Why grilled peaches are a summer favorite

Grilling peaches takes them from a fresh summer treat to a warm, sweet and surprising addition to your meal. The high heat of the grill naturally caramelizes their sugars, while adding a light smoky summer flavor. 

Ingredients needed for the recipe 

For the peaches:

• Fresh Peaches, pitted and cut in half
• Olive oil
• Honey or maple syrup

For the oat crumble topping:

• Rolled oats
• Brown sugar
• Ground cinnamon
• Melted butter
•  All-purpose flour
• Optional: scoop of vanilla ice cream 

Choosing the right peaches for grilling

There are many types of peaches out here, lucky us! But for grilling I recommend either Freestone Peaches or Clingstone Peaches, with Freestone being my first choice. Whether you’re purchasing your peaches at your grocery store or your local farmers market – the main difference between these two varieties is how easily their flesh separates from their pit. 

Freestone Peaches: The flesh isn’t attached to the pit, making it easier to remove. They’re usually the best choice for snacking on fresh, baking, and freezing, and ripen later in the summer. 

Clingstone Peaches: The flesh is firmly attached to their pit, it can be a bit more difficult to slice. They’re generally juicier and sweeter and ripen earlier in the season.

What to look for in the perfect peach:

Firm but ripe: Give the peach a gentle squeeze. You want it to have just a little bit of ‘give’, but it should still feel firm. 

The smell: Smell the stem end of the peach – it should smell sweet and like the peaches you remember as a kid. 

Preparing the peaches for grilling: washing and cutting

Preparing peaches for the grill takes less than five minutes, with the secret being in keeping the skin on to protect the fruit’s shape while it heats through.

Wash and dry: Rinse the peaches under cool water to remove any dirt or loose fuzz. Once cleaned, pat the skin completely dry with paper towel. Any leftover water on the surface will create steam, preventing the caramelized char marks from forming.

Slice and pit: Cut the peach entirely in half lengthwise, run your knife all the way around the fruit along its natural seam line. Hold both halves gently and twist in opposite directions to separate the halves. Pop the pit out with your fingers or with a spoon. 

Oil and season: Lightly brush the flat, cut side of each peach half with olive oil. You can also oil the barbecue grill grates to ensure the peaches don’t stick.

Other serving suggestions: desserts and savory dishes

These grilled peaches such a versatile summer staple – you’ll be using them all season long.  

Dairy free: Top with a non-dairy scoop of ice cream – or slice and add to a dairy free yogurt for your breakfast or snack time.

Gluten-free: Use gluten-free oats and a 1:1 gluten-free flour for the crumb topping
Salads: Grill the peaches and skip the topping. Slice and add to your favorite garden greens. 

Salads: Chop up these grilled peaches (without the oat topping) and use in a peach and kale salad or peach and greens salad with balsamic dressing.

Cakes: Chop up the grilled peaches and use as a topping to an angel food cake or other vanilla cake along with a scoop of ice cream or whipped cream.

Optional toppings and pairings: honey, cinnamon, cheese, and herbs

These grilled peaches are the ultimate customizable treat, as they can be made sweet or savory depending on what you’re craving – just skip the crumb topping. 

Honey & Cinnamon: A classic choice – a drizzle of honey and sprinkle of cinnamon on the ice cream or Greek yogurt.

Cheese choices: Make this a sweet-savoury snack or final course by topping the peaches with your choice of cheese. For a creamy finish, add mascarpone or burrata. If you like something a more tangy/salty a round of goat cheese or feta will pair beautifully. 

Herbs & spices: If you have fresh herbs, basil, thyme or mint are great additions. If you’re looking for something with warmer and sweeter tones, try a combination of cinnamon, clove, ginger or cardamom. Don’t forget the honey drizzle!

Toasted Nuts: Nuts will add a complimentary texture and savory touch, try pecans, almonds or walnuts (sky’s the limit!).  

Storing and reheating grilled peaches

Refrigeration: To keep your grilled peaches and oat crumble at their freshest, store them in separate airtight containers, in the fridge. They will keep for roughly 3-4 days when stored properly. 

Reheating: I recommend the oven to reheat and serve any leftovers, by placing the peaches cut side up on a baking sheet, sprinkle the oat crumble generously over the top, and warm in a 350°F (175°C) oven for 5 to 8 minutes. You can also reheat them in the microwave by heating each peach half up for 20-30 seconds, then sprinkling the cold crumble topping over them before serving, this maintains the crunch. 

FAQs

More delicious summer peach recipes to love from the blog:

Summer Peach and Tomato Crostini with Goat Cheese

The Best Peach Basil Wine Spritzer (White Wine)

Stone Fruit Breakfast Crumble

Print

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Grilled peaches are a simple & delicious summer dessert! Topped with an oat crumble & vanilla ice cream for the perfect summer bite.

Course Dessert

Cuisine American

Keyword grilled peaches, peaches

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 4 peaches, pitted and cut in half
• olive oil
• honey or maple syrup for drizzling

Oat Crumble Topping

• 1/2 cup rolled oats
• 2 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 4 tbsp melted butter
• 1 tbsp all purpose flour

Instructions

• For the oat crumble topping: mix all topping ingredients together, spread an even layer on a baking sheet and broil on low for 3-4 minutes until bubbling and starting to turn golden brown. Set aside to cool. Break into crumbs before serving.
• For the peaches: Once peaches are pitted and halved, preheat your grill or grill pan to medium-high heat and brush with olive oil. Grill the peaches for 3-4 minutes until char marks appear, then flip and grill another 3-4 minutes.
• Remove from the grill and drizzle generously with honey or maple syrup. Serve warm with ice cream and oat crumble.

Notes

*Sometimes peaches can be difficult to halve. If you’ve got a tough peach, you can simply slice the peach instead and grill the slices. Then top with the crumble and ice cream!

The post Grilled Peaches with Oat Crumble: An Easy Summer Dessert appeared first on Cooking in my Genes.

I love to make this pear crisp in the Fall and Winter, so this blackberry crumble is my go-to in the warmer months.

Prep this dessert ahead of time, bake and cool, then serve to guests with a scoop of ice cream!

Why blackberry crumble with pistachios is a perfect dessert

The tangy, slow-cooked blackberries paired with the, buttery pistachio crust, creates this gourmet tasting mix of warm fruit and salty, buttery crunch. This dish is the perfect ending to any meal, at home alone or shared with friends and family. 

Ingredients needed for the blackberry crumble

For the blackberry filling: 

• Blackberries
• Lemon zest
• Cornstarch
• Granulated sugar
• Ground cardamom
• Kosher salt 

For the crumble topping:

• Brown sugar
• Ground Cardamom
• All-purpose flour
• Unsalted butter
• Pistachios

Tips for choosing the best blackberries

To ensure a sweet juicy berry every time, I choose blackberries that have fully ripened on the vine. I look for plump, deep black berries with a matte finish instead of the glossy ones. Avoid berries with red patches, a hard texture, or shrivelled skin.  

What is the secret to a good fruit crumble?

The secret to a good fruit crumble is the balance between a crisp, buttery topping and a thick, jammy fruit filling that doesn’t turn soggy. 

Tips for the filling

Cornstarch: Tossing your fruit with cornstarch or flour helps thicken the juices into a rich sauce and keeps the liquids from melting your crisp topping. 

Balance: Always add a squeeze of fresh lemon juice to your berries or fruit. It cuts through the sugar and brightens the natural fruit flavors. 

Tips for the topping

Cold Butter: Use cold, cubed butter to create pea-sized clumps. These pockets of butter create the perfect flaky, crisp texture. Expert tip – pop your butter in the freezer for 5-10 minutes prior to cutting into cubes, it’ll be easier to cut and will stay colder longer while making the topping.

Texture:  Adding chopped nuts to the flour mixture adds an unexpected that stands up to the soft fruit. 

Tips for baking

The Bubble Test: Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.

Variations and substitutions to customize the recipe

Switch up the topping texture

• Crunchy: Mix in chopped pecans, walnuts, sliced almonds, or pumpkin seeds.
• Sweet: Use dark brown sugar for a deep, molasses-like crunch.
• Spiced: Toss the flour with ground cinnamon, ginger, or a pinch of nutmeg.

Swap the fruit filling

• Blend Fruits: Combine the blackberries with sliced apples, pears, peaches, or tart rhubarb.
• Fresh Herbs: Toss the berries with finely chopped fresh mint, basil, or rosemary.
• Add Citrus: Grate in fresh orange or lime zest alongside the standard lemon juice.
• Spike It: Mix a tablespoon of bourbon, Amaretto, or Grand Marnier into the berry mixture.

Dietary substitutions

• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Vegan/Dairy-Free: Replace the dairy butter with cold, solidified coconut oil or a high-quality plant-based butter.
• Refined Sugar-Free: Sweeten the filling with pure maple syrup or honey in the filling and use coconut sugar in the topping.

Serving suggestions and presentation ideas

My favorite way to serve this crumble is topped with a scoop of vanilla ice cream, or with home-made whipping cream. If you’re wanting and elevated look for serving guests – garnish with fresh mint leaves, lemon zest, toasted pistachios or slivered almonds.  

Storage and reheating tips

How you store your berry crumble depends on when you plan to eat it.

Short-Term Storage (1-2 Days): You can leave a freshly baked crumble on the counter for up to two days. Let the crumble cool completely to room temperature. Cover the baking dish tightly with aluminum foil or plastic wrap. 

Medium-Term Storage (Up to 5 Days): If you need to keep it longer, store it in the fridge. Place the completely cooled crumble into the fridge, sealed tightly with foil or placed in an airtight container. 

Long-Term Storage (Up to 3 Months): This berry crumble freezes beautifully, either baked or unbaked.

• Unbaked (Recommended for best texture): Assemble the crumble in a freezer-safe dish, wrap it tightly in two layers of plastic wrap, and add a layer of aluminum foil. Bake directly from frozen at 350F adding 10 to 15 minutes to the original baking time.
• Baked: Freeze the completely cooled crumble using the same multi-layer wrapping method. Bake in a 350F oven until warmed through and the topping has become crispy again.

Reheating: Leftover crumble can be easily reheated, and my go-to method is in the oven. Simply pop your crumble into a 350F oven for about 10 to 15 minutes until it is warmed through and the topping crisps up again. If you are short on time, you can microwave individual portions for 30 to 45 seconds – just keep in mind that the topping will lose its crunch.

FAQ’s

More fruit desserts to make from the blog

• Easy & Delicious Gluten Free Rhubarb Crisp Recipe
• Strawberry Fruit Bars with an Oatmeal Crumble
• Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Print

Easy and Delicious Blackberry Crumble with Pistachios

Discover the perfect blend of juicy blackberries and crunchy pistachios in this easy-to-make crumble that’s bursting with flavor and texture.

Course Dessert

Cuisine American

Keyword blackberry, fruit crumble

Servings 6 -8

Author Jess

Ingredients

For the blackberries

• 8 cups fresh blackberries
• 2 tsp finely grated lemon zest
• 2 tbsp fresh squeezed lemon juice
• ¼ cup cornstarch
• ½ cup granulated sugar
• ¼ tsp ground cardamom
• ½ tsp kosher salt

For the crumble topping –

• ⅓ cup lightly packed brown sugar
• ½ tsp ground cardamom
• ¾ cup all purpose flour
• 6 tbsp cold unsalted butter, cut into small cubes
• ¼ cup coarsely chopped shelled salted pistachios

Instructions

• Preheat the oven to 350F and place a rack in the lower third of the oven. Grease a 10-inch oven safe skillet or a 9×9 inch pan with nonstick cooking spray.
• Add the fresh blackberries to a large bowl with the lemon zest, lemon juice, cornstarch, granulated sugar, ground cardamom and salt. Stir to combine and then let sit for 5-10 minutes while the oven preheats.
• For the crumble topping, add the brown sugar, ground cardamom, all purpose flour and small cubes of butter to a medium bowl. Use your hands to rub all the ingredients together, breaking down the butter cubes, until it resembles a coarse meal, about pea-sized pieces. Add the pistachios and squeeze together the crumble with your hands to combine.
• Transfer fresh blackberries and all of the juices from their bowl to the prepared baking dish. Use your hands to scatter the crumble topping over the blackberries.
• Bake the crumble until the blackberry juices are bubbling around the edges and the top is golden brown, about 35-45 minutes. Let it cool slightly before serving scoops of the crumble with ice cream or whipped cream.

Notes

• Do not pull the crumble out until the berry juices are actively bubbling around the edges. The bubbling ensures the cornstarch is thickening the liquid from the berries.
• Gluten-Free: Swap the all-purpose flour for almond flour, oat flour, or a 1:1 gluten-free baking blend.
• Nut-free: Substitute the pistachios for rolled oats to make this nut-free.

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Blackberry Crumble with Pistachios appeared first on Cooking in my Genes.

These strawberry crumble bars have a fresh strawberry filling and an oatmeal crumble crust.

Plus, you only need 10 simple ingredients, one bowl and 10 minutes to prep to make these delicious strawberry bars!

These simple, fresh strawberry oatmeal bars are perfect to make once the weather gets warm. I love serving these with a big scoop of vanilla ice cream all summer long.

During the summer months, all I really want are desserts made with fresh fruit. Grilled peaches with ice cream and strawberry-rhubarb sundaes are two of my favourites.

The strawberry layer in these strawberry oat crumble bars is just like a strawberry jam once the bars are baked. This is the perfect recipe to make when it’s strawberry season and you have ripe, juicy strawberries on hand!

Why you’ll love these easy strawberry fruit bars

• You only need 10 simple ingredients to make these easy strawberry fruit bars with oatmeal crumb.

• The crumb mixture is used for both the bottom crust layer AND the topping which makes these recipe so easy!

• You don’t need any fancy equipment like a food processor or mixer.

• These are perfect sweet treats to serve at picnics, summer parties or birthday parties, the whole family will love them!

• Each strawberry oatmeal bar has a layer of fresh juicy strawberries sandwiched between an oatmeal crumble crust.

Ingredients needed to make these easy strawberry bars

Strawberries: I recommend using fresh strawberries and not frozen fruit. This strawberry dessert will taste best when strawberries are in season! Make sure to dice the strawberries into smaller, not larger pieces for the filling layer.

Lemon zest: a sprinkle of lemon zest will help brighten the strawberry flavor, no lemon juice needed

Corn starch: this is crucial in the recipe and is going to thicken the strawberry filling as the strawberry oat bars bake

Oats: you’ll want to use old fashioned or rolled oats. This is going to give us that crumble crust used as a part of the bottom and top layer of these bars for a lovely, chewy bite.

Sugar: you’ll need brown and white sugar for the oat crumb topping and bottom crust of this recipe

Unsalted Butter: Butter holds it all together!

Flour: Works as a binder to keep the base and top layer together.

Baking Soda: For a little extra lift to the bottom and top oat crumb layers of these bars when baked we need a bit of baking soda.

Salt: A pinch of salt is needed since the recipe used unsalted butter.

How to make these strawberry fruit bars

Step 1: Preheat the oven to 350°Fahrenheit and line a 9×9-inch baking pan with parchment paper.

Step 2: In a small bowl, make the strawberry mixture by mixing together the diced strawberries with the white sugar, cornstarch and lemon zest. Set aside.

Step 3: In a medium bowl, add all of the dry ingredients, combine flour, oats, sugar, brown sugar, baking soda and salt and whisk everything together to combine. Then stir in the melted butter and mix until you have a crumbly crust mixture.

Step 4: Set aside 1 ¼ cups of the crumble mixture. Pour the rest of the oat crumb mixture into your prepared baking pan and press into an even layer with your hands (you could also use the bottom of a small glass to gently press the bottom crust layer into the pan).

Step 5: Pour the strawberry filling (including the juices) onto the crumble crust bottom layer and spread it so it evenly covers the base.

Step 6: Sprinkle the remaining oat crumble, 1 ¼ cup of the mixture on top, evenly coating the strawberry layer.

Step 7: Bake in the preheated oven for 35-40 minutes, the crust should be golden brown and the strawberries should have set.

Step 8: Remove from the oven and let the bars cool completely in the pan, at least an hour. To set faster, place in the fridge.  Cut into squares using a sharp knife and enjoy!

Tips & tricks for making this strawberry fruit bar recipe

• Let the bars cool completely in the pan before cutting, generally at least an hour of cooling time. If you cut them while they’re still warm, they’ll fall apart! I like to make these the night before so they have the full night to set and then they’re ready to serve at a gathering the next day.

• Make sure to press the first crumble crust layer down well with your hands so it covers the bottom of the pan. You could also use the bottom of a small glass to gently press the bottom crust layer into the pan instead of your hands.

• If you aren’t lining the bottom of the pan with parchment paper, then make sure to grease the pan very well with butter. Please note, it’s must easier to remove the easy oatmeal bars from the pan if it’s lined with parchment paper – highly recommend using it for these bars!

• I recommend using a sharp knife and cleaning it after cutting each slice to get super clean bar slices!

• Top these bars with a delicious glaze, the lemon icing from my strawberry rhubarb hand pies!

Common Questions

How to store these fruit bars

These easy strawberry fruit bars will keep in the fridge in a container for up to 4 days.

More delicious fruit desserts to love from the blog

Strawberry Rhubarb Toasted Oat Sundaes

Lemon Blueberry Blondies

Rhubarb Strawberry Hand Pies

Print

Easy Strawberry Fruit Bars with an Oatmeal Crumble

Make these easy strawberry crumble bars for a perfect summer dessert! Enjoy as-is or take them next level with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword strawberry crumble bar

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Author Jess

Ingredients

For the strawberry filling

• 2 cups chopped fresh strawberries about half-inch pieces
• 2 tbsp sugar
• 2 1/2 tsp cornstarch
• zest of one lemon

For the crumble crust

• 1 cup all purpose flour
• 1 1/2 cups old fashioned rolled oats
• 1/4 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 tbsp unsalted butter, melted 1 stick butter

Instructions

• Preheat the oven to 350F and line a square 9×9 inch baking pan with parchment paper or grease the pan well with butter.

For the strawberry filling

• In a small mixing bowl stir together the diced strawberries, sugar, cornstarch and lemon zest until strawberries are well-coated. Set aside.

For the crumble crust

• In a medium mixing bowl whisk together flour, oats, sugar, brown sugar, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.
• Save 1 1/4 cups of the crumble crust mixture and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
• Pour the strawberries mixture including all the juices onto the crumble crust base layer in the pan. Spread the strawberry mixture into an even layer.
• Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the strawberries layer, evenly coating them.
• Bake for 35-40 minutes until crumble crust topping is golden brown and strawberries are set (they may be bubbling).
• Remove from oven and let completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
• These will keep in the fridge for up to 4 days!

The post Easy Strawberry Fruit Bars with an Oatmeal Crumble appeared first on Cooking in my Genes.

Perfect for summertime BBQ’s, picnics or whenever you want to enjoy something seasonal.

From cocktails to desserts, appetizers and brunch, you’re sure to find something to enjoy.

It’s fruit season friends! Time to add fresh summer fruit to allll of the recipes you make.

During this time of year I’m pretty sure I add fruit to at least one meal a day: berries to my pancakes; peaches to cocktails; and, rhubarb to all of my desserts.

Let’s enjoy all that summer has to offer with 20 summer fruit recipes!

Summer Fruit Appetizers

Berries pair with goat cheese in these summer appetizers; they’re a match made in summer fruit recipe heaven!

Blueberry & Goat Cheese Crostini Appetizer

Mixed Summer Berry Goat Cheese Crostini

Brunch

Blueberries, peaches, plums, strawberries and apricots make an appearance in these delicious brunch recipes!

Stone Fruit (Breakfast) Crumble

Summer Brunch Board

Blueberry Oatmeal Pancakes

Summer Berries on Toasted Sourdough

Cocktails

Peaches, strawberries, cherries and rhubarb are all perfect for a summer cocktail!

Strawberry Rosé Spritzer

Peach Basil Wine Spritzer

Strawberry Lemonade Rosé Punch

Cherry Bourbon Lemonade Smash

Berry Rhubarb Kombucha Sangria

Summer Fruit Desserts

Rhubarb, raspberries, peaches, strawberries and blueberries make an appearance in the most delectable summer desserts!

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Strawberry Rhubarb Hand Pies

Rhubarb Cake

Summer Fruit with Whipped Cream

Strawberry Rhubarb Toasted Oat Sundaes

Raspberry Rosé Popsicles

Summer Fruit Jams

There’s nothing better than jam made with summer fruit; it’s even better when it’s made with just 4 ingredients like the recipes below!

Easy Strawberry Jam

Apricot Jam

Easy Plum Jam

I truly hope you find some new summer recipes to love! It’s the perfect season to head to the market, grab fresh produce and make simple recipes that will delight.

More summer recipes to love from the blog:

Kale & Peach Salad with Feta and Toasted Pepitas

How to Create a Summer Picnic

Summer Cheese & Charcuterie Board

Until the next cooking adventure,
Jess

The post 20 Fresh Summer Fruit Recipes to Make this Season appeared first on Cooking in my Genes.

I can hardly believe it’s the beginning of July but I am in full summer-enjoyment mode!

June went by in a flash; I cooked and photographed a ton of recipes plus planned out my summer recipe calendar. There are SO many recipes coming to the blog that I’m excited to share with you PLUS I’m sharing my favourite recipes to make in July!

We finally setup our vegetable gardens in our backyard and I’m so excited to start to see the vegetables grow. I love being able to pop outside to grab herbs to use when I cook and I can’t wait to see the radishes, beets and carrots grow too! We’re also growing tomatoes, zucchini and kale.

Cooking seasonally is something I try to adhere to so I’m really looking forward to taking a cue from our gardens’ once they start really grow.  For weekly meal planning ideas the FeedFeed has a wicked weekly meal planner which provides wonderful ideas based on the season. Two of our favourite dishes we made this past month were a One Pot Pasta with Cherry Tomatoes & Oregano and a Classic Greek Salad. Both of the dishes were perfect for weeknights too!

The weather in Calgary was just perfect in June as well so I was able to enjoy lovely walks at the park near our house and on St. Patrick’s Island (one of my FAV spots in Calgary!)

And, we also went for a lovely paddle on Lake Windermere on the Canada Day long weekend; it was the perfect way to celebrate our beautiful country!

So, as we head into the throws of summer here is some recipe inspiration for July:

Blueberries: Summer Berries on Toasted Sourdough

Cucumbers: Minty Cucumber Lime Sangria

Peppers & Zucchini: Roasted Summer Vegetable Salad

Radishes: Watermelon Mason Jar Salad

Raspberries: Raspberry Rosé Popsicles

Strawberries: Summer Fruit with Whipped Cream

I’m spending time in Ontario this month, enjoying time in the sun and by the lake and many meals with family and friends.

I look forward to sharing my summer adventures with you and stay tuned for a summer cocktail and sharing board recipe, both which are perfect for summer entertaining! In the meantime, enjoy this Peach & Prosciutto Summer Focaccia at your next summer get-together!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

Peaches and berries are juicy and sweet and perfect for a summer treat.

I hope you can enjoy this dessert with family and friends, perhaps on a summery afternoon and feel free to use whichever fruit is shining in your part of the world.

I have fond memories of picking strawberries at a local Ontario farm when we were kids. The strawberries were so perfectly sweet, almost addictive! And later on at home we’d use the freshly-picked berries as a topper to vanilla ice cream.

The inspiration for this Summer Fruit with Whipped Cream comes from those summer memories and I’ve added in my other favourite seasonal fruits too. With strawberries, blueberries, raspberries and peaches combined with lemon juice and a touch of sugar, then topped with a luscious whipped cream, you have a real summer winner on your hands!   

Print

Summer Fruit with Whipped Cream

A mix of seasonal summer fruit with peaches, blueberries, strawberries and raspberries topped with a dollop of vanilla whipped cream is the perfect summer dessert! 

Course Dessert

Cuisine Canadian

Keyword berries, berries and cream, summer fruit

Total Time 30 minutes minutes

Author Jess

Ingredients

Summer Fruit

• 2 cups strawberries, cut in quarters
• 2 cups peaches, chopped (about 2-3 peaches)
• 2 cups blueberries
• 1 cup raspberries
• juice from half a large lemon
• 2 tbsp sugar

Whipped Cream

• 1 cup heavy whipping cream
• 1 cup mascarpone (you can usually find this in the cheese aisle at the grocery store)
• 1 tbsp vanilla bean paste
• 2 tbsp icing sugar

Instructions

• Wash, cut and chop the strawberries and peaches. Wash the blueberries and raspberries.  Mix all of the fruit in a large bowl.
• Next, juice half of the lemon into a small bowl and add the 2 tbsp sugar.  Whisk to combine and then pour over the fruit.  Gently mix the fruit and set aside.
• Using an electric mixer add the heavy whipping cream into the mixing bowl.  Turn the mixer to medium for a few seconds to start, then turn up to high and let the mixer do its magic until stiff peaks have formed in the bowl, about 2-3 minutes.
• Next, add 1 cup of mascarpone and whip for 30 seconds to 1 minute until combined and peaks still form.  
• Add in the vanilla bean paste and icing sugar. Whip for another 30 seconds to 1 minute until combined. Taste and add in more icing sugar if you prefer a sweeter whipped cream – you can adjust to your liking.
• Then, serve the fruit in individual bowls or small plates, topped with a dollop of whipped cream!

Notes

Substitute for the vanilla bean paste; use 1 tbsp honey or 1 tsp vanilla extract.

Both the summer fruit and whipped cream will stay well in the fridge for a couple hours so if you’re having guests over later in the day just make everything ahead of time, cover and refrigerate until ready to serve. You can even keep the whipped cream in the fridge for up to 2 days if needed!

I know I’ll be making this dessert all summer long, especially for barbecues and picnics!

Until the next cooking adventure,
Jess

The post Summer Fruit with Whipped Cream appeared first on Cooking in my Genes.

I absolutely LOVED making sundaes as a kid and now I can’t help but make grown-up versions like this one with buttery, toasted oats, vanilla ice cream and topped with a strawberry rhubarb sauce!

Come on over for a new take on a classic flavour combination with these Strawberry Rhubarb Toasted Oat Sundaes, a perfect sunny day dessert!

This strawberry-rhubarb combination is one of my go-to flavour combinations for the season and it pairs lovely with the buttery, toasted oats.

These Strawberry Rhubarb Toasted Oat Sundaes are sure to be a hit at all of your summertime soirées and are easy to make for a crowd!

Print

Strawberry Rhubarb Toasted Oat Sundae

With buttery toasted oats, a scoop of vanilla ice cream and a quick strawberry-rhubarb sauce, these Strawberry Rhubarb Toasted Oat Sundaes are sure to delight!

Course Dessert

Cuisine Canadian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jess

Ingredients

• 1/4 cup butter, unsalted
• 1/4 cup brown sugar
• pinch salt
• 2 cups old fashioned large flake oats
• 1/2 cup water
• 3 cups rhubarb, chopped
• 3 cups strawberries, sliced
• 2 tbsp sugar
• 1 container vanilla ice cream or gelato

Instructions

• Heat a large, heavy-bottomed skillet (cast iron works great) to medium-high heat and add in butter, sugar, salt and oats.
• Cook, stirring often for about 5-7 minutes until the oats are well-coated and golden.
• Remove the oats from the pan into a bowl and set aside.
• In the same pan, add water, rhubarb, strawberries and sugar and bring to a boil over medium-high heat. 
• Once you reach a boil, turn the pan to medium-low and simmer stirring once and a while until the rhubarb and strawberries have cooked down to a beautiful sauce, about 7-10 minutes.
• Set the strawberry-rhubarb sauce off the heat to cool. 
• To assemble the sundaes, fill the bottom of a cup with oats (about a 1/4 cup of oats per cup), then drizzle in the strawberry-rhubarb compote, followed by a scoop or two of vanilla ice cream and top with more oats and strawberry-rhubarb sauce.

From the delicious and beautiful fruits and vegetables at the market to the longer days, this time of year has me so excited to enjoy it all!

So head to your favourite market, grab some fresh rhubarb and strawberries and your favourite ice cream and make some sundaes to share with family and friends.

Sundaes make me feel like a kid again and I hope you’ll enjoy this version for the kid in you!

Until the next cooking adventure,
Jess

The post Strawberry Rhubarb Toasted Oat Sundaes appeared first on Cooking in my Genes.