling to the prepared pie plate.
- Make the topping: Wipe out the bowl, then chop the butter into small pieces and add it to the bowl, with the oats, coconut sugar, almond flour, vanilla, and salt. Pinch it all together with your fingertips until it forms a shaggy, sandy dough. Sprinkle the topping evenly over the filling.
- Bake for about 45 minutes, or until the filling bubbles and the topping is golden brown. Allow to cool at least 15 minutes.
Reprinted with permission from Healthier Together by Liz Moody
- Category: Dessert
- Method: Baked
- Cuisine: Baking
Keywords: Fruit Desserts
Looking for more fruit desserts?
We’ve got lots more where those came from! Here are a few more of our favorite fruit desserts starring beautiful, ripe and juicy fruit:
- Chocolate Cherry Dessert Bites
- Easy Applesauce Cake
- Granola Instant Pot Apple Crisp
- Mint Syrup with Peaches
- Berry Banana Ice Cream
- Chocolate Cherry Galette
- Acai Bowl Popsicles
- Chocolate Strawberry Shortcake
- Poached Pears
- Apple Galette
- Blackberry Vegan Cheesecake Bites
- Blood Orange Granita Recipe
- Mini Apple Pies
- Five-Spice Baked Pears
- Chocolate Peach Shortcake
- Basil & Strawberry Popsicles
- Strawberry Cornbread Cake
- Angel Food Cupcakes
- Simplest Strawberry Tart
- Rhubarb Crisp Recipe
- Berry Brownie Yogurt Parfait
- Baked Bananas with Toasted Coconut
- Lemon Gelato
- Skillet Apple Cobbler
- 80 More Fruity Desserts
Last updated: March 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.