There’s nothing like a homemade cherry pie, but these cherry pie bars come in a close second! I’m not going to lie, my ability to make pie dough look presentable varies, but this way I can enjoy all the gorgeous cherries without worrying about making the perfect crust.

Once they are sliced into bars, they make the perfect festive treat to fill out your holiday cookie tray or enjoy as a special dessert this Christmas season!

Welcome to 2025’s 12 Days of Cookies!
Day 5 of our 12 Days of Cookies are these Cherry Pie Bars.
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – You’re on it!
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

Cherry Pie Bars vs Cherry Cobbler

These cherry bars have a lot in common with a cherry cobbler, but there is an important difference. While they are both full of delicious cherry flavor, cherry cobbler doesn’t have a bottom crust, just a topping. These cherry pie bars, on the other hand, have a buttery shortbread crust along with a delicious topping, making this just like a cherry pie in bar form. I promise, they’ll be a huge hit with the cherry fans in your life!

Ingredients for Cherry Bars

Gather these basic ingredients to make your delicious dessert bars:

• Unsalted butter, room temperature (if using salted butter, omit the salt below)
• Shortening
• Granulated white sugar
• Baking powder
• Salt
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Canned cherry pie filling (or homemade cherry pie filling if you have some)

Powdered Sugar Glaze Ingredients

• Powdered sugar
• Milk
• Pure almond extract (or vanilla extract)

For a full recipe with amounts and instructions, check out the printable recipe card at the bottom of the post!

How to Make Cherry Pie Bars

These pie bars are easy to make, and you’ll have a sweet treat ready in less than an hour!

1. First, preheat the oven to 350°F.
2. In a large bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder, and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Using your hands or the back of a spoon, press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry–you’re going to bake them again.
5. Gently spread the cherry filling over the entire crust. Then drop the rest of the dough in mounds over the filling.
6. Bake for about 30-35 minutes in the preheated oven until golden brown. Place the pan on a baking rack to cool for 10 minutes before glazing.

Make the Powdered Sugar Glaze

1. In a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until the glaze reaches a consistency that allows it to be drizzled.
2. Using a spoon, evenly distribute this simple glaze over the top of the bars after they’ve sat for 10 minutes on the wire rack. Slice the cooled bars into individual servings and enjoy!

Tips for Easy Serving

• Make sure your bars are completely cooled. Use a sharp knife to slice through the buttery crust into bars and a small spatula to remove them.
• These are best served fresh at room temperature.
• If they are too sweet, you can just dust them with powdered sugar instead of making a glaze.
• Top them with a scoop of vanilla bean ice cream for an extra treat!

FAQs

Can I make Cherry Pie Bars ahead of time?

Yes, you could make them up to a day in advance, but I would wait to add the glaze until just before serving. Store them tightly covered in the refrigerator until ready to serve.

How do I store leftover cherry bars?

Store them covered in the fridge for 3-4 days. I just keep them in the original pan and cover them tightly with foil, but you could transfer individual bars to an airtight container.

Can I make this recipe with other pie filling flavors?

Yes, you can use any flavor of pie filling you like! I think apple pie filling, blueberry pie filling, and peach pie filling would be especially good! Just use the same size can, and the recipe should turn out just the same.

Can I use fresh cherries or frozen cherries instead of pie filling?

No, the recipe will not work the same. Pie filling has a thickened sauce along with the cooked fruit, so if you use just plain fruit, you won’t have the same flavor or consistency in the bars. Try making this Cherry Pound Cake or one of these 20+ Fresh Cherry Desserts instead!

Cherry Desserts You’ll Love

If you’re looking for a way to use up that cherry pie filling, try one of these recipes next time:

• Cherry Thumbprint Cookies
• Cherry Hand Pies
• Chocolate Cherry Dump Cake
• Red Velvet Cherry Dream Bars
• Chocolate Cherry Cheesecake Bread Pudding

Don’t forget to come back tomorrow for more Christmas cookies! Plus, if you Pin or print this recipe for Cherry Pie Bars, you’ll have it ready to go to satisfy that cherry craving. See you next time!

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Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars made with store-bought sweet cherry pie filling! Enjoy all the luscious flavors of cherry pie without all the work.

Course Dessert

Cuisine American

Keyword Cherry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 243kcal

Author Lynne Feifer

Ingredients

• ½ cup butter ,room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 21 ounces cherry pie filling

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ¼ teaspoon pure almond extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the cherry pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 20g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Cherry Pie Bars appeared first on 365 Days of Baking.

For me, apple is the star of the fall season! Even though technically, late summer is when apples ripen and are ready for picking, the warm spices of apple desserts have become synonymous with fall and all things cozy!

These delicious Apple Pie Bars are ready in just about an hour, making them a great choice for potlucks, holiday parties, or just to enjoy with your family this weekend!

Ingredients for Apple Pie Bars

Use store-bought apple pie filling or homemade apple pie filling for these sweet dessert bars. Here’s a full list of ingredients:

For the Crust and Topping

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt
• Butter (salted or unsalted butter is fine, room temperature)
• Shortening
• Granulated sugar
• Large eggs
• Pure vanilla extract

Filling

• Canned apple pie filling (cut the slices into bite-sized pieces for easier spreading and slicing)

Powdered Sugar Glaze

• Softened butter
• Powdered sugar
• Ground cinnamon
• Ground nutmeg
• Milk
• Pure vanilla extract

See the recipe card at the bottom of the post for a detailed list of ingredients!

How to Make Easy Apple Pie Bars

First, let’s make the buttery crust and topping!

1. While your oven preheats to 350 degrees, whisk together the dry ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt) in a medium bowl. Then, in a large bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
2.  Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
3. Press the remaining dough into the bottom of the pan (use an ungreased 9 X 13-inch baking dish). Bake for 12 minutes in the preheated oven. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!

Assemble and Bake

1. Gently spread the sweet apple pie filling over the entire bottom crust. Drop the remaining dough in mounds over the apple layer.
2. Bake for about 30 minutes until golden brown. Place the pan on a wire rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together the butter, powdered sugar, cinnamon, and nutmeg. Add the milk and vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Using a spoon, evenly distribute the glaze over the top of the apples and topping. Allow the apple pie bars to cool completely before slicing. It’s better than a slice of apple pie!

Recipe Tips

• The apple filling is made with apple slices, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature, as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

FAQs

How do I store Apple Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these apple bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I use apple pie spice instead of the listed spices?

You can, but the flavor will be slightly different as it typically has ginger and allspice, neither of which is in this recipe. It will still taste great!

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

All the Apple Desserts!

I love baking with apples, and my dessert section shows it! Try one of these delicious apple recipes next time:

• This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping. Finished with a caramel drizzle, they’re a perfect addition to your Thanksgiving dessert table and are loved throughout the year as well!
• This Apple Crumble Danish recipe will convince everyone you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these danishes are the perfect sweet breakfast or dessert you can enjoy anytime!
• Apple Cider Donuts are fluffy on the inside with just the right amount of crunch on the outside. These baked donuts are full of apple cider flavor and rolled in cinnamon and sugar, making them the perfect fall treats!
• It’s fall season, and this easy Apple Crumb Cake makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping! It’s an easy recipe that family and friends will keep coming back for.

Pin or print this recipe for Apple Pie Bars for your next baking session!

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Apple Pie Bars

Enjoy the cozy flavors of Fall in these glazed Apple Pie Bars with a spiced shortbread crust, and apple pie filling. Serve plain or warm with a scoop of vanilla ice cream drizzled with caramel sauce!

Course Dessert

Cuisine American

Keyword Apple Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 244kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 21 ounces apple pie filling See note.

Powdered Sugar Glaze

• 1 tablespoon butter softened. See Note.
• 1 cup powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture, and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the apple pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the softened tablespoon of butter, 1 cup powdered sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add the 1 tablespoon of milk, and 1/2 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Notes

• The apple filling has sliced apples, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

Nutrition

Calories: 244kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 66mg | Fiber: 1g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg

The post Apple Pie Bars appeared first on 365 Days of Baking.

If you want the best blueberry flavor, then fresh, ripe, in-season blueberries are your best bet. I can’t say blueberries are cheap, but it’s worth the extra expense for a special dessert.

However, if you want to save a little bit of money or it’s not blueberry season, frozen blueberries will work just fine in this dessert recipe. You don’t even need to thaw them first—just toss them into the filling mixture as instructed below.

Why You’ll Love These Easy Blueberry Crumb Bars

• They are super easy to make, easier than making an actual pie.
• They are simple to store and transport, making them a great dessert to share for potlucks and parties.
• It doesn’t take any special equipment to make Blueberry Bars. The standard baking equipment is all you need!
• They are absolutely delicious!

Ingredients for Blueberry Bars

Gather together the following simple ingredients:

For the crust/topping

• All-purpose flour
• Granulated sugar
• Unsalted Butter
• Salt

For the Blueberry Filling

• Fresh blueberries
• Freshly squeezed lemon juice
• Cornstarch
• Blueberry jam

Scroll down to the end of the post for the recipe card, where you’ll find a detailed list of ingredients and instructions!

How to Make Homemade Blueberry Bars

1. Preheat the oven to 350°F and line an 8 X 8-inch baking pan with parchment paper. Let the ends hang over so you can easily remove the finished bars for cutting.
2. Next, combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form, or use a pastry cutter. Then mix in the eggs. Press 2/3 of the mixture into the bottom of the prepared pan in an even layer. We’ll use the rest for the crumble topping.
3. In a medium mixing bowl, stir together the blueberries, lemon juice, and cornstarch. Mix in the blueberry jam and pour the filling over the crust in an even layer. Finally, top the blueberry mixture with the remaining crumb topping. 
4. Bake for 40 to 45 minutes until the bars are golden brown. Allow the bars to cool completely, then remove them from the pan and cut into squares with a sharp knife.

FAQs

Can I double this to make more bars?

Yes, you can double this and use a 9×13-inch pan instead. The bake time should be about the same, but check it and add more time as needed.

Can I make this recipe with other berries?

Yes, you can definitely incorporate other fresh berries along with the blueberries. Just be sure to slice them into small pieces, similar to the size of the blueberries, for even baking. My suggestion would also be to reduce the amount of blueberries to 8 ounces and use 8 ounces of the berries or fruit of your choice, so that the total amount still equals 16 ounces. Otherwise you could have too much moisture and the bars will be too soggy and it won’t bake correctly.

Can I serve these Blueberry Bars with toppings?

Sure, these bars are delicious with fresh whipped cream or a scoop of vanilla ice cream!

How do I store leftover Blueberry Bars?

Cover your bars tightly with aluminum foil or plastic wrap, or transfer them to an airtight container. Store in the fridge for up to a week.

Can I freeze Blueberry Bars?

Yes! After the cool completely, cut them into individual bars. Wrap each one in plastic wrap, then place the wrapped bars in a freezer bag or other airtight container. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

More Blueberry Recipes You’ll Love

If you’re a blueberry fan like me, then you have to try one of these delicious blueberry desserts next time:

• These Blueberry Hand Pies have a flaky pie crust, sweet, juicy filling, and delicious berry flavor.
• Take classic chocolate brownies to the next level with these Blueberry Brownies! These luscious bars have a rich texture that combines the fudginess of a chocolate brownie with pops of sweet fruity blueberries and semisweet chocolate chips.
• Make this perfect No-Bake Blueberry Pie without turning on the oven! Full of fresh (or frozen!) blueberries and a sweet mixture to hold it together, this easy pie recipe can be made with or without a store-bought crust.
• Find many more blueberry recipes here!

Pin or print this recipe for Blueberry Bars so you can whip up a batch next time you need a showstopping dessert!

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Blueberry Bars

Nothing says summer quite like these sweet Blueberry Bars! Made with fresh blueberries and covered in a butter crumb topping, these blueberry bars are the perfect dessert for summer gatherings and BBQs.

Course Dessert

Cuisine American

Keyword Blueberry Bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 187kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cups granulated sugar
• ¼ cup unsalted butter, cold, cubed
• ½ teaspoon salt (omit if using salted butter)
• 1 large egg
• 16 ounces fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons cornstarch
• ¼ cup blueberry jam

Instructions

• Preheat the oven to 350°F and line an 8 X 8-inch baking pan with parchment paper.
• Combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer.
• In a medium mixing bowl, stir together the blueberries, lemon juice, and cornstarch. Mix in the blueberry jam and pour over the crust in an even layer. Top the blueberry mixture with the remaining crumb topping. 
• Bake for 40 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut into squares. 

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

The post Blueberry Bars appeared first on 365 Days of Baking.

Strawberries just scream summer to me. From strawberry ice cream to my morning smoothies, I’ll eat them in just about anything! I’m so excited to see fresh, in-season strawberries in grocery stores so I can bake up a storm.

These Strawberry Crumb Bars are great on their own or serve them up with a scoop of vanilla ice cream. They are also wonderful topped with fresh whipped cream and more juicy strawberries. Be you can’t eat just one!

Ingredients Needed for Strawberry Bars

To make this strawberry bar recipe, you need the following ingredients:

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Salt
• Large eggs
• Fresh strawberries, sliced
• Lemon
• Corn starch
• Strawberry jelly

Be sure to check out the recipe card at the bottom of the post for a detailed ingredient list with instructions!

How to make The Best Strawberry Bars

This easy recipe is so simple to make but looks like something you spent much more time on! Here’s how to make these delicious bars:

1. Prepare. First, preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. 
2. Make the Bottom Crust/Crumb Topping: Combine flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer, reserving the rest for the topping. 
3. Strawberry Mixture: In a medium bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry layer with the remaining crumb topping. 
4. Bake and Serve: Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut them into squares. Serve as is or with sliced strawberries and whipped cream.

Recipe Tips:

• If you don’t have parchment paper, you can use nonstick cooking spray. However, I find it easier to use parchment paper because you can use it to lift the bars from the baking dish, and then cut them.
• Use cold butter in this recipe. Otherwise, it may melt too fast and affect the texture of the crust.
• Mix in other fresh berries as desired for a different flavor!

Substitutions

• You can make these gluten-free by using a 1:1 ratio of gluten-free flour. Add an extra 2 tablespoons of butter or one extra egg to the mix if you choose this option.
• Use frozen strawberries instead of fresh ones, but make sure they thaw completely and are drained of any excess moisture.
• Strawberry preserves can be used in place of strawberry jelly, but the texture and flavor of the filling will be slightly different.

FAQs

How do I store leftover Strawberry Bars?

Strawberry Bars should be stored in an airtight container in the refrigerator for 4-5 days.

Can you freeze Strawberry Crumble Bars?

Yes, you can freeze them. If you place them in an airtight freezer-safe container, they can be frozen for up to 3 months.

Thaw in the refrigerator overnight before serving. You can serve them chilled, but if you would like to enjoy them warm, place single servings in the microwave for 20-30 seconds at a time until you reach your desired temperature.

 Is there an easier way to incorporate the butter into the flour than pinching it in?

 Another way to incorporate the butter into the flour would be to use a food processor and pulse it. You can also use a fork or a pastry cutter if you prefer not to use your hands. One more option is to freeze your butter and then finely grate it into the flour before stirring. 

 
My crust and crumb seem gummy and dense. How do I prevent this?

To prevent your crust layer and crumb topping from becoming gummy or dense, it’s important not to overwork the dough. You want to incorporate the butter into the flour just until it resembles a crumbly dough, and then mix in your eggs. Avoid working it past this point, or the gluten in the flour will start to break down, and the butter will melt too quickly when baking.

More Strawberry Recipes

Strawberry lovers unite! This blog is full of recipes featuring this delicious little berry, and you can find all of them here.  Here are some of my favorites:

• Strawberry Pretzel Pie
• Strawberry Cheesecake Dream Bars
• Strawberry Nutella Crepes
• Strawberry Shortcake
• Chocolate Strawberry Bread

What’s your favorite way to enjoy strawberries?

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Strawberry Bars

These Strawberry Bars are the perfect treat for any occasion. With a shortbread crust, sweet strawberry filling, and golden crumble topping, this easy recipe will satisfy any fruit dessert craving.

Course Dessert

Cuisine American

Keyword Strawberry Bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 356kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, cold, cubed
• 1 teaspoon salt (omit if using salted butter)
• 2 large eggs
• 2 pounds strawberries, sliced
• ½ lemon, juiced
• 1 tablespoon cornstarch
• ½ cup strawberry jelly

Instructions

• Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper.
• Combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer.
• In a medium mixing bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry mixture with the remaining crumb topping. 
• Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut into squares. 

Nutrition

Calories: 356kcal | Carbohydrates: 65g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 179mg | Fiber: 3g | Sugar: 36g | Vitamin A: 286IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 2mg

The post Strawberry Bars appeared first on 365 Days of Baking.

Cranberries are a holiday staple! I use fake ones in my decorating and fresh cranberries in my cooking and baking. This super simple recipe will elevate your cranberries to the next level. The white sugar adds a gorgeous sparkle, adding a beautifully festive touch to your holiday treats and party charcuterie boards.

This recipe produces the best results when using fresh cranberries, though you could use thawed frozen cranberries as well. Just make sure they come to room temperature first to avoid any extra moisture.

3 Ingredients for Sugared Cranberries

This recipe creates a sweet syrup with just two simple ingredients:

• Granulated white sugar
• Water

Don’t forget to pick up a bag of fresh cranberries at the grocery store!

The detailed amounts and instructions are in the recipe card at the bottom of the post.

How to Make Sugared Cranberries

1. Prepare: Sort the cranberries and discard any bruised or bad ones, then rinse the cranberries under cold water. 
2. Simple Syrup: Next, combine 3/4 cup of white sugar and 3/4 cup of water in a medium saucepan over medium heat. Stir until the sugar dissolves completely, then remove the pan from the heat. 
3. Coat the Cranberries: Add the cranberries to the saucepan, ensuring you fully coat each one in the syrup. Let them sit for 5-10 minutes. Use a slotted spoon to transfer the cranberries to a wire rack. Spread them out so they aren’t touching. Let them dry for about 1 hour until they are no longer wet but still slightly sticky. 
4. Sugar the Berries: Place the remaining 3/4 cup of sugar in a shallow dish. Working in batches, roll cranberries in the sugar until evenly coated. Finally, allow the sugared cranberries to dry in a single layer on a clean baking sheet for another hour before serving or using as a garnish. 

Tips for Coating Cranberries in Sugar

• The best way to coat the cranberries in sugar is to work in small batches. Place the sticky cranberries into a shallow dish filled with sugar and gently roll them around using a spoon or by tossing the dish. This ensures even coverage without clumping. 
• Avoid using your hands, as the simple syrup mixture can transfer and make the sugar sticky or clump. 
• Spread the coated cranberries out on a baking sheet to dry completely before serving or storing. 
• Sticky sugar usually happens from excess syrup transferring from the cranberries, so make sure the cranberries are only slightly sticky before rolling them and work in small batches. If your sugar becomes too lumpy or sticky while coating the cranberries, you can sift it through a fine-mesh sieve to break up clumps and refresh it. This will ensure the sugar remains dry and easy to work with. If the problem persists, replace the sugar entirely with fresh, dry sugar. 

FAQs

How should I store the Sugared Cranberries? 

Store the sparkling cranberries in an airtight container at room temperature for 2-3 days. The cranberries are best stored in a cool, dry environment away from direct sunlight. Don’t place them in the refrigerator, as refrigerating them can make the sugar coating melt. 

Can I freeze Sugared Cranberries for Cocktails?

Do not freeze! Sugar-coated cranberries do not hold up well.

Can I use different types of sugar for the coating? 

Yes, superfine sugar works well for a finer coating; coarse sugar adds more texture and sparkle. 

Can I add flavor to the syrup? 

Yes, you can add vanilla, lemon or orange zest, or spices like cinnamon or cloves to the syrup for added flavor. 

Why didn’t my sugar stick?

The cranberries may have dried too long after the syrup coating. They should still feel sticky when rolling them in the sweet sugar coating.

Can I reuse the sugar syrup?

Absolutely! You can use it for sweetening drinks, cocktails, or even drizzling over desserts. Store it in the refrigerator for up to a week. 

Suggestions for Using Sugared Cranberry Topping

• This Orange Spice Cake has a cran-raspberry filling and vanilla bean frosting. Top it with sugared cranberries for an elegant presentation!
• Can you imagine sugared cranberries on top of these Cranberry Orange Dream Bars? This fun holiday dessert will look stunning with those candied cranberries on top.
• Top this easy Cranberry Coffee Cake or my buttery Homemade Pound Cake with sugared cranberries and whipped cream for an indulgent treat!
• This Winter Cosmopolitan is a festive cocktail made with Vodka, lime juice, and cranberry apple juice. Use the cranberry simple syrup from this recipe instead of the rosemary simple syrup called for in the recipe, and garnish with a toothpick of sugared cranberries! You could also drop them in a glass of wine for a little zing!
• Holiday Cheese Ball: Two types of cheese are mixed with tangy dried cranberries, fragrant chopped rosemary, and pecan pieces, then rolled in even more cranberries, pecans, and parsley for a colorful and festive starter. Sugared cranberries would be a perfect garnish for this on your cheese boards!
• Dress up a pumpkin dessert like a pumpkin pie or my No-Bake Pumpkin Nutella Cheesecake. I love the vibrant color on the otherwise dull brownish desserts.
• Dress up a Cinnamon Roll wreath or Yule Log with sugared cranberries!
• Add these little jewels to your breakfast, like waffles or Almond Berry French Toast Casserole.

How will you use your sugared cranberry garnish this holiday season?

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Sugared Cranberries

Sugared Cranberries add sweetness and sparkle to holiday desserts! Coated in a crisp layer of sugar, they’re a perfect balance of sweet and tart. Top desserts, garnish cocktails, or serve as a snack!

Course Dessert

Cuisine American

Keyword Sugared Cranberries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 3 cups

Calories 431kcal

Author Lynne Feifer

Ingredients

• 3 cups fresh cranberries (12-ounce bag)
• 1 ½ cups granulated sugar, divided
• ¾ cup water

Instructions

• Sort the cranberries and discard any bruised or bad ones. Rinse the cranberries under cold water. 
• Combine 3/4 cup of sugar and 3/4 cup of water in a medium saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat. 
• Add the cranberries to the saucepan, ensuring they are fully coated in the syrup. Let them sit for 5-10 minutes. 
• Use a slotted spoon to transfer the cranberries to a wire rack. Spread them out so they aren’t touching. Let them dry for about 1 hour until they are no longer wet but still slightly sticky. 
• Place the remaining 3/4 cup of sugar in a shallow dish. Working in batches, roll the cranberries in the sugar until evenly coated. 
• Allow the sugared cranberries to dry on a clean baking sheet for another hour before serving or using as a garnish. 

Notes

Please read the post for helpful tips and tricks to make the best Sugared Cranberries!

Nutrition

Serving: 1cup | Calories: 431kcal | Carbohydrates: 112g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6mg | Potassium: 82mg | Fiber: 4g | Sugar: 104g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.3mg

The post 3 Ingredient Sugared Cranberries appeared first on 365 Days of Baking.

This cake is the perfect dessert or breakfast treat. It’s so easy to make and I love it served warm, fresh out of the oven! The cinnamon sugar topping provides just the right amount of crunch to contrast with the tender crumb of the cake. You’re going to want to make this cake right away!

Which Apples are Best to Bake With?

Choose an apple that holds its shape when cooked. Whether you use tart apples or sweet apples is a matter of preference. The color and flavor of the apples don’t matter as much. In fact, you can use a variety of apples to bump up the flavor! Betty Crocker lists these baking apples as the best apples for baking:

• Braeburn
• Honey Gold
• Jonathan
• Cortland
• Fuji
• Gala
• Granny Smith
• Haralson
• Newtown Pippin

I’m also partial to Honeycrisp and Jazz apples for baking, and would choose Fuji, Gala apples, or Honeycrisp apples for this cake.

Choose an apple that is in season and look for ones that are fresh and ripe for the best flavor.

Equipment Needed

Besides the usual baking ingredients (bowls, measuring cups and spoons, whisk), you’ll need a 9-inch springform pan to bake this cake. Don’t have one? You can try using any baking pan the same size, greased generously or lined with parchment paper. A bundt pan would work well!

Ingredients for Apple Cake

Most of the ingredients needed for this easy cinnamon apple cake recipe are pantry staples, so gather together your ingredients before you start. Here’s what you need:

• Vegetable oil
• Large eggs
• Pure vanilla extract
• Granulated white sugar
• All-purpose flour
• Ground cinnamon
• Nutmeg
• Baking powder
• Baking soda
• Salt
• Apples
• Lemon juice- to keep apples from browning

Cinnamon Topping Ingredients

• Brown sugar
• Cinnamon
• Heavy Cream
• Powdered sugar or whipped topping (optional)

You can find the detailed amounts for each ingredient in the recipe card at the bottom of the post!

How to make the Best Apple Cake Recipe

This is a delicious spice cake with apples, so if you’ve ever made cake batter from scratch, then you already have an idea of what to do!

1. First, preheat your oven to 350℉ and grease your springform pan with nonstick cooking spray.
2. Dice the apples with a sharp knife and place them in a large bowl with ½ cup of granulated sugar and all of the lemon juice. Stir and set aside. 
3. In a separate bowl or bowl of a stand mixer, whisk together the vegetable oil, eggs, and vanilla. Then whisk in the rest of the granulated sugar. 
4. Add the dry ingredients to the wet ingredients for the cake and stir well.
5. Next, fold the apples into the cake batter with a rubber spatula, then pour the batter into your prepared pan. 
6. In a small bowl, stir together all of the cinnamon topping ingredients and then pour it over the top of the cake batter. Use the back of a spoon to spread the mixture evenly over the top of the cake as much as you can. 
7. Bake for about 35 minutes in the preheated oven or until a toothpick or cake tester comes out clean when poked in the center of the cake. It should be a nice light golden brown.
8. Let the cake cool slightly on a wire rack before cutting and enjoying it! If desired, dust the warm cake with powdered sugar or top it with fresh whipped cream.

FAQs

How many apples do I need to make this cake?

This cake recipe requires 2 cups of apples, which is around 2-3 apples, depending on the size of the apple.

How can I tell if the cake is baked all the way through?

You will know it’s done baking when you check it with a toothpick and it comes out dry, or with a few moist crumbs, when stuck down in the middle of the cake. 

How do I keep the cake from sticking to the pan?

Be sure that the pan is greased well before adding the batter to help prevent sticking. You can either butter and flour your pan or spray it generously with nonstick cooking spray. Also, be sure to let the cake cool a bit before removing the side of the springform pan.

How do I store leftover Apple Cake?

Store leftovers in an airtight container, or covered in the springform pan, at room temperature for up to 3-5 days. If you have a cake keeper, those work really well to keep the cake fresh!

Will this cake dry out?

This cake will stay moist for up to 3-5 days at room temperature, as long as it is kept in an airtight container. If it is left uncovered for too long then it may dry out. 

More Ways to Bake With Apples

Sure, a cake with apples is amazingly delicious, but there are so many ways to bake with apples! Here are some of my favorite apple recipes:

Of course, a classic apple pie is always a hit, and this Apple Cream Pie is the easiest and most delicious apple pie recipe you’ll ever make. It’s definitely my all-time favorite!

Apple Crisp is another classic apple dessert. This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!

These Apple Streusel Muffins belong on your breakfast table all year long. Made with chopped apples, nutmeg, cinnamon and your favorite brand of milk, and covered in a sugary oat topping, they make a delicious afternoon treat with a cup of coffee. 

This Apple Crumble Danish recipe will fool everyone into thinking you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these Danishes are the perfect sweet breakfast or dessert you can enjoy anytime!

Caramel Apple Cheesecake Bars are basically two desserts in one! You have a creamy cheesecake layer topped with cinnamon apples and a streusel topping. Finished with a caramel drizzle, they’re a perfect addition to your Thanksgiving dessert table!

This Baked Apple Cinnamon Pancake brings together all your favorite fall flavors in one easy recipe. By baking the batter in the oven, you can create a perfect apple pancake breakfast- no griddle or flapjack flipping required! 

Need More Cake Recipes?

Try one of these delicious cakes next time you need something sweet:

• Cherry Pound Cake
• Oreo Cake
• 7Up Cake
• Strawberry Poke Cake
• Maple Chiffon Cake

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Apple Cake

This sweet Apple Cake is full of fresh apples, favorite fall flavors, and a cinnamon brown sugar topping. Finish it off with some fresh whipped cream or dust it with powdered sugar for an extra treat!

Course Dessert

Cuisine American

Keyword Apple Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 258kcal

Author Lynne Feifer

Equipment

• 9-inch springform pan

Ingredients

• 2 cups diced apples about 2-3 apples
• 1 ¼ cups granulated sugar, divided
• 1 tablespoon lemon juice
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Cinnamon Sugar Topping

• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons heavy cream
• powdered sugar or whipped cream, optional toppings

Instructions

• Preheat your oven to 350℉ and grease your 9-inch springform pan. 
• Dice the apples and place in a bowl with ½ cup of granulated sugar and all of the lemon juice. Stir and set aside. 
• Whisk together the vegetable oil, eggs, and vanilla. Then whisk in the rest of the granulated sugar. 
• Add in all of the dried ingredients for the cake and stir well. 
• Then fold in the apple mixture and pour the batter into your springform pan. 
• In a small bowl, stir together all of the cinnamon topping ingredients and then pour over the batter. Use the back of a spoon to spread the mixture over the top of the cake as much as you can. 
• Bake for about 35 minutes, or until a toothpick comes out clean when poked in the center of the cake. 
• Let cool slightly before cutting and enjoying!  

Notes

Store leftovers in an airtight container, or covered in the springform pan, at room temperature for up to 3-5 days. 

Nutrition

Calories: 258kcal | Carbohydrates: 56g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 234mg | Potassium: 83mg | Fiber: 1g | Sugar: 40g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Apple Cake appeared first on 365 Days of Baking.

This isn’t your typical porridge-style oatmeal. Baked oatmeal has the best texture, like a cross between overnight oats and a soft granola bar. It is easy to customize and you can meal prep it ahead of time so you can have a wholesome breakfast ready with no morning prep!

Why You’ll Love Baked Apple Oatmeal

This is one of my favorite ways to make oatmeal. Apple Pie Oatmeal has all the cozy flavors of fall, and it smells so good as it bakes!

Oats are a great source of fiber and protein, and we’re using fresh, whole ingredients for this healthy breakfast bake. Your whole family is going to love this oatmeal bake!

Ingredients Needed for This Baked Apple Oatmeal Recipe

This apple pie oatmeal recipe only requires a handful of simple ingredients:

• Rolled oats– make sure you don’t use quick oats!
• Pecans– chop these for a crunchy texture
• Chopped apples -I like to use tart apples like Granny Smith, chopped into bite-sized pieces.
• Milk– provides the necessary moisture
• Egg– this is a binder for all the ingredients
• Honey– for a little added sweetness
• Apple pie spice-see notes below
• Salt– just a dash of salt enhances all the flavors!

Please review the recipe card below for the exact amounts you need of each ingredient.

How to Make Apple Baked Oatmeal

Make this recipe the night before, or plan on about 45 minutes to prep and bake in the morning.

1. First, preheat oven to 350ºF. Prepare an 8 X 8-inch baking dish by spraying it with nonstick cooking spray.
2. Toast your chopped, crunchy pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye!
3. Next, in a medium bowl, beat the egg. Add the milk, honey, apple pie spice, and salt to the beaten egg. Mix well.
4. In a large bowl, combine the rolled oats, toasted pecans, and apple pieces. Then spread this oat mixture into the prepared baking dish.
5. Pour the milk mixture gently and evenly over the oats. Bake for 25-30 minutes until bubbly and lightly golden brown.

I like to serve baked oatmeal fresh out of the oven, with just a few minutes to cool. If you make it the night before, reheat individual servings.

Recipe Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• When working with the wet ingredients, I put the milk into a 2-cup liquid measuring cup, then add the egg, honey, and spice right into the cup and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

FAQs

Can I use steel-cut oats in this Baked Apple Oatmeal?

No, steel-cut oats take much longer to soften, and instant oats get mushy too quickly, so I don’t recommend using anything but rolled oats (also called old-fashioned oats) in this breakfast recipe.

How can I adjust this recipe for my diet?

• Make this dairy-free by using non-dairy milk like almond or oat milk.
• Omit the chopped pecans for nut allergies.
• You can make this recipe eggless by using ¼ cup applesauce or a mashed banana instead of an egg.
• Sweet maple syrup or agave nectar can be used in place of honey.
• Add in some pure vanilla extract for added flavor.

What toppings should I use?

This Baked Apple Pie Oatmeal is a delicious breakfast just as it is, but you could serve it with some fresh berries and a drizzle of maple syrup over the top. I’ve also topped it with a splash of cream or milk, and even a pat of butter!

Can I double the recipe?

If you’re serving a larger group or just want leftovers for the week, double the recipe and use a 13×9 inch baking dish instead. The bake time should not change, but just check it to make sure it cooks completely!

How do I store leftover Baked Apple Oatmeal?

Transfer your oatmeal by individual servings into an airtight container, or wrap the whole thing tightly in plastic wrap. Store in the fridge for up to 5 days.

Can you freeze Apple Cinnamon Oatmeal?

Yes, you can! Freeze the entire thing in a freezer-safe container, or transfer individual portions to an airtight container. Freeze for up to 3 months!

Reheat in the microwave for 30-40 seconds, or heat in the oven at 350 degrees F for 5-10 minutes in an oven-safe baking dish.

More Oatmeal Recipes You’ll Love

Oatmeal is the featured ingredient in all of these scrumptious treats. Try one of these next time:

• Berry Baked Oatmeal
• Baked Blueberry Oatmeal
• Cherry Oatmeal Muffins
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Strawberry Rhubarb Oatmeal Bars

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Baked Apple Oatmeal

This easy Baked Apple Oatmeal is a tasty breakfast recipe! Made with filling, nutritious ingredients like oats, fruit, and nuts, this breakfast is one you’ll want on a chilly Fall and winter morning.

Course Breakfast

Cuisine American

Keyword Baked Apple Oatmeal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 220kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups rolled oats not instant
• ½ cup pecans coarsely chopped
• 1 ½ cups chopped apple
• 1 ½ cup milk
• 1 egg
• 2 tablespoons honey
• 1 teaspoon apple pie spice *See note
• ¼ teaspoon salt

Instructions

• Preheat oven to 350ºF.
• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Toast pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye.
• In a medium bowl, beat the egg. Add milk, honey, apple pie spice, and salt. Mix well. *See note.
• In a small bowl, combine oats, toasted pecans, and apple pieces.
• Place oatmeal mixture into prepared baking dish.
• Pour milk mixture gently and evenly over the oats.
• Bake for 25-30 minutes until bubbly and lightly browned.

Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• Also, when mixing the liquids together, I’ll put the milk into a 2-cup liquid measuring cup then add the egg, honey and spice and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 248mg | Fiber: 4g | Sugar: 13g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Baked Apple Oatmeal appeared first on 365 Days of Baking.

When life gives you peaches, you can use them in a variety of recipes!
These Peach Scones are perfect with your morning cup of coffee any summer day as is this Peach Bread with a crumble topping.
A dish of this Peach Mousse is the perfect cold and refreshing dessert whenever the heat and humidity are in full swing.
Peach Cobbler Egg Rolls. Say what? Yes, it’s your favorite dessert wrapped up in a wrapper and they can be fried or made in your air fryer.

What is a fruit cobbler?

In the wide world of peach desserts, there’s nothing that can top peach cobbler. The simple, old-fashioned dessert has been around for generations. 

Peach Cobbler is a dessert made by topping sliced sweet peaches with a biscuit-like crust. It’s baked it until the peaches are soft, juicy and peeking up through the crust. The rustic “cobbled” appearance is how the dessert got its name! 

Back before modern grocery stores made it easy to access peaches year-round, peach cobbler was a special treat reserved for summertime when peaches hung ripe off the trees. While you can make this fruit cobbler anytime of year nowadays, I still love it best when the weather is warm and the sun lingers in the sky a little longer. It brings back memories of childhood summers and barbecues with friends. 

When it’s peach season and I see the first peaches at my local farm stands, I snatch a bushel and head to the kitchen to make this homemade peach cobbler recipe. 

I tried a few peach cobbler recipes over the years until I found the perfect one. 

Why You’ll Love This Fresh Peach Cobbler Recipe

• Balance of sweet and tangy flavors. 
• It’s made with FRESH peaches. 
• Easy homemade crust on top. 
• Simple, inexpensive ingredients. 
• Quick and easy prep. 

From start to finish, this peach cobbler is ready in a little over one hour. Most of that time is just waiting for the cobbler to bake. Did I mention this recipe is going to make your kitchen smell out-of-this-world good? 

Peaches + cinnamon sugar = perfection. I love it in these Cinnamon Peach Pancakes and I love it even more here! 

Let’s talk about what ingredients you need to make this tried and true peach cobbler recipe. 

Easy Peach Cobbler Ingredients

• Peaches 
• Melted Butter
• Salt
• Sugar
• Milk
• Egg
• Flour
• Baking Powder
• Cinnamon 

Wondering what peaches are best? You can use yellow peaches or white peaches for this recipe, whichever are fresh, ripe and most available to you. 

Some of your are probably asking if you can use canned peaches. My answer it that I don’t recommend them here. The firm, fresh peaches soften as the cobbler bakes for the perfect texture. Not to mention the flavor simply pops more with fresh fruit. 
BUT, if fresh peaches aren’t in season and you have a craving, by all means purchase the canned and make this recipe! Just omit sprinkling the peaches with the sugar mixture in step 1 of the Cobbler instructions.

How do I peel peaches for cobbler?

I recommend peeling peaches for best texture in cobbler. While you can leave the skin on, you will have noticeable pieces of peach skin in your finished cobbler if you do. 

There are two ways to peel them.
1)You can use a small paring knife and carefully cut the skin away from the peach.

2) An easier way to prepare them for your favorite peach desserts is to remove the skin is to blanch the peaches. Before you begin, fill a large bowl with some cold water and add some ice to it. You’ll want this ready when the peaches are finished boiling. 
Next, fill a large pot with water and start it boiling over high heat. Carefully place the peaches into it for only about 30 seconds. Using a slotted spoon, remove each peach and put it into the ice bath to “shock” them. This will stop the cooking process and prevent them from becoming soft and mushy. Once they’ve cooled, you should be able to gently remove the skin with just your hands.
After peeling, chop the peaches up into pieces. You can also slice them if you prefer. 

How to Make Peach Cobbler 

First, make cinnamon sugar by combining ground cinnamon with three tablespoons of sugar in a small bowl. Set it aside. 

Now, you’ll toss the chopped peaches in sugar with a bit of salt. Pour this into a baking dish. 

Next, combine milk, sugar, butter, flour, egg and baking powder to form a dough for the cobbler topping. Dollop the dough over the top of the peaches. Sprinkle the top with cinnamon sugar.

Bake the peach cobbler for 35 – 40 minutes in a 375°F oven. When it’s ready, a toothpick inserted into the center of the cobbler should come out clean and juice free. 

How do I serve with a cobbler made with peaches?

This easy peach cobbler is best enjoyed warm, straight from the oven. The combination of the sweet, juicy peaches and the buttery, flaky crust is simply irresistible. 

You can serve it as is but I love it best with a scoop of vanilla ice cream. The contrast of warm and cold temperatures elevates the sunny peach flavors even more. Serve the cobbler in bowls to make sure none of the ice cream escapes as it melts into the cobbler! 

Don’t have any ice cream? My homemade 3 Ingredient Whipped Cream is another glorious topping for peach cobbler. If you’re feeling indulgent, go ahead and enjoy two servings of this cobbler: one with whipped cream, one with ice cream! 

Peach Crumble Vs. Peach Pie

When it comes to peach desserts with a crust, there are several popular variations. Along with peach cobbler, you’ve probably come across peach pie and peach dump cake. 

The concepts are similar: sweetened peaches, topped with some kind of crust, and baked. Peach cobbler recipes like this one, use a thicker biscuit dough crust. Most peach pies, on the other hand, are made with a thin, flaky pie crust. Dump cakes are similar to cobbler, but made with cake mix instead of a homemade crust. 

Favorite Peach Recipes

• Peach Scones
• Easy Peaches and Cream French Toast Bake Recipe
• Cinnamon Peach Pancakes
• Peach Streusel Muffins
• Peach Blueberry Galette

Summer Fruit Desserts

My peach cobbler recipe is always a potluck crowd pleaser. Strawberry Shortcake is another surefire hit for a summer gathering or simple weeknight dessert. 

Step away from the oven and whip up this No-Bake Blueberry Pie instead. It’s every bit as tasty as the classic version, but it won’t turn your kitchen into a sauna! This No-Bake Peanut Butter Pie is another go-to that’s full of southern comfort and sweetness. 

Two of summers best flavors collide in this easy Blueberry Peach Galette. You can serve it for dessert or a fancy Sunday brunch! 

Lemon is another ingredient I can never get enough of in the summertime. Try my Lemon Pudding Cake and these Strawberry Lemonade Bars for a refreshing end to your picnic, party or barbecue. Lemon Coconut Sugar Cookies add a tropical twist to a buttery lemon cookie! 
And even though it’s not yet apple season, I’m more than happy to eat this Apple Crisp all year long.

This Old Fashioned Peach Cobbler will be the star of the show when you serve it for dessert. Serve the warm cobbler with a scoop of cold vanilla ice cream and it might just become this summer’s favorite dessert.

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Peach Cobbler

This easy Peach Cobbler recipe is made with fresh, juicy peaches, a golden brown crust and sprinkle of cinnamon sugar. Serve it with a scoop of vanilla ice cream for a perfect summer dessert! 

Course Dessert

Cuisine American

Keyword Peach Cobbler

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 425kcal

Author Lynne Feifer

Ingredients

Cinnamon Sugar Topping

• 3 tablespoons sugar
• ½ teaspoon cinnamon

Peach Cobbler

• 4 cups fresh chopped peaches
• 8 tablespoons butter melted
• ½ teaspoon salt divided
• ⅔ cup sugar divided
• ½ cup milk
• 1 large egg beaten
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder

Instructions

• Preheat oven to 375°F, and spray an 8 X 8-inch baking dish with cooking spray.

Cinnamon Sugar Topping

• In a small bowl, mix the sugar and cinnamon together really well for the cobbler topping and set aside.

Cobbler

• In a small bowl, mix together ¼ teaspoon salt and ¼ cup of the sugar needed for the cobbler. Put the chopped peaches in a medium bowl and sprinkle the sugar mixture over them. Toss gently to completely coat and pour into prepared baking dish.
• In a large bowl, mix the butter, milk and egg. Add the flour, baking powder, remaining sugar and salt, and mix just until combined. Place 9 dollops of the dough over the peaches, and sprinkle the cinnamon sugar over the tops of them.
• Bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. Serve warm with a scoop of vanilla ice cream.

Notes

• Fresh peaches are juicy, so be aware that there may be an accumulation of liquid in the bottom of the baking dish as it sits before serving and when refrigerating the leftovers.
• To use frozen peaches, thaw them for 30-60 minutes in a colander placed into your sink so they can drain. Add 1 tablespoon of cornstarch to the salt and sugar mixture, and then follow the rest of the directions. 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 489mg | Potassium: 207mg | Fiber: 2g | Sugar: 38g | Vitamin A: 880IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

The post Easy Peach Cobbler appeared first on 365 Days of Baking.

I love lemon! If there is a treat with lemon in it, you’ll find it on my plate! I adore these Lemon Dream Bars and drool over this No-Bake Lemon Cheesecake. A quick and easy recipe is Lemon Cake Mix Cookies, or you could make Lemon Sugar Snaps. And of course, you can never go wrong with the classic Easy Lemon Bars. There’s almost no such thing as too much lemon!

It’s been so fun experimenting with different flavors of frosted lemonade! Who knew it was so easy to make your own variations of these delicious drinks right at home? With only a handful of simple ingredients, you can whip up this perfect treat for your own family too!

Like my other versions, I use Breyer’s Natural Vanilla Ice Cream and Newman’s Own Virgin Lemonade for this recipe. My daughter and I tasted A LOT of different products, and we feel this combo tastes most similar to the original Chick-fil-A recipe. Believe me, it was a tough job tasting all those different drinks we made! 😂😉

If you have a different preference or can’t find these products in your grocery store, of course you can use other brands! Let me know which ones are your favorites!

Strawberry Frosted Lemonade Ingredients

Here’s what you need to make this yummy treat:

• Breyer’s Natural Vanilla Ice Cream
• Newman’s Own Virgin Lemonade
• Lemon juice and lemon zest- for extra lemon flavor!
• Strawberries- washed, hulled, and chopped in half

The exact amounts you’ll need are in the recipe card below.

How to make Frosted Strawberry Lemonade

Don’t you love a simple, easy treat? Simply place the ice cream, lemonade, lemon juice, lemon zest, and strawberry halves into a blender. Cover and blend until smooth!

Recipe Variations

This recipe is a cross between a milkshake and a slushy.

• If you want yours a little thicker, add some ice cubes or more ice cream. If you like it on the thinner side, add a bit more lemonade.
• You can use a diet lemonade and a zero-added sugar ice cream to make this sweet treat more calorie-friendly.

FAQs

Can I use frozen strawberries in this recipe?

Yes you can! Using frozen fruit will make the drink a little thicker, so add a splash or two more of lemonade to maintain the consistency of the original. Or just enjoy it thicker!

Can I use strawberry puree in Strawberry Frosted Lemonade?

Yes, you can try that! Depending on whether it’s homemade or store-bought, strawberry puree may be sweeter than fresh strawberries, and your drink will be thinner. But it will probably be delicious!

Can I make Frosted Lemonade ahead of time?

This copycat recipe is best served freshly made. If you need to make it an hour or two ahead of time, store it in the blender in the freezer, then give it a quick re-blend before serving. You may need to add a touch more lemonade to loosen it up.

However, this recipe is so easy I’d just make and serve it all at once!

Looking for more cold, refreshing drinks?

Once you’ve tried all the frosted lemonade recipes, move on to these delicious milkshakes:

• This classic Double Chocolate Malted Milkshake is the perfect cold treat to satisfy any chocolate craving on a hot summer’s day.
•  Pina Colada Milkshakes with vanilla ice cream and crushed pineapple are a cold, refreshing taste of the tropics! Blend up a batch of these to beat the summer heat.
• Ice cream, milk, chocolate syrup, homemade peanut butter sauce, and a slice of Edwards® Reese’s Peanut Butter Cup® Crème Pie make this Peanut Butter Crème Pie Shake the perfect summer treat!

Not in the mood for milkshakes, but still want a cold drink?

• Coconut Cooler tastes like vacation in a glass! One sip of this coconut drink and you’ll feel like you’re lounging beachside in the sun.
• I’ve absolutely fallen in love with this drink and this easy Horchata recipe is the perfect refresher on a hot day!

Need some “Adult” drinks for summer? I’ve got you covered!

• Refresh yourself on hot summer days by dreaming of an escape to the tropics with this Blue Ocean drink recipe.
• Nothing gets a pool party started like pineapple and rum! This easy recipe for Piña Colada Jello Shots has all the pineapple, coconut, and rum flavors of the classic tropical drink!
• This Pineapple Coconut Rum Slush is the perfect hot summer day cocktail! Made it minutes with just three ingredients, these easy fruity cocktails will be a big hit at pool parties
• Enjoy the tropical flavors of orange, pineapple, coconut, and grenadine mixed perfectly in this refreshing Bahama Mama drink! Make this Frozen Bahama Mama and you’ll feel like you’re in the tropics!

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Strawberry Frosted Lemonade

Strawberry Frosted Lemonade is a favorite summer drink! It's just sweet and tart enough with a combination of fresh strawberries and lemon! Make this frosty drink to cool off on those extra-warm days!

 

Course Drinks

Cuisine American

Keyword Frosted Lemonade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 287kcal

Author Lynne Feifer

Ingredients

• 3 cups Breyers Natural Vanilla Ice Cream
• 1 ½ cups Newman’s Own Virgin Lemonade
• 1 tablespoon fresh lemon juice
• zest of 1 lemon
• 16 ounces strawberries washed, hulled and cut in half

Instructions

• Place all ingredients into a blender, and blend until smooth and well combined.
• Serve and enjoy!

Notes

*Of course, if you cannot locate Breyer’s Natural Vanilla Ice Cream or Newman’s Own Virgin Lemonade, you CAN use other brands. My daughter and I thought the combination of these two gave us the closest taste to the original Chick-fil-A Frosted Lemonade. And believe me, we tasted A LOT! 

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 86mg | Potassium: 374mg | Fiber: 3g | Sugar: 37g | Vitamin A: 431IU | Vitamin C: 69mg | Calcium: 145mg | Iron: 1mg

The post Strawberry Frosted Lemonade appeared first on 365 Days of Baking.

I’m on a roll with the peach recipes this summer. Have you tried this Easy Peach Cobbler recipe yet?

Today’s recipe brings together two favorite categories of food: peaches and quick breads. 

When peach season rolls around, I look forward to filling my kitchen with the tangy aroma of orchard-fresh fruits, and peaches are at the top of my list. Fragrant and juicy, peaches have plenty of natural sweetness and a high moisture content that makes them ideal for baking.

After years of making peach muffins and scones, it was time to create a quick bread recipe with peaches. And, folks, I am SO glad I finally did it!

Why Make Peach Quick Bread 

Like the best Banana Bread, this easy fruit bread is moist and perfectly dense. A slice of peach bread has just the right level of sweetness to pass as dessert, while remaining light enough to enjoy with your morning coffee. 

Here are a few more reasons why you’re going to be obsessed with this bread recipe: 

• It stays moist for days. 
• Freezer friendly! 
• Real peaches in every bite. 
• Crisp cinnamon crumb topping.
• Serve it for breakfast, dessert or anytime! 

Now let’s talk about what you’ll need for this peach bread recipe. 

Ingredients for Delicious Peach Bread

• Butter – Softened to room temperature. 
• Sugar
• All-purpose Flour
• Baking Powder
• Cinnamon 
• Baking Soda
• Salt
• Egg
• Pure Vanilla Extract – Or substitute almond extract!
• Sour Cream – Plain Greek yogurt makes a great alternative! 
• Peaches – Read my note below. 

For the cinnamon crumble topping, you’ll need more of these: 

• Butter – COLD this time! 
• Nutmeg
• Cinnamon
• Sugar
• Flour 

See the recipe card below for the complete list of ingredient amounts and full instructions.

Do I need Fresh or Canned Peaches? 

You can use either fresh peaches or canned ones for this quick bread recipe! 

When fresh Georgia peaches are in season, I love to put them to use in peach bread. But the beauty of the recipe is that it tastes just as sweet and moist if you use canned peaches. That means you can go ahead and make the bread all year long, even when fresh peaches are difficult to come by.

Whenever you’re substituting canned peaches for fresh peaches in baked goods, make sure to strain the peaches first. Put them in a colander or mesh sieve and let all the extra juices drain out. Give the peaches about 10 minutes to strain completely. If you don’t, you will end up with a runny peach quick bread batter due to the extra liquid. 

How to Make Peach Cobbler Bread

The process of making peach bread is simple and straightforward.

First, chop up your peaches. 

Then it’s time to make the batter. In a large bowl, cream together your room temperature butter and sugar. Add the egg and vanilla extract. Then fold in the flour mixture and sour cream into the wet ingredients in batches, starting with the flour. Mix it gently just until all ingredients are combined.

Finally, fold in the peach chunks and pour batter into a prepared pan. 

For the finishing touch, combine the crumb topping ingredients, and then cut in the cold butter into the dry ingredients with a pastry cutter. Sprinkle the mixture over the top of the unbaked bread. The peach bread needs a baking time of about 1 hour, until baked through and top is lightly golden brown.

While it bakes, enjoy the sweet aroma of baking peaches and cinnamon. It’s going to smell so good that you’ll be tempted to devour the peach bread the second it comes out of the oven. Do NOT make that mistake! 

Leave your peach bread in the pan to cool for 20 minutes. Then carefully remove it and let it continue cooling on a wire rack before slicing and eating!

How do I slice quick bread without it crumbling? 

We’ve all experienced the disappointment of slicing into a freshly baked loaf of quick bread, only to have it crumble and fall apart. The good news it you can avoid this mishap with a few easy tricks.

• Make sure your bread is completely cool before making that first slice. 
• Wrap the bread in foil or plastic wrap and let it rest overnight to cut and serve the next day, if possible. This helps the bread set best to sliceable perfection. 
• Use a clean, sharp knife. Wipe the knife with a napkin between slices for smooth, even cuts. I often use a serrated bread knife, too. 
• Line your buttered and floured pan with parchment paper before adding the batter. Leave about an inch of parchment paper sticking out over the sides of the pan. You can use it to lift the bread out of the pan in one piece, so it doesn’t risk falling apart while it’s warm. 

How can I keep the top from burning?

If the top of your bread is over browning while the center is still soft, cover the bread lightly with a tented sheet of aluminum foil. Keep it covered for the remaining bake time to prevent burning your crumb topping. 

Storing and Freezing

Peach Bread with sour cream stays moist, tender and flavorful for up to 5 days after baking. Keep it fresh by wrapping it in plastic wrap or foil and slicing it as you go. 

Peach Quick Bread also freezes wonderfully! Wrap it in foil, then slide the loaf into a freezer-safe gallon bag with a zip top. Keep frozen for up to 3 months. You can thaw it in the refrigerator overnight, or at room temperature. 

Sometimes I make a double recipe of this peach bread: one to eat right away, and one to freeze for future peach cravings! 

More Peach Recipes to Love

If you love today’s easy peach bread, add these Cinnamon Peach Pancakes with lots of peach flavor to your breakfast menu! They’re light and fluffy with the perfect warming hint of cinnamon. For an even easier breakfast indulgence, give my Peaches and Cream French Toast Bake a try this weekend! 

Impress your friends and family with this gorgeous Peach Blueberry Galette and serve topped with a scoop of vanilla ice cream. With my recipe, even novice pastry bakers can make fruit desserts that look as good as they taste!

Everyone will fall in love at first bite with these no bake Peaches and Cream Dream Bars. Similar to a layered dessert lasagna, it’s got an Golden Oreo Cookie crust, vanilla cheesecake layer, peaches, and a creamy peach gelatin top.

Cool off with a Frosted Peach Lemonade. A copycat recipe from a popular chicken restaurant, this tasty drink will be perfect for sipping poolside!

Love a peach pie? Try this Peaches and Cream Pie. It’s got a vanilla pudding pie crust, a soft cream cheese layer, uses a can of peaches, and is topped with cinnamon sugar before it’s baked. It’s one of my husband’s favorites, and can be enjoyed all year long.

The Best Quick Breads 

Before you go, take a minute to explore some of the other quick bread recipes I’ve shared over the years. It’s more than just banana bread — although we do love our banana breads around here! 

Chai Banana Bread puts a spicy twist on a classic, swirling bold chai tea spices into sweet banana bread. Strawberries add an explosion of flavor to the familiar loaf in this Strawberry Banana Bread recipe. 

For an even sweeter dessert bread, Chocolate Strawberry Bread is perfection. It’s swirled with melted chocolate for a touch of extra decadence! When I’m in the mood for a lighter sweet treat, a slice of Pineapple Bread is just the thing. 

Looking for a pumpkin bread that’s better than anything from a big coffee chain? This Cream Cheese Pumpkin Bread is soft, rich and ideal for pairing with a hot drink on a chilly fall day. 

Make the best fresh peach bread recipe with ripe peaches!

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Peach Bread

Peach Bread is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.

Course Breads

Cuisine American

Keyword Peach Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 301kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• 1 ½ cups fresh chopped peaches can use canned peaches SEE NOTE

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup cold butter

Instructions

Bread

• Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
• In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
• In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
• Fold peaches into batter, and pour into the prepared pan.

Crumble Topping

• In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
• Bake for 55 – 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
• Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.

Notes

If using canned peaches, be sure to put them in a strainer to drain completely for about 10 minutes before chopping to use. 

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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