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Video: Indulge your sweet tooth with these five fruit desserts

TODAY recipes
updated 7/13/2012 6:33:49 PM ET 2012-07-13T22:33:49

Recipe: Skillet peach and blueberry cobbler

  • About 3 cups sliced (1/4-inch thick) peaches (skins removed if you like)
  • About 1 cup blueberries (pick through to remove any stems)
  • 1/4 cup brown (or white) sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1 1/2 cups flour
  • 5 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup buttermilk
  • 4 tablespoons unsalted butter, melted (room temp)
  • Cinnamon sugar

Heat oven to 375 degrees.

In a large, oven-proof skillet (cast iron works great), melt butter and gently cook 2/3 of the peaches for 3 to 5 minutes on. Add sugar and salt, cooking until almost jam. Stir in remaining peaches and the blueberries. Set aside.

In a medium bowl, combine flour, sugar, baking powder/soda and salt. Add buttermilk and butter and combine for a shaggy dough. Turn the batter onto a lightly floured work surface and knead a bit. Pinch off 1-inch pieces and place those on top of peaches.

Sprinkle cinnamon sugar on top of biscuits. Bake about 35 to 45 minutes

Recipe: Peach and blueberry parfait

  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 teaspoon vanilla extract
  • 2 teaspoons sugar
  • 1 cup sliced or chopped peaches
  • 1 cup blueberries, (pick through to remove any stems)
  • 1 cup granola (or crushed cookies or meringues)

In a small bowl, whisk together the mascarpone cheese and whipped cream. Whisk in the vanilla and sugar.

Into parfait glasses, spoon about 2 tablespoons of peaches, followed by a layer of the mascarpone cheese mixture. Add a layer of granola, then blueberries, followed by mascarpone then granola.

Recipe: Peach and blueberry slump

  • About 3 cups sliced (1/4-inch thick) peaches (skins removed if you like)
  • About 1 cup blueberries (pick through to remove any stems)
  • 1/4 cup brown (or white) sugar
  • 2 teaspoons cornstarch or tapioca
  • 2 teaspoons vanilla or almond extract
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted

Heat oven to 375 degrees.

In a medium bowl, combine the peaches, berries, sugar, cornstarch and extract (if using). Empty the mixture into an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate.

Into a medium bowl, combine the flour, baking powder, salt and sugar. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).

Bake until the top is golden, about 40 to 45 minutes. Serve warm.

Recipe: Open-faced peach and blueberry tart

  • 1 1/2 cups (6 3/4 ounces) flour
  • 2 teaspoons sugar
  • 1/2 teaspoon table salt
  • 11 tablespoons (5 1/2 ounces) cold, unsalted butter
  • 1 large egg yolk
  • 2 tablespoons whole milk
  • About 3 cups sliced (1/4-inch thick) peaches (skins removed if you like), or just about any combination of fruits and berries (except bananas)
  • About 1 cup blueberries (pick through to remove any stems)
  • 1/4 cup brown (or white) sugar
  • 2 teaspoons cornstarch or tapioca
  • 2 teaspoons vanilla or almond extract
  • Almond paste (optional)

In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Cut the butter into ½-inch cubes and add them to the flour. On low speed combine the butter and flour just until the flour is no longer white and holds together when you clump it with your fingers — 1 to 2 minutes. If there are any lumps of butter larger than a pea, break them up with your fingers.

In a small bowl, mix the egg yolk and milk, then add to the flour mixture (on low speed… about 15 seconds). The dough ought to still be a little lumpy and perhaps dry. Dump it onto a clean and lightly floured work surface. Work it with the heel of your hand, pushing and smearing any clumps of butter away from you, then gathering it back together with a bench scraper, until the dough comes together. Wrap the dough in plastic wrap, then flatten it into a flat disk and refrigerate for at least a half hour (up to four days — you can freeze it for months and months).

Heat oven to 350 degrees.

On a floured surface, roll out the dough into a 13 to 14 inch-round — it’s okay if the edges are a little ragged. Place on a baking sheet and stick it back in the fridge while you get the fruit together.

For the filling, you’ll need about 4 cups of fruit total. Combine the fruits, sugar, cornstarch and extract (if using).

If using almond paste, form about 4 to 5 tablespoons into a ball; flatten the ball, then roll out into a thin circle.

Remove the pastry from the fridge and let it sit for a few minutes. Place the almond paste disk in the center (it’s okay if it tears — you can even break it up into pieces). Heap the fruit in the center of the dough leaving a 2-inch rim around the outside (or carefully arrange it in a circular pattern if you are using sliced stone fruit or apples). Fold the edges of the dough over the fruit, pleating as you go.

If you are feeling fancy, you can make an egg wash and brush the exposed dough, then sprinkle it with sugar. Bake for 50-55 minutes, or until the pastry is light brown and juices are starting to run.

Recipe: Peach and blueberry crisp

  • 1 1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
  • About 1 cup blueberries (pick through to remove any stems)
  • 1 tablespoon cornstarch
  • 1/3 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 3/4 cup coarsely chopped lightly toasted pecans (walnuts or almonds)

Heat oven to 350 degrees.

In a large bowl toss the peaches and the blackberries gently with the cornstarch and sugar.

In a small bowl stir together the flour, brown sugar, oats, salt and cinnamon. Add the butter, blending the mixture until it resembles a coarse meal.  Stir in the pecans. Spread the fruit mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the oat mixture evenly over the top —it’s okay of the fruit is not completely covered. Bake for 45 to 50 minutes.

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