Recipes tagged with « Fruit Desserts »
Banana Crisp Bake
Sweet bananas under a buttery oat topping, browned and crackling just right. Butter melted, brown sugar thickens with apple cider, not juice, for more tang. Pecans swapped for toasted walnuts; vanilla swapped for almond extract for a deeper note. Oats and flour combined with sugar and spice, topped with cold butter cut in coarse. Oven at 380, not 375, for better caramelization. Bake till topping cracks and bubbles, about 30-35 minutes. Serve warm with ice cream or Greek yogurt. A rustic treat with layered textures and a hint of toasted nuts. Balanced sugars; buttery fat; fuller flavor with twist. Fiber intact.
Apple Cream Cheese Bars
A layered bar with a grainy shortbread base, dense cream cheese filling, tart-spiced apples, and a crumbly streusel topping. Crunch meets creamy. The crust’s edges golden brown, the apples tender but holding shape, streusel clumps slightly sticky from cream. Cook and chill thoroughly to slice clean bars. Parchment paper saves the scrape; lemon juice on apples keeps color. Brown sugar swapped for coconut sugar for deeper flavor. Heavy cream cut by ¼ cup replaced with Greek yogurt for tang and slight firmness. Watch crust color; butter temperature affects crumb. Timing is guideline, trust the golden cues and crackly streusel.
Raspberry White Chocolate Log
A raspberry log featuring a white chocolate chantilly infused with elderflower, a raspberry jelly set with carrageenan instead of agar-agar, and a nut-free crumble enriched with freeze-dried raspberry powder and coconut sugar. Uses an airy sponge cake rolled with a tart-sweet raspberry filling, topped with a whipped creamy ganache and crunchy crumble. Adapted for a subtle floral note and a softer jelly texture. Timing adjusted to give room for chilling and better texture. Serves 10 to 12 portions in a classic roulade style dessert.