These homey desserts, from fruit to chocolate, are the perfect ending to a comforting meal. The crisp oatmeal topping provides a crunchy contrast to the luscious, warm fruit, plus you get a scoop of ice cream for a carb-worthy dessert the whole family will love. When cooked with balsamic, orange zest and rosemary, they take on savory flavors — though they’re still sweet enough to transform grilled challah slices into a french toast dessert.
Naturally sweetened, I like it most for its over the top use of coconut (I used both shredded coconut and coconut flour) and surprise addition of maple sugar. Scrape the almond cream into a container and use it immediately or cover and refrigerate to be used within 3 days.
Whether you’re a fan of apple or cherry’s more your thing, these fruit pie recipes will make a convert out of you. Cooking your cobbler in a cast-iron pot gives this dessert crispy, caramelized edges and a chewy, gooey berry-filled center. Sprinkle some almond flour on the fruits if you like, which will help to absorb some of the liquid released while baking, or you can simply omit this step.
Layer bananas, wafers and milk chocolate pastry cream for a richer take on the classic pudding dish. There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop.
To make this scrumptious treat I mixed peanut butter, cream cheese, and whipped cream together. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for icing. With a 2 – 2 ½ inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside a greased mini muffin cup to create a pastry cup.