3,104 fruit recipes

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Lemony strawberry butter simmers pureed fresh strawberries with sugar and lemon juice into a thick, spreadable fruit butter. Three ingredients, no pectin, water-bath canned for shelf-stable jars.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.

A flexible basic vanilla cake template using cake flour, sugar, baking powder, eggs, and your choice of mix-ins. The starting point for chocolate chip, fruit, or layer cakes.

Strawberry rhubarb pie with quick-cooking tapioca for a thick, glossy filling under a buttery lattice crust. Tart and sweet spring fruit pie with a clean slice every time.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Pawpaw chiffon pie or parfait with North America's native tropical fruit folded into a gelatin-set egg white mousse. A taste of the Eastern woodlands in cool, custard form.

Hayes Street Grill apricot crisp tops tart apricots with a cinnamon brown-sugar crumble and bakes until the fruit bubbles golden. San Francisco restaurant classic dessert in under an hour.

Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Hungarian-style cream cheese triangles (kiflis) with a tender pastry dough wrapped around prune butter or fruit jam, baked golden, and dusted with powdered sugar. A classic holiday cookie tin staple.