Tag Archives: fruit

Peach Apple Galette

peachapple galette slice

You didn’t think I’d let summer near its end without sharing another peach recipe, did you?! Well, it turns out today is the perfect day to talk about peaches because it’s national “eat a peach” day. ¬†If you insist, national food holiday gods, if you insist. ūüėČ

Even though I’m back in Florida now, fresh peaches seem to be everywhere right now. ¬†When I was still in New York, I had a craving for juicy peaches, so my mom and I drove out to a local farm store. While we were there, we noticed they had early apples available as well. ¬†Since apple season is more or less nonexistent here in Florida, I took advantage. ūüôā

peach apple galette

With pounds upon pounds of peaches and apples in hand, I decided to put the two fruits together to make one delicious tart… a peach apple galette.

What’s a galette, you ask? ¬†The simple answer: a free-form, one-crust tart made with pie dough. ¬†As the name may suggest, it’s very popular in France… Anyway,¬†I was all set to make a real pie, but when I saw¬†Sally¬†post a recipe for a¬†strawberry peach tart, I thought… well, I think I’ll make a galette. ūüôā

peach apple galette slice

This tart is really the perfect transition into fall — peaches and apples. The duo are unexpectedly delicious and perfect, especially when you involve buttery, flaky pie crust.

Speaking of the crust, I’ll be honest — I used a pie crust mix here, but if you have a pie crust recipe you like to use, go ahead and make your own from scratch!

peach apple galette lbbakes


If you need a simple, delicious “end of summer” dessert recipe, I highly recommend you try this galette!

[print_this]Peach Apple Galette

A simpler version of pie, this free-form tart is filled with fresh peaches and apples for a unique dessert.  Serve with ice cream, yogurt, or whipped cream, if desired.

Serves 8

Prep time: 30 minutes

Cook time: 60 minutes

  • Pie dough for one (single layer) pie, chilled
  • 2 large apples, peeled and sliced
  • 2 large peaches, peeled and sliced
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1-2 tablespoons milk
  • Sugar, for garnishing

Heat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

In a mixing bowl, toss the sliced apples and peaches with the sugar and ginger. Set aside.

On a flat, lightly floured surface, roll the pie dough out to 12-14 inch thickness (for a thicker crust, roll only to 12 inches; 14 inches for a thinner crust).  Carefully transfer the rolled out dough onto the prepared baking sheet.

Mound the fruit in the center of the crust, leaving about 1 1/2 inches around the edges.  Fold the edges up and over the fruit to seal (pinch to seal if necessary).  Brush the dough with the milk, then sprinkle with granulated sugar.

Bake 30 minutes.  Decrease the heat to 350 degrees F; bake an additional 30 minutes, or until the edges are golden brown.  Allow to cool before slicing.[/print_this]


Peach Blueberry Crisp

peach blueberry crisp

For many of us, August means an abundance of fresh fruit — berries, stone fruits, melons, you name it. ¬†I’ve been lucky enough to enjoy two “waves” of summer fruit season this summer. ¬†Since Florida’s produce season is ahead of New York’s, I was enjoying Florida blueberries and Georgia peaches back in June and July. ¬†Now, while I’m in New York for a few weeks, I’ve been able to enjoy the fresh, local fruit here as well.

With fresh fruit on the brain, I thought I’d sweeten things up a bit here today and share a fruity dessert. ¬†One that comes together in no time and highlights fresh fruit — specifically, peaches and blueberries (note: you could easily substitute other berries or fruit in this recipe!): peach blueberry crisp!

peach_blueberry crisp

Because the fruit I used was so ripe, I needed to do very little in the way of sweetening the crisp.  I opted to use pure maple syrup as my sweetener of choice, but you could also use honey or agave nectar.

The buttery, crispy, crumbly topping is the icing on the cake crisp.  Simple ingredients, just like the filling.  Since only a small amount of flour is required in the topping, I actually used brown rice flour, keeping this recipe gluten free, but you could easily use all-purpose flour instead.

peachblueberry crispYou’ll notice I made the crisp in small glass jars for a nice change of pace (and single servings). ¬†If you don’t have jars, you can just as easily make the crisp in a baking pan — I’d use a 6×8 pan, or if you don’t have that, a 8-inch square pan.

I didn’t happen to have any on hand when I photographed these crisps, but I do believe the perfect way to enjoy this crisp — especially on a hot summer day — would be to top with a big scoop of vanilla ice cream. ūüôā ¬†Either way, though, it’ll be delicious!

peach blueberry crisp 2

[print_this]Peach Blueberry Crisp

A fruity dessert with fresh peaches and blueberries, topped with a crumbly, crispy oat topping.  You can substitute frozen peaches or blueberries for fresh (do not that before baking), or other fruits, if desired.

Serves 6

Prep time: 15 minutes

Cook time: 20 minutes

  • 2 cups diced fresh peaches
  • 2 cups fresh blueberries
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon salt


  • 1/2 cup brown rice flour (or all-purpose flour)
  • 1 cup oats (either old-fashioned or quick)
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, chilled

Heat the oven to 375 degrees F. ¬†Spray 6 small jars (or a 6×8 or 8×8 baking pan) with nonstick cooking spray.

In a mixing bowl, stir the peaches, blueberries, maple syrup, and salt until mixed.  Spread into the prepared dish(es).

In a separate mixing bowl, combine the topping ingredients.  Stir until crumbly (use your hands if needed).  Sprinkle the topping over the fruit.

Bake about 20 minutes or until the topping is crisp and fruit is bubbly. Allow the crisp to cool before serving.[/print_this]

Blueberry Apricot Granola


Hello from southeastern Pennsylvania! ¬†I flew from Florida to New York almost two weeks ago, and it’s pretty much been nonstop travel throughout the northeast visiting people ever since. ¬†I’m definitely doing my fair share of summer travel. ūüôā

I had a break in travel yesterday, and since I seem to require homemade granola on a continual basis, I whipped up this batch of granola yesterday afternoon when I realized my supply was depleted.


I’ve really been digging blueberries lately, so I decided to incorporate them into this batch. ¬†I had a feeling fresh blueberries in the granola might get a bit messy (although I’m still tempted to try it — we’ll see‚Ķ), so I used dried blueberries instead. ¬†While I was at it, I added dried apricots as well — really embracing the summer fruits, I suppose. ūüôā


Because of all the fruit in the recipe, the granola really doesn’t need much in the way of sweetening. ¬†I added a couple tablespoons of honey, but if you like your granola nice and sweet you might want to add another tablespoon or so.

This granola would be perfect over a cup of yogurt, or in a bowl on its own with milk and a handful of fresh berries tossed in. ¬†It’s definitely a summer granola!


[print_this]Blueberry Apricot Granola

Crunchy granola with dried fruit added for texture and natural sweetness.  Substitute your favorite dried fruit for the blueberries and apricots, if desired.

Makes about 3 1/2 cups

Prep time: 10 minutes

Cook time: 40 minutes

  • 2 cups old-fashioned (rolled) oats
  • 1/2 cup dried blueberries
  • 1/2 cup chopped dried apricots
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter (or other nut butter)
  • 2 tablespoons coconut or canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Heat the oven to 300 degrees F.  Line a baking sheet or pan with parchment paper or aluminum foil.

In a mixing bowl, combine the oats, blueberries, apricots, and salt.  Stir to combine.

In a small microwave-safe bowl, combine the peanut butter, oil, honey, and vanilla. Microwave on high about 30 seconds or until the peanut butter begins to melt.  Stir until smooth.

Pour the peanut butter mixture over the oats; stir until combined.  Spread into the prepared pan.  Bake 35 to 40 minutes, stirring every 10 to 15 minutes, until the granola is lightly toasted.  Allow the granola to cool completely.  Granola can be stored in an airtight container at room temperature. [/print_this]

Strawberry Banana Scones (Gluten Free options)


If you’re anything like me and ever find yourself with a few overripe bananas on the counter,¬†two words probably come to mind: banana bread.¬†¬†Don’t get me wrong, I do love banana bread (this is one of my favorites), but sometimes it’s just sort of… typical.¬† There must be something better to do with overripe bananas, you know?¬†

And that is where these scones come in.¬† My sister had just been talking about scones the other day, so when I spotted a couple browned bananas on the counter, I knew what to do…


I made strawberry banana scones.

Between the mashed banana and greek yogurt (vanilla CHO), these scones are nice and moist.¬† I’d rather not have much to do with¬†that dry scone business.¬†

I don’t make scones very often, but every time I do, I’m reminded how simple they really are to make.¬† The dough for this recipe comes together so easily — the most strenuous part is cutting in cold butter, but if you’ve ever made any sort of pastry, you probably know the drill.


I made this particular scone using gluten free flours, but you could also prepare these scones with regular all-purpose flour (I’ve included instructions for both in the recipe).¬†

One thing I’ve learned about making scones — as is the case with lots of biscuit and muffin recipes — is to mix the dough only until it is just combined.¬† You don’t want to over-mix the dough or else you’ll end up with hockey puck scones.¬† Who wants a hockey puck scone when you can have a soft, fluffy scone with crisp edges?¬† Not me!

As I was grabbing the butter to cut into the scone¬†dough, I noticed a few lone¬†strawberries in the fridge, and decided to toss them into the dough.¬† Mmm, such¬†a good decision!¬† With berry season upon us, I foresee several berry-filled scones and breakfast treats being enjoyed. ūüôā

If you’d like, you could drizzle a simple glaze over the baked scones (powdered sugar + milk), however I opted to leave the glaze for another day.¬† I liked the rustic, simple finish of the scones on their own!


[print_this]Strawberry Banana Scones (Gluten free options)

Soft, fluffy banana scones made with greek yogurt.  Strawberries add extra sweeteness and flavor, although you could substitute any berry or dried fruit.

Makes 8 scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 2 large overripe bananas, mashed (about 1 cup)
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almondmilk)
  • 3/4 cup nonfat vanilla greek yogurt
  • 2 1/2 cups all-purpose flour*
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1/2 cup finely chopped strawberries

In a small mixing bowl, stir the mashed banana, milk, and yogurt until mixed well.

In a large mixing  bowl, stir the flour, sugar, baking powder, salt, and cinnamon.  Cut in the butter with a fork, until the mixture is crumbly.  Stir in the wet ingredients, mixing until just blended (do not overmix!).  Gently fold in the strawberries.

Turn the dough onto a surface lined with parchment paper.  Form the dough into a disk, about 1 inch thick.  Cover with an additional sheet of parchment paper; place the disk on a cookie sheet.  Chill in the freezer 10 to 20 minutes.

Heat the oven to 400 degrees F.  Remove the dough from the freezer, removing the top sheet of parchment paper.  Slice the dough into 8 equal slices, pulling the scones apart slightly.  Bake 30 minutes, or until the edges are golden brown.  As the scones bake, remove from the oven every 10 minutes to re-slice the scones (as they bake, you will be able to separate them easier).  Allow the scones to cool slightly before serving.

*To prepare the scones gluten free, replace the 2 1/2 cups all-purpose flour with: 1 1/2 cups rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, and 1 1/4 teaspoon xanthan gum.

This recipe, adapted from Cinnamon Spice & Everything Nice, appeared first on www.littlebittybakes.com.


Blueberry Corn Muffins

Blueberry Corn Muffins LBBakes

Happy Monday! ¬†I hope your weekend was as laid back and leisurely as mine was. ¬†Honestly, I don’t think I’ve had a weekend so full of nothingness (read: no school work!) since December. ¬†I’m enjoying a brief break from grad school while I can. ūüôā ¬†I cannot tell you how good it feels to have time to read blogs, go for long runs, enjoy some sun, etc.

Another thing I seem to be doing more of while my work pace has slowed… brainstorming new recipes to try (so obvious, I know). ¬†Really though, it’s so nice to be able to redirect my creative energies toward recipes for a change. ¬†Be on the lookout for some good ones to come! ¬†Beginning with these blueberry corn muffins.

blueberry corn muffins

There’s really nothing too crazy about this recipe, just two of my favorite muffins rolled into one. ¬†I fell in love with corn muffins back in college, and blueberry muffins are, well, just a classic that I’ve enjoyed forever (haven’t we all?). ¬†It only seemed right to team the two up and see what happened…

BlueberryCorn Muffins

Good things, that’s what happened. ūüėČ

The muffins are crumbly yet moist, and subtly sweet, just like you’d expect with a regular corn muffin. ¬†But then, just about every bite, you’re greeted with the fresh, sweet burst of juicy blueberry. ¬†I guess I ought to “team up” recipes more often!

Blueberry Corn Muffins _ LBBakes

[print_this]Blueberry Corn Muffins

Two great muffins in one!  Blueberries are folded into corn muffin batter, making for a subtly sweet, moist corn muffin with juicy blueberries throughout.  If using frozen berries, do not thaw before adding to the batter (fold frozen berries directly into the batter).

Makes 12

Prep time: 10 minutes

Cook time: 20 minutes

  • 1 1/2 cups white whole wheat flour (or regular all-purpose flour)
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 large egg + 1 egg white
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon ¬†flour

Heat the oven to 400 degrees F.  Line a muffin tin with paper liners.

In a large mixing bowl, stir the flour, cornmeal, sugar, baking powder, and salt.  Make a well in the center of the bowl; add the milk, oil, egg and egg white to the well, mixing those ingredients until blended, then mix the entire bowl, until just combined.

In a small bowl, toss the blueberries with the 1/2 tablespoon flour, coating the berries.  Add the berries to the batter, stirring until just mixed (mixing too much will give you blue batter!).

Divide the mixture into the prepared muffin tin.  Bake the muffins 15 to 20 minutes, or until the muffins are golden brown.  Allow the muffins to cool 5 minutes before removing from the pan to cool completely.  Store the muffins in an airtight container 2 to 3 days, or freeze.[/print_this]

Oatmeal Pear Muffins

oatmeal pear muffin with Chobani

I know I’ve shared my love for the new Chobani banana yogurt, but Chobani has another new yogurt, pear. ¬†Have you tried it? ¬†Since I tend to compare pears to apples, I’d have to admit that I think I still like the apple cinnamon Chobani more (upstate New Yorker = big apple fan). ¬†That said, the new pear flavor is still¬†pretty darn delicious.

If you know me and this blog, it should be no surprise to you that I ended up baking something with the new pear yogurt. ūüôā ¬†I almost¬†made Holly’s streusel pear coffee cake, but since I seem to be on a muffin cake lately (more on that soon!), I ended up making these simple oatmeal pear muffins.

Oatmeal Pear Muffins

When I say this recipe is simple, I mean it. ¬†Besides the yogurt, I’d be willing to bet you’ve got every other ingredient in your kitchen right now. ¬†And when it comes to preparing the recipe, it literally takes less than five minutes. ¬†Just mix up your wet ingredients, your dry ingredients, and then combine! ¬†So easy.

A couple tips: ¬†make sure you only mix the batter until the ingredients are just combined. ¬†You want soft, crumbly muffins, not bricks. ūüėČ ¬†And, it may seem odd to bake the muffins at a high temperature to start, but it’s a tip I learned from Sally — it makes sure you get a nice high muffin top — and we all know the top is the best part. ūüôā

Oatmeal Pear Muffins with Chobani yogurt

The best part about these muffins is that even though there is no additional fruit added to the recipe, it seems like there is, since the Chobani yogurt had real chunks of pear in every cup. ¬†Can’t argue with real, creamy goodness!

[print_this]Oatmeal Pear Muffins

A simple, wholesome muffin made with Chobani pear yogurt. ¬†The yogurt contains real fruit, so you don’t need to add your own (although, if you’d like, you could add a half cup of chopped or dry fruit). ¬†

Makes 12 muffins

Prep time: 5 minutes

Cook time: 25 minutes

  • 12¬†ounces (2 6-ounce containers) Chobani pear Greek yogurt
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2¬†cups whole wheat white flour (or regular all-purpose flour)
  • 1¬†cup quick cooking oats
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Coarse sugar* (if desired)

Heat the oven to 425 degrees F.  Spray a muffin tin with nonstick cooking spray or line with paper liners.

In a small mixing bowl, stir the yogurt, milk, eggs, oil, and sugar until mixed.  Set aside.

In a large mixing bowl, combine the flour, oats, baking powder, salt, and spices.  Stir to combine.  Add the yogurt mixture to the dry ingredients, mixing gently with a rubber spatula until the batter is just mixed (the batter will be thick).

Scoop the batter into the prepared muffin tins. ¬†If desired, sprinkle the top of each muffin with coarse sugar. ¬†Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 to 20 minutes or until the edges are golden brown and the muffins are fairly firm to touch.¬† Allow the muffins to cool in the tins 5 to 10 minutes before removing.¬† Store any leftover muffins in an airtight container. ¬†You can also freeze any extra — simply wrap each muffin in aluminum foil, and place the muffins in a freezer bag.

*I topped the muffins with demerara sugar, which is a coarse brown sugar.  You could also use turbinado sugar (another coarse brown sugar), or any regular coarse sugar.[/print_this]

Vanilla Blueberry Ice Cream

Happy Thursday! ¬†I hope your week is treating you well. ¬†I’m finally starting to feel like a regular, alert person — traveling back from Europe really took its toll on me last week! ¬†Anyhow, I’ve been spending my week doing some last minute packing before I head to Florida this weekend, but I’ve been finding time to relax and enjoy my last few days in upstate New York, too.

Yesterday I went blueberry picking for the first (and last) time of the season. ¬†I guess my busy summer travel schedule kept me away from the blueberry patch this year, but I was surprised to find that we were still able to pick a bunch of berries this late in the season! ¬†I’m not complaining, though, because I’m really good at mixing blueberries into everything I eat — yogurt, sandwiches, by the handful, and in ice cream!

That’s right — if the summer heat is getting to you, you’ve come to the right place today!

I’ve got a simple, fool-proof recipe for a delicious vanilla blueberry ice cream that is sure to relieve any heat-related fatigue and put a smile on your face. ¬†You do need an ice cream maker for the recipe, but you can get one almost anywhere these days, and it’s totally worth the investment. ūüôā

I actually didn’t make this ice cream — my mom did! ¬†But it was too good not to share here on the blog. ¬†I’m not even usually the biggest fan of fruity ice creams (cookies ‘n cream is my #1), and even I loved it. ¬†Just make sure you use really ripe berries and quality vanilla, and it’ll be smooth sailing from there!

[print_this]Vanilla Blueberry Ice Cream

Rich and creamy vanilla ice cream with sweet blueberries in every bite. ¬†Don’t have blueberries on hand? ¬†Substitute strawberries, raspberries, or blackberries (or all three!) for an equally tasty ice cream.

Makes about 6 to 7 cups

Prep time: 20 minutes

Cook time: n/a (mix time 25 minutes)

  • 3 cups fresh blueberries
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups whole milk
  • 2 3/4 cups heavy cream
  • 2 teaspoons vanilla extract

In a small bowl, stir the blueberries and 1/2 cup of sugar until the blueberries are coated evenly.  Allow the blueberries to sit for 2 hours, then strain the berries and reserve the juices.  Mash half of the berries (the amount you mash is up to you!).

In a medium mixing bowl, stir the milk and remaining 1 cup of sugar with a wire whisk until the sugar dissolves.  Stir in the heavy cream, reserved blueberry juice, mashed blueberries, and vanilla.

Place the freezer bowl in the ice cream maker; turn the ice cream maker on.  Pour the mixture into the freezer bowl and allow it to mix 20 to 25 minutes or until the mixture is thickened.  Add the remaining blueberries in the last 5 minutes of mixing.  The ice cream will be soft, but you can obtain the desired firmness by transferring to a a container and freezing.  Store the ice cream in the freezer; allow the ice cream to sit at room temperature 10 to 15 minutes before serving.[/print_this]