12 Baking Recipes for Summer Fruit Bounty You Need to Try

You'll be intrigued to know that 70% of summer produce is used in baking. You're probably wondering what desserts you can make with it. Try using it in a Peach Cobbler or Plum Upside-Down Cake - it's just the start.

1. Peach Cobbler Delight

Peach cobbler is a warm, fruit-filled dessert perfect for summer evenings.

Ingredients

• 3 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup biscuit mixture

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together sliced peaches, granulated sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the peach mixture to a 9x9-inch baking dish.
4. Drizzle the melted butter over the peach mixture.
5. Prepare the biscuit mixture according to package instructions.
6. Drop the biscuit mixture by spoonfuls onto the peach mixture.
7. Bake for 40-50 minutes or until the biscuit topping is golden brown.
8. Serve warm, topped with vanilla ice cream if desired.

2. Plum Upside-Down Cake

Moist and flavorful plum upside-down cake perfect for summer desserts.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 3-4 plums, sliced
• 1/4 cup brown sugar

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan or Bundt pan.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Arrange plum slices in the prepared pan and sprinkle with brown sugar.
6. Pour batter over plums and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in pan for 10 minutes.
9. Transfer to a wire rack to cool completely.
10. Serve warm or at room temperature.

3. Nectarine Frangipane Tart

Nectarine Frangipane Tart is a sweet and tangy dessert perfect for summer.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled
• 1/2 cup frangipane filling
• 3 ripe nectarines, sliced
• 1 egg, beaten
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the dough and place it in a 9-inch tart pan.
3. Spread the frangipane filling evenly over the dough.
4. Arrange the nectarine slices on top of the filling.
5. Brush the edges of the dough with the beaten egg.
6. Sprinkle the granulated sugar and salt over the nectarines.
7. Bake for 40-45 minutes, or until the crust is golden brown.
8. Allow the tart to cool before serving.

4. Strawberry Sunshine Muffins

Sweet strawberry muffins perfect for summer mornings.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups hulled and sliced strawberries

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the sliced strawberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until the muffins are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Blueberry Lemon Poppy Seed Cake

Moist and flavorful cake filled with fresh blueberries and a hint of lemon.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in lemon zest and juice.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the yogurt, beginning and ending with the flour mixture.
6. Beat in the vanilla extract.
7. Gently fold in the blueberries and poppy seeds.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. Raspberry Oatmeal Crisp

A sweet and tangy raspberry dessert with a crunchy oat topping.

Ingredients

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together raspberries, granulated sugar, and flour.
3. Transfer the raspberry mixture to a 9x9-inch baking dish.
4. In another bowl, combine rolled oatsgar,, brown su cinnamon, and nutmeg.
5. Add cold butter to the oat mixture and mix until crumbly.
6. Spread the oat mixture evenly over the raspberry filling.
7. Bake for 40-45 minutes, or until the topping is golden brown.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

7. Summer Fruit Salad Cake

A delicious cake filled with mixed summer fruit and topped with whipped cream.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups mixed summer fruit
• 1 cup whipped cream

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, and eggs.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the mixed summer fruit.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes.
7. Allow the cake to cool completely before topping with whipped cream.
8. Serve and enjoy!

8. Grilled Peach Crumble Bars

Grilled peach crumble bars are a sweet summer dessert with a crunchy oat topping.

Ingredients

• 2 cups fresh peaches, sliced
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat the grill to medium heat and slice the peaches into 1/2-inch thick pieces.
2. In a large bowl, mix together the sliced peaches, granulated sugar, and flour.
3. In a separate bowl, combine the rolled oats, brown sugar, and cold butter, using your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the cinnamon, nutmeg, and salt.
5. Grill the peach slices for 2-3 minutes per side, or until they have slight grill marks.
6. In a 9x9-inch baking dish, create a layer of grilled peaches.
7. Top the peaches with the oat mixture, spreading it evenly to cover the entire surface.
8. Bake the crumble in a preheated oven at 375°F for 35-40 minutes, or until the topping is golden brown and the fruit is tender.
9. Remove the crumble from the oven and let it cool for at least 30 minutes before slicing and serving.

9. Plum And Ginger Marmalade Scones

Sweet and tangy plum and ginger marmalade scones perfect for summer.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 1 tablespoon plum and ginger marmalade
• 1/4 cup diced fresh plums

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender to work it into the dry ingredients.
4. In a separate bowl, whisk together heavy cream, egg, and plum and ginger marmalade.
5. Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
6. Fold in diced plums.
7. Turn the dough out onto a floured surface and gently knead a few times.
8. Pat the dough into a circle that is about 1 inch thick.
9. Use a biscuit cutter to cut out scones.
10. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
11. Allow the scones to cool on a wire rack for 10 minutes before serving.

10. Strawberry Rhubarb Galette

Sweet strawberry and rhubarb fill a flaky pastry crust in this summer galette.

Ingredients

• 2 cups strawberries, hulled and sliced
• 1 cup rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water
• 1 egg, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and salt.
3. In a separate bowl, whisk together the flour and cold butter until the mixture resembles coarse crumbs.
4. Gradually add the ice water, stirring with a fork until the dough comes together.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
6. Transfer the dough to a baking sheet lined with parchment paper.
7. Arrange the strawberry and rhubarb mixture in the center of the dough, leaving a 1-inch border around the edges.
8. Fold the edges of the dough up over the filling, pressing gently to seal.
9. Brush the beaten egg mixed with milk and vanilla extract over the pastry crust.
10. Bake the galette for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
11. Allow the galette to cool on a wire rack for at least 30 minutes before serving.

11. Blueberry Buckle With Pecan Streusel

Indulge in the sweetness of summer with this Blueberry Buckle With Pecan Streusel.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup pecans
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F and grease a 9-inch square baking dish.
2. In a bowl, whisk together flour, granulated sugar, and brown sugar.
3. Add cold butter and use a pastry blender to work it into the dry mixture until crumbly.
4. Stir in pecans, cinnamon, nutmeg, and salt.
5. In a separate bowl, whisk together baking powder and vanilla extract.
6. Add fresh blueberries to the baking powder mixture and fold gently.
7. Pour the blueberry mixture into the prepared baking dish.
8. Spread the pecan streusel mixture evenly over the blueberry mixture.
9. Bake for 40-45 minutes, or until the streusel is golden brown and the fruit is tender.
10. Remove from oven and let cool for 10 minutes before serving.

12. Nectarine And Raspberry Crumble Pie

Sweet nectarine and raspberry filling topped with crunchy crumble.

Ingredients

• 2 cups mixed nectarines and raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together nectarines, raspberries, granulated sugar, cornstarch, and lemon juice.
3. In a separate bowl, combine flour, rolled oats, brown sugar, and cold unsalted butter to make crumble topping.
4. Add cinnamon, nutmeg, and salt to the crumble topping and mix until combined.
5. Pour the nectarine and raspberry mixture into a 9-inch pie dish.
6. Top the filling with the crumble topping, spreading evenly.
7. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool for 10-15 minutes before serving.

Conclusion

You'll reap what you sow, and with these summer fruit baking recipes, you'll harvest a bounty of delicious desserts. Try them and you'll see, when life gives you lemons, make lemonade, but when life gives you summer fruit, make a Strawberry Rhubarb Galette or a Peach Cobbler - it's a sweet way to make the most of the season's freshest picks!