10 Best Spring Fruit Desserts

Strawberry Rhubarb Crisp

A delightful combination of sweet strawberries and tart rhubarb, this crisp is a perfect spring dessert.

Ingredients:

• 2 cups sliced strawberries
• 2 cups diced rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix strawberries, rhubarb, and granulated sugar.
3. In another bowl, combine flour, oats, brown sugar, and melted butter.
4. Spread the fruit mixture into a baking dish.
5. Evenly sprinkle the oat mixture over the top.
6. Bake for 40 minutes until the top is golden brown.
7. Let it cool slightly before serving.

Peach Blueberry Galette

This rustic galette features juicy peaches and tart blueberries, wrapped in a buttery crust.

Ingredients:

• 1 pre-made pie crust
• 2 cups sliced peaches
• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Mix peaches, blueberries, sugar, cornstarch, cinnamon, and lemon juice in a bowl.
3. Roll out pie crust on a baking sheet.
4. Spoon fruit mixture onto the center of the crust, leaving a 2-inch border.
5. Fold the edges of the crust over the fruit.
6. Bake for 30-35 minutes until the crust is golden.
7. Allow to cool before slicing.

Cherry Clafoutis

This classic French dessert is a custard-like cake filled with fresh cherries.

Ingredients:

• 2 cups pitted cherries
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 3 large eggs
• 1 1/4 cups milk
• 1 teaspoon vanilla extract

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Butter a baking dish and arrange cherries at the bottom.
3. Whisk together flour, salt, and half the sugar.
4. Beat eggs and add milk and vanilla, then combine with flour mixture.
5. Pour the batter over the cherries.
6. Sprinkle remaining sugar on top.
7. Bake for 35-40 minutes until set and lightly golden.

Mango Lime Sorbet

Refreshing and tangy, this mango lime sorbet is a perfect palate cleanser.

Ingredients:

• 3 ripe mangoes, peeled and diced
• 1/2 cup lime juice
• 1/4 cup water
• 1/4 cup honey

Cooking method:

1. Puree mangoes in a blender until smooth.
2. Add lime juice, water, and honey; blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Freeze the sorbet until firm, about 4 hours.
5. Serve chilled garnished with lime zest.

Lemon Raspberry Bars

Zesty lemon and sweet raspberries meet in these deliciously tangy bars.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh raspberries

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Combine flour and powdered sugar; cut in butter until crumbly.
3. Press into a baking pan and bake for 15 minutes.
4. For the filling, whisk sugar, eggs, lemon juice, and zest.
5. Pour over the crust and sprinkle with raspberries.
6. Bake additional 20 minutes or until set.
7. Cool before cutting into bars.

Pineapple Coconut Cake

A tropical escape in dessert form, this cake combines the flavors of pineapple and coconut.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Mix flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until light, then add eggs one at a time.
4. Stir in pineapple and coconut, followed by dry ingredients.
5. Pour batter into a greased cake pan.
6. Bake for 30-35 minutes until a toothpick comes out clean.
7. Cool before serving with whipped cream.

Apricot Almond Tart

This elegant tart features sweet apricots and a rich almond filling.

Ingredients:

• 1 pre-made tart shell
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 6 fresh apricots, halved and pitted

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Mix almond flour, sugar, and butter until smooth.
3. Beat in eggs and almond extract.
4. Spread almond mixture into tart shell.
5. Arrange apricots on top.
6. Bake for 25-30 minutes until golden and set.
7. Cool slightly before serving.

Raspberry Lemon Scones

Light and fluffy, these scones are perfect for a spring brunch with fresh raspberries and a hint of lemon.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 1/2 cup raspberries
• 1 tablespoon lemon zest
• 2/3 cup heavy cream

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Mix flour, sugar, baking powder, and salt.
3. Cut in butter until crumbly, then fold in raspberries and zest.
4. Stir in cream until just combined.
5. Form dough into a disk and cut into wedges.
6. Bake for 15-18 minutes until golden.
7. Cool slightly before serving.

Blackberry Lavender Ice Cream

This homemade ice cream pairs sweet blackberries with aromatic lavender for an extraordinary treat.

Ingredients:

• 2 cups blackberries
• 1 tablespoon dried lavender
• 1 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract

Cooking method:

1. Puree blackberries and strain to remove seeds.
2. Heat cream, milk, sugar, and lavender until just simmering; remove from heat and let steep for 30 mins.
3. Strain lavender and return liquid to heat, stirring in blackberry puree.
4. Chill mixture thoroughly, then churn in an ice cream maker.
5. Freeze until firm.

Kiwi Lime Pie

A tangy and refreshing dessert, this pie is a twist on the classic key lime pie, with kiwi adding a unique flavor.

Ingredients:

• 1 graham cracker crust
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup lime juice
• 1 tablespoon lime zest
• 1 cup kiwi, peeled and sliced

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Mix condensed milk, lime juice, and zest until well combined.
3. Pour mixture into graham crust.
4. Arrange kiwi slices on top of the pie.
5. Bake for 15 minutes until set.
6. Cool before chilling in the fridge for at least 2 hours.