Fruit recipe collection

A no-cook overnight oat parfait layered with vanilla yogurt, crushed pineapple, almonds, and fresh strawberries. Bircher muesli meets meal prep in this grab-and-go breakfast.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.

From-scratch banana cream pie with tea-infused pastry cream, a flaky pate brisee crust, and billowy whipped cream. A bakery-level banana pie that's worth every minute of the effort.

This is a delicious dish, though the name is a little strange,

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.

Classic double-crust apple pie packed with tart, juicy apples and warm cinnamon and nutmeg, baked golden until the filling bubbles through the vents. The from-scratch fall pie done right.

A sweet-tart dipping sauce blended from dates, raisins, ginger, and cider vinegar. Smooth, warm, and built to drizzle over grilled kebabs, skewers, and roasted meats.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.