773 fruit dessert recipes

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Flaky butter pastry tartlets filled with chopped apples and topped with golden melted cheddar. A sweet-savory bite-sized treat that pairs fruit and cheese in every nibble.

Fresh strawberry pie piles whole ripe strawberries into a baked shell, all bound in a glossy homemade strawberry glaze and topped with whipped cream. A no-fuss summer pie that lets the berries shine.

Peach nutmeg frappe blended with vanilla ice cream, skim milk, and a pinch of nutmeg. A creamy frozen peach milkshake ready in 10 minutes with fresh or frozen peaches.

Banana fritters dredge ripe banana pieces in flour, dip in a light water batter, then deep-fry to golden crisp. Hot, crackly Asian-style street snack served with ice cream.

Fresh apricot sundae with dark brown sugar, orange zest, and vanilla or raspberry frozen yogurt. A no-cook summer dessert ready in 5 minutes at just 58 calories.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Savory no-bake Danish blue cheese pie on a pumpernickel crumb crust, topped with fresh green grapes. A bold, tangy appetizer that doubles as an elegant cheese course.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.