A thick slice of old-fashioned Blackberry Pie is the quintessential summer dessert. Between the sweet seasonal berries and the scoop of ice cream on top (never forget the ice cream!), it’s the perfect treat to cap off a backyard get-together.

Why You’ll Love This Blackberry Pie Recipe

• Blackberry Pie Is a Great Way to Use Blackberries. If you’re lucky enough to be able to pick your own blackberries, you probably also have a whole lot of blackberries to put to use. There’s no better way to do that than baking up a homemade blackberry pie (followed by Blackberry Crisp).
• Frozen Berries Work Too. You don’t even need to thaw them first!
• It’s Simple. In this world of over-the-top desserts with a gazillion ingredients and flavors, isn’t it refreshing to get back to the basics with an old-fashioned blackberry pie recipe?
• No Runny Filling or Soggy Bottoms Here. I add both all-purpose flour and tapioca or cornstarch to thicken the blackberry filling, so it won’t be runny or make your crust soggy.
• It Can Go Tart or Sweet. If you’re picking your own berries, you can adjust the sweetness of the recipe by including some pinkish under-ripe blackberries in the filling to make it more tart. Or, use less sugar. It’s up to you! (Psst, love sweet-tart pies? Try my Rhubarb Pie next!)
• The Crust Is a Tried-and-True Favorite. It’s buttery, it’s flaky, and it’s also made with whole wheat flour. (Look at you, working some nutrition into your dessert!) Readers love this crust in my Strawberry Pie, Crock Pot Chicken Pot Pie, Sweet Potato Pie, and other fruit pies, from apple pie to blueberry pie!

How to Make Blackberry Pie

The Ingredients

• Darn Good Whole Wheat Pie Crust. Or your favorite pie crust, whether it’s store-bought or homemade.

• Fresh or Frozen Blackberries. Store-bought blackberries tend to be a little bit sweeter and juicier than wild blackberries. If you’re using frozen blackberries, don’t thaw them first.
• Granulated Sugar. If your berries taste super sweet, you can use a bit less.
• Cassis Liqueur or Chambord Raspberry Liqueur. An optional add-in to enhance the flavor of the filling.
• Lemon Juice, Orange Juice, or Lime Juice. This brings balance and brightness.
• All-Purpose Flour. Our first thickener.
• Quick-Cooking Tapioca or Cornstarch. Our second thickener. Use an additional teaspoon if your berries are extra plump and juicy.
• Kosher Salt. Another ingredient added to balance the flavor of the blackberry pie.
• Spice. Use ground cinnamon, freshly grated nutmeg, or cardamom.
• Unsalted Butter. Don’t use salted! You’re already adding salt to the filling, so salt in the butter too would be a little much.
• Egg Wash. Beat an egg with a teaspoon of water. This will give you that shiny bakery-style crust.
• Turbinado Sugar. Coarse sugar gives us sparkle and crunch.
• Vanilla Ice Cream. This is optional for serving, but you’re missing out of you skip it. A scoop of vanilla ice cream (preferably the kind flecked with vanilla beans) melting over slice of warm blackberry pie is absolute bliss.

The Directions

1. Make the Pie Crust. TIP: make one disk of dough slightly larger than the other.

2. Roll Out the Dough. Line the pie dish and pop it into the freezer. Roll the top crust or cut it into 1-inch strips for a lattice top and freeze.

3. Mix the Blackberries. Add sugar and the flavor boosters.

4. Whisk the Dry Ingredients. This makes sure the thickeners are evenly distributed.

5. Coat. Pour the dry ingredients into the bowl with the berries and stir until they’re evenly combined.

6. Add the Filling to the Bottom Crust. Don’t forget to dot with butter.

7. Add the Top Crust. Brush the egg wash onto the crust and sprinkle sugar on top.
8. Bake. Place the pie plate on a parchment-lined baking sheet and bake blackberry pie at 425 degrees F for 20 minutes, then 350 degrees F for 40 to 50 minutes.
9. Cool. Let the pie cool for at least 4 hours, then slice, serve, and ENJOY!

Storage Tips

• To Store. Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• To Freeze. Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

What to Serve with Blackberry Pie

• Other Summery Desserts. If you’re making dessert for a party, you might want a few options for your guests to choose from. Serve this blackberry pie alongside other summer favorites like Strawberry Cake or Peach Crisp.
• Classic Warm Weather Recipes. A slice of blackberry pie is the perfect ending to a meal like Grilled Chicken Breast or Zucchini Pasta.
• A Light Cocktail. Enjoy your slice of pie with a glass of White Sangria.

Recommended Tools to Make this Recipe

• Pie Plate. A glass pie dish gives you an inside view (literally) of how the pie is baking so you can achieve that perfect golden brown crust.
• Rolling Pin. You’ll need one to roll out the top and bottom crusts.
• Pie Crust Shield. A pie shield is much easier to use than strips of foil if you need to protect the edges of the crust from over-baking.

Recipe Tips and Tricks

• Watch the Crust. If you notice the edges are browning too quickly, place strips of foil over them or use a pie crust shield, which allows the pie to continue baking while protecting the crust from getting too much heat.
• Use an Egg Wash or Alternative. If you don’t want to use egg wash, you can swap in half-and-half, cream, or milk. You’ll need one of these to keep the coarse sugar from falling off the crust.
• Cut Vents if You’re Not Doing a Lattice Crust. You need someplace for the steam to escape as your pie bakes. Otherwise, all the moisture will stay in the pie, making the crust soggy.
• Be Patient. Blackberry pie really does need at least 4 hours at room temperature to set up. If you cut it too soon, your slices will fall apart!
• Choose Instant Tapioca for a Glossier Finish. Cornstarch is a fabulous thickener too, but it will make the filling cloudy. If that matters to you, go with tapioca. It’s widely available at grocery stores, and online here.

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Blackberry Pie

With a flaky, buttery crust and lots of juicy berries, this blackberry pie recipe is a classic summer dessert. Just add a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling Time 4 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8 servings

Calories 433kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust
• 6 cups fresh or frozen blackberries about 1 1/2 pounds; if frozen, do not thaw
• 3/4 cup granulated sugar
• 1 tablespoon cassis liqueur or Chambord raspberry liqueur (optional)
• 2 teaspoons lemon juice, orange juice, or lime juice (all are yummy)
• 1/3 cup all-purpose flour
• 2 teaspoons quick-cooking tapioca or cornstarch* plus an additional teaspoon if your berries are super juicy
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon freshly grated nutmeg, or cardamom for something different
• 1 tablespoon unsalted butter cut into small pieces
• 1 large egg beaten with 1 teaspoon water for an egg wash
• 1 tablespoon turbinado sugar or similar coarse sugar
• Vanilla ice cream optional for serving

Instructions

• Prepare the pie crust, divide into two (make one half slightly larger than the other), and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
• On a moderately floured work surface (I like to use a sheet of parchment paper or wax paper in case I need to pop the dough back into the fridge), roll out the larger portion of dough into a 13-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for 2 or so minutes, until you can roll it; it warms up fast). Always roll from the center of the dough outward, rotating the dough on the counter every now and then as you go (this will give you a better, more even circle and also help you gauge when to add more flour to the board if the dough is sticking). Flour the board and your rolling pin as little as is manageable and work fast so the dough stays cold.
  
• Fold the circle over the rolling pin, then use the rolling pin to help you unfurl it gently into a deep 9-inch pie plate. Ease the dough down into the plate without stretching it. If it any point the dough tears, don’t stress. Just pinch it back together and patch as needed. If the dough becomes too warm and hard to work with, stick it in the fridge for a few minutes (this is why the wax/parchment is handy). Place the dough-lined pie plate into the freezer while you carry on.
  
• Roll out the second portion of dough on a sheet of wax or parchment paper as you did the first. if you’d like to make a lattice, cut it into 1-inch strips. Use the sheet to lift it and place it in the fridge while you prepare the filling.
  
• In a large bowl, place the blackberries, sugar, cassis (if using), and lemon juice.
  
• In a small bowl, whisk together the flour, tapioca or cornstarch, salt, and cinnamon. Add it to the blackberry mixture, then with a big spoon, stir until the berries are evenly coated.
  
• Remove the bottom crust from the freezer. Gently add the filling, as well as any juices or dry bits of flour and sugar that have collected in the bowl.
  
• Scatter the butter over the top of the blackberry filling.
• Remove the top crust from the refrigerator. Drape the top crust over the filling (or cut into 1-inch strips and arrange as a lattice). Trim the pie crust to ½-inch overhang all the way around. Tuck the top crust under the bottom crust and flute the edges with your fingers (or keep it easy and just press down around the edges of the crust with the tines of a fork). If not using a lattice, with a sharp knife, cut several vents in the top.
• Use a pastry brush to dust off any excess flour from the crust, then brush the crust all over with the egg wash.
• Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 20 minutes, then reduce the temperature to 350°F and continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 40 to 50 minutes more (if your berries were frozen, you may need to extend the baking time by 10 minutes or more). If at any point the crust edges start to get too dark, tent them with foil or a pie crust shield. Rotate the pie as needed so the crust browns evenly.
  
• Let the pie cool completely at room temperature (4 hours or more; if you slice it too early, the pie won’t set up properly). Slice and enjoy with ice cream as desired.

Notes

• *Instant tapioca is available at most grocery stores and yields a glossier finish than cornstach, which can make the filling a little cloudy. That said, both make a great-tasting pie!
• If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
• TO STORE: Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• TO FREEZE: Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

Nutrition

Serving: 1 (of 8) | Calories: 433kcal | Carbohydrates: 62g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Potassium: 243mg | Fiber: 7g | Sugar: 26g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg

Related Recipes

There’s always room for a sweet treat after dinner—at least when it’s one of these fruit dessert recipes!

Crisps & Cobblers

Easy Peach Cobbler

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Strawberry Cream Cheese Pie

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Cherry Pie Filling

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This Easy Peach Cobbler is a bit of magic. Sweet, juicy peaches bubbling under a thick, buttery cloud of golden topping, it takes minutes to stir together. This recipe has been in my family for generations and is the best peach cobbler recipe ever!

Why You’ll Love This Easy Peach Dessert

• Ridiculously Easy. I can’t overstate this enough. The batter is made with milk, flour, and sugar. You pour it into a hot baking dish with melted butter, then spoon the filling over the top and bake. SO. EASY.
• Celebrates Peaches. Fresh summer peaches are one of the most precious gifts of summer. Like my other favorite peach desserts (Peach Crisp and Baked Peaches), Southern peach cobbler does them the justice they deserve.
• Spoonfuls of Heaven. The crisp lid the cobbler forms on top; the sticky (in a good way), buttery topping; the sweet peaches beneath. This cobbler is so delicious, my sister asked for it in place of birthday cake.
• A True Classic. I learned this old-fashioned peach cobbler recipe from my grammy. Three generations have made it, and it’s as wonderful now as it’s always been.

About This Old Fashioned Peach Cobbler

When someone says “cobbler,” they can be referring to a number of different desserts, all of which involve a sweet fruit filling cooked below a baked topping.

Regional variations abound (some peach cobblers have pie crust; others bread cubes!) but generally speaking, cobblers fall into two categories.

• Northern Cobbler. The fruit is baked underneath a biscuit-like topping leavened with baking powder. The topping is denser and (IMO) dryer.
• Southern Cobbler. The topping comes together more like a pancake batter; its taste and texture are reminiscent of a super moist yellow cake.

Southern cobblers are my favorite, because they are far easier, and I just love that moist topping!

Another name for this style of cobbler is magic peach cobbler.

The batter starts out below the peach filling in the baking dish; in the oven the two switch places, like magic! It’s super fun to make (and of course extra fun to eat).

Pumpkin Pecan Cobbler and Pecan Pie Cobbler are two other wonderful magic cobblers.

You can also call this lazy girl peach cobbler. I am 1,000% on board with that.

The Best Way to Peel Peaches

While you can make peach cobbler with unpeeled peaches, I prefer to peel them first, to give the filling the best texture.

To peel peaches quickly and easily:

1. Cut an “X.” Use a sharp knife to score it lightly on the bottom of each peach.
2. Boil the Peaches. Just for 1 minute!

3. Ice Bath. Add the peaches to an ice bath to stop the cooking.
4. Peel. The skins will slip right off!

How to Make Easy Peach Cobbler

The Ingredients

• Peaches. The crown jewel of this magical dessert. Ripe, juicy peaches are sweet, flavorful, and absolutely delicious.
• Flour. Helps thicken the batter and create a perfect cobbler crust.
• Baking Powder. Baking powder allows the cobbler to rise.
• Salt. Needed to balance the sweet.
• Milk. The liquid base for the batter.
• Butter. For rich buttery flavor and goodness.
• Sugar. This is dessert, after all!

The Directions

1. Sift. Sift the flour, baking powder, and salt.

2. Add the Sugar. Mix until incorporated.

3. Stir in the Milk. Watch the batter form.

4. Melt the Butter. Butter makes the cobbler so delicious!

5. Pour in the Batter. Right over the butter. Do not stir!

7. Make the Filling. Stir the peach slices together with sugar.

8. Spoon in the Peaches. Put them right on top of the batter.
9. Bake. Bake easy peach cobbler at 350 degrees F for 1 hour. Top as desired and ENJOY!

Recipe Variations

• Camping Peach Cobbler. Make my Dutch Oven Peach Cobbler.
• Blueberry Peach Cobbler. Swap half of the peaches for fresh blueberries.
• Canned Peach Cobbler. If at all possible, I recommend avoiding canned peaches and sticking with fresh peaches. However, I do think this would work fine. Use 2 drained, 16-ounce cans of peaches. Skip the steps for boiling and peeling the peaches.

Storage Tips

• To Store. Refrigerate cobbler in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making this cobbler.
• Sifter. A wonderful tool for those who enjoy baking.
• Liquid Measuring Cup. Great for measuring and mixing.

Recipe Tips and Tricks

• Ripe Peaches. Make sure your peaches are ripe and slightly soft. Ripe peaches make a better cobbler and are definitely worth the wait. To help move things along, place them in a brown paper bag on the countertop for a few days.
• Let it Rest. While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.
• Choose Your Own Adventure. As my Slow Cooker Triple Berry Crisp can attest, combining an array of fruits can create something truly magnificent. So, make it your own! Substitute some of the peaches for blueberries, blackberries, or other fruits that you love.
• Time for Toppings. While this easy peach cobbler recipe is delicious enough on its own, you can’t beat a piece of warm cobbler with a scoop of vanilla ice cream on top. Or, try my family’s favorite: a pour of heavy cream! A little sprinkle of cinnamon would add a fun twist too.

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Easy Peach Cobbler

This old-fashioned easy peach cobbler has a simple batter made with sugar, flour, and milk. It takes minutes to stir together and celebrates peaches!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Servings 6 – 8 servings

Calories 526kcal

Author Erin Clarke / Well Plated

Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1 3/4 cup sugar divided
• 3/4 cup milk
• 1/2 cup unsalted butter (1 stick)
• 3 pounds fresh ripe peaches* (5-6 peaches)

Instructions

• Preheat oven to 350°F. Sift together flour, salt, and baking powder.
  
• Mix in 1 cup sugar.
  
• Slowly stir in milk to make a batter.
  
• Melt butter in a deep casserole dish (about 3 quarts).
  
• Pour batter over melted butter. Do not stir.
  
• Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute.
  
• Remove peaches from the pot and plunge them into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
  
• In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter.
  
• Bake for 1 hour. The batter should be golden brown on top before removing from oven. Top with heavy cream or vanilla ice cream.
  

Notes

• *Ingredient tip: Be sure peaches are ripe and slightly soft—place in a brown paper bag on the countertop for a few days to ripen if necessary.
• TO STORE: Refrigerate cobbler in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 526kcal | Carbohydrates: 95g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Potassium: 481mg | Fiber: 4g | Sugar: 79g | Vitamin A: 1270IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 2mg

More Delicious Peach Desserts

Fruit Desserts

Peach Shortcake

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Crock Pot Peach Cobbler

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Peach Upside Down Cake

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Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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One of the surest, most uplifting signs of summer: classic Rhubarb Pie! This version is tangy and sweet, and it lets the tart flavor of rhubarb shine! A flaky, buttery pie crust brings it all together.

Why You’ll Love This Old Fashioned Rhubarb Pie

• It screams SUMMER! At the end of dreary winter, bright rhubarb is especially cheery. It’s some of the first produce to hit the farmer’s market. If it hasn’t arrived where you live yet, this pie works great with frozen rhubarb.
• The Right Amount of Sugar. This is a rhubarb pie is for rhubarb lovers. Instead of cups of sugar that drown out the rhubarb, this pie uses a more moderate amount so the rhubarb can be its bright, tangy self. It’s still sweet enough to taste like dessert.
• It Starts With a Winning Crust. My Whole Wheat Pie Crust is a reader-favorite—as buttery and flaky as you want a pie crust to be, made easy in the food processor. You can swap your favorite pie crust (or use store-bought to speed things up).
• Easy to Put Together. You don’t need to be a master baker to make this tasty treat—you don’t need to precook the filling, and it’s simple enough for beginners. You can wow with the lattice top if you want to go the extra mile, but it’s just as delicious without it.
• It’s the Best Way to Enjoy Rhubarb. Rhubarb lovers unite! This is the dessert for enjoying rhubarb in all of its tart-and-tangy glory.

About This Rhurbab Pie Recipe

Rhubarb looks like a ruby-red version of celery, but instead of a mild, fresh flavor, these rosy stalks pack a serious tart punch! 

That tart flavor is probably why rhubarb is so often paired with sweet strawberries in recipes, a la my Strawberry Rhubarb Crisp. (Of course, the fact that both strawberries and rhubarb are harvested around the same time helps too.)

That said, I love classic rhubarb pie without the strawberries’ intervening.

It’s got its own tasty thang goin’ and deserves to be appreciated (save those fresh strawberries for this Easy Strawberry Pie).

When rhubarb is used on its own, it’s often doused in sugar—so! much! sugar! This overcomes the mouth-puckering sourness, but it also overpowers the unique flavor that makes rhubarb such a delight.

The solution?

Make Rhubarb Scones, Rhubarb Ice Cream, and this homemade rhubarb pie with just enough sugar to make the rhubarb palatable and yummy, without completely negating its special natural tartness. 

How to Make Rhubarb Pie

The Ingredients

• Pie Crust. I use my Darn Good Whole Wheat Pie Crust, but you can substitute your own go-to pie dough recipe—just be sure you’ve got enough dough to make a top and bottom crust (or you can make a rhubarb crumble crust with your favorite crumble topping).
• Rhubarb. Use fresh rhubarb stalks or frozen.
• Granulated Sugar. You can add more sugar if you’d like, but my testers agreed that 3/4 cup was the perfect amount for balancing the sweet-and-tart flavors in this rhubarb pie recipe.
• All-Purpose Flour. As the rhubarb bakes, it will release juices; the flour helps thicken them for a perfect jammy filling.
• Kosher Salt. Just a bit for balance.
• Freshly Grated Nutmeg. Optional, but freshly grated nutmeg is really something special. It will give the pie a very subtle warmth.
• Unsalted Butter. Dot on top of your fruit pie filling to make it glossy (and delish).
• Egg. Beat it with a bit of water to make an egg wash for that bakery-style sheen.
• Turbinado Sugar. Or another coarse sugar you have on hand like Demerara. 
• Whipped Cream. I think rhubarb pie is best enjoyed on its own, or with a dollop of whipped cream on top of the pie. While I normally adore my pies a la mode, rhubarb pie I prefer without vanilla ice cream, which can clash (but you do you!).

The Directions

1. Make the Pie Crust. Divide the dough into two portions with one a little bit larger than the other. Chill as directed.

2. Roll the Crusts. Place the bigger one in a regular 9-inch pie dish.

3. Make the Filling. Toss together all of the ingredients in a large bowl.

4. Assemble. Add the remaining sugar to the crust, then pour in the filling, top with the butter, and add the top crust. Do a lattice or another geometric shape if you feel fancy!

5. Egg Wash. This gives the pie a pretty sheen. Milk or cream work too.
6. Bake. You’ll do this at 2 temperatures. Start rhubarb pie at 425 degrees F for 15 minutes, then continue baking at 375 degrees F for 50 to 55 minutes.
7. Cool. Let the pie cool completely. It’s hard but worth it. ENJOY!

Storage Tips

• To Store. Wrap cooled rhubarb pie with foil or plastic wrap, or transfer leftovers to an airtight container. Store at room temperature for up to 5 days.
• To Freeze. Freeze for up to 2 months and let the pie thaw in the refrigerator before serving.

What to Serve with Rhubarb Pie

• Other Spring Desserts. If you’re putting together dessert options for a party, try pairing rhubarb pie with Strawberry Cream Cheese Pie or Strawberry Cake.
• Light Main Dishes. Healthy spring dishes like Green Goddess Salad will help you save room for dessert!
• Simple Toppings. A dollop of whipped cream is really all you need to make this rustic rhubarb pie shine. Or enjoy it all on its own.

Recommended Tools to Make this Recipe

• Pie Plate. A glass one is great so you can keep an eye on how the crust is browning.
• Rolling Pin. For rolling out the top and bottom crusts.
• Pie Crust Shield. Although strips of foil work, if you bake a lot of pies, you’ll be glad you invested in a pie crust shield. I use mine often!

Recipe Tips & Tricks

• Keep an Eye on the Crust. If the edges are browning too quickly, place strips of foil over them or add a pie crust guard.
• Make the Sure the Coarse Sugar Sticks. If you don’t use the egg wash, you can substitute half-and-half, cream, or milk. Without one of these, the coarse sugar won’t stay put.
• Don’t Forget the Vents. They’re important for letting the steam escape. If the steam is stuck inside the pie crust, you’ll end up with a soggy rhubarb pie.
• Let the Pie Cool. It’s hard to be patient when you have a warm rhubarb pie staring you in the face, but you must resist! Cutting into the pie too soon will give you messy slices that ooze out everywhere.

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Rhubarb Pie

This old-fashioned rhubarb pie is tangy, sweet, and the flavor of the rhubarb shines. It bakes to the perfect texture and is easy to make with fresh or frozen rhubarb.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cooling Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 8 servings

Calories 325kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust or store-bought crust (enough for 2, 10-inch rounds)
• 5 cups sliced rhubarb about 1 1/3 pounds; if frozen, do not thaw
• 3/4 cup plus 1 teaspoon granulated sugar*, divided
• 5 tablespoons all-purpose flour
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly grated nutmeg optional
• 1 tablespoon unsalted butter cut into small pieces
• 1 large egg beaten with 1 teaspoon water for an egg wash**
• 1 tablespoon turbinado or similar coarse sugar
• Whipped cream*** optional for serving

Instructions

• Prepare the pie crust and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
• Divide the dough in two, making one half slightly larger than the other. Return the smaller half to the refrigerator.
• On a moderately floured work surface (I like to use a piece of parchment or wax paper so I can easily move the dough), roll out the larger half into a 12-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for a few minutes, until you can roll it). When rolling, always work from the center of the dough outward, rotating the dough every now and then as you go (this will give you a better, more even circle, less tearing, and you’ll be able to gauge if the dough is sticking to your work surface, which you do not want). Work fast, because the dough gets sticky as it warms. Flour the work surface and your rolling pin as little as is manageable (but don’t be afraid to use flour if dough is sticking). If at any point the dough gets too sticky to handle, just pop it back in the fridge to firm up for a few minutes (this is where the parchment paper comes in handy). If you have any tears or cracks along the way, don’t stress. Just patch them together.
  
• Transfer the dough to a regular 9-inch pie plate (not deep dish)—I like to fold the circle over the rolling pin, then use the rolling pin to unfurl it gently into the plate. Ease the dough down into the plate (don’t pull to stretch it or it will bounce back). Pop into the freezer.
  
• On a sheet of parchment or wax paper, roll out the second (smaller) portion of dough in an 11-inch circle; if you’d like to make a lattice, cut it into 1-inch strips. Use the paper to place it in the refrigerator while you prepare the filling.
  
• In a large bowl, stir together the rhubarb, 3/4 cup granulated sugar, flour, salt, and nutmeg.
  
• Remove the bottom crust from the freezer. Sprinkle the remaining 1 teaspoon granulated sugar over the bottom. With a large spoon, transfer all of the rhubarb mixture (including any juices if the rhubarb is fresh or dry bits of flour and sugar if it’s frozen) to the plate, spreading it into an even layer.
  
• Scatter the butter over the top of the rhubarb filling.
  
• Drape the top crust over the filling (or arrange the lattice). Trim the pie crust to 1/2-inch overhang all the way around. Tuck the top crust under the bottom crust. Crimp the edges with your fingers (or keep it easy and simply press along the edges with the tines of a fork). If not using a lattice, with a sharp knife, cut 5 to 6 vents in the top.
  
• Use a dry brush to brush away any excess flour from the crust, then brush the crust all over with the eggwash.
• Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 15 minutes, then reduce the temperature to 375°F. Continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 50 to 55 minutes more, rotating the pan 180° halfway through (if your rhubarb was frozen, you might need to extend the baking time by 10 minutes or more). If at any point, the crust edges get too dark, shield the edges with foil or a pie crust guard.
• Let the pie cool at room temperature COMPLETELY! (This will take at least 4 hours and is hard but worth it). Slice and enjoy with whipped cream, or nothing at all!

Notes

• *The amount of sugar as written yields a tart, rhubarb-forward pie that we and our taste testers loved. If you like your pie sweeter, add an additional 1/4 cup.
• **If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
• ***While I usually adore my fruit pies a la mode, rhubarb actually tastes better without ice cream. If you’d like to top it, serve with whipped cream.
• TO STORE: Wrap cooled rhubarb pie with foil or plastic wrap, or transfer leftovers to an airtight container. Store at room temperature for up to 5 days.
• TO FREEZE: Freeze for up to 2 months and let the pie thaw in the refrigerator before serving.

Nutrition

Serving: 1 ( of 8) | Calories: 325kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg

Related Recipes

Here are some more of my favorite summer pie recipes:

Desserts

Lemon Tart

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Pies

Grammy’s Lemon Cream Pie

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Desserts

Cherry Pie Filling

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Lemon Cake with lemon cream cheese frosting is sunshine served on a plate! Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor.

Why You’ll Love This Layer Cake

• The Texture is PERFECT. The crumb is moist, sublimely soft, and fluffy but it still holds together when you cut into it. If you like a more dense, buttery cake, try this Lemon Blueberry Bundt Cake.
• Fresh, Lemony Flavor. The lemon is popping and present, yet balanced (if you prefer more pucker in your lemon desserts, check out the best Lemon Bars and Lemon Tart).
• Lemon Cream Cheese Frosting. The creaminess is exquisite. It’s not overly sweet, thanks to the tang of the cream cheese.
• Presentation. The layers are easy to work with, the cake slices neatly, and it looks beautiful on a plate—all important when it comes to a celebratory layer cake for a birthday, anniversary, or just because you deserve it.
• Worth It. Let’s be honest, homemade cake takes effort. Making this lemon cake from scratch is 100% worth it.
• It’s the Best Lemon Cake in the Whole World. You’ve called it “perfectly fluffy,” “spectacular,” and even baked it for weddings. It is THAT GOOD!

How to Make Lemon Cake from Scratch

The Ingredients

For the Lemon Cake Batter

• Cake Flour. It’s lighter and airier than regular flour, making it essential for the cake’s texture.
• Egg Whites. Another key component for the cake’s light texture (save the yolks to make Banana Ice Cream).
• Buttermilk. Helps create a tender crumb.

• Lemon Zest + Lemon Extract. How you make lemon flavor cake! Lemon extract has a concentrated flavor, which helps the lemon shine.
• Butter. How does lemon cake taste like pure melt-in-your-mouth goodness? Butter is the answer! It adds rich flavor and ensures a moist lemon cake recipe.
• Baking Powder. Acts as a leavener to make this cake rise.

For the Lemon Cream Cheese Frosting

• Cream Cheese. It gives the frosting body, balances the sweetness, and gives it a pleasantly tangy flavor.
• Butter. Gives the frosting some structure and subtle richness.
• Powdered Sugar. Adds sweetness without taking it over the edge.
• Lemon Juice + Lemon Zest. Bold, bright, and zippy lemon flavor.
• Vanilla. I love using vanilla in lemon recipes because it enhances the flavor.

The Directions

1. Sift the Dry Ingredients. Sifting is key for a light, tender cake.
2. Combine the Buttermilk and Eggwhites. These are your wet ingredients.
3. Cream the Butter and Sugar. Along with the lemon zest and extract.

4. Alternate Dry/Wet/Dry. First half of the dry ingredients go into the creamed butter, then the wet, then the rest of the dry.
5. Bake. You can make this a layer cake, or see below for more sizes.

6. Let Cool. If you frost when the cake is still warm, the frosting will slide off.
7. Frost. Don’t worry if doesn’t look perfect, it will taste amazing!

Recipe Variations

• Lemon Cake with Lemon Curd. Use lemon curd between the layers, then spread the lemon cream cheese frosting on the cake’s outside.
• Lemon Blueberry Cake. Gently fold blueberries into the batter (coat them with a little flour first to prevent sinking).
• Lemon Raspberry Cake. Spread a thin layer of seedless raspberry jam between the layers, directly on top of the frosting. Decorate with fresh raspberries.
• Lemon Strawberry Cake. Thinly slice strawberries and pat dry. Layer them in the center with the cream cheese frosting. Decorate with more fresh strawberry slices.
• To Use Cake Mix. See Grandma Dorothy’s top-rated Lemon Poke Cake, one of the best lemon cake recipes with cake mix.
• Lemon Cake with Almond Flour. I do not recommend making this cake with almond flour. If you’re looking for a gluten-free lemon cake, try this crowd-pleasing Almond Flour Cake with Lemon instead.

Baking in Other Pan Sizes

• Lemon Cupcakes. Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick.
• 9-Inch Pans. Follow the recipe (which is written for 8-inch pans) as directed, checking several minutes early. Note that your layers will be thinner.
• Mini Layer Cake. Halve the recipe, then bake in two 6-inch cake pans. Check several minutes early.
• Lemon Sheet Cake. This cake recipe doesn’t yield quite enough batter for a full 9×13-inch pan, but if you don’t mind a cake that is somewhat thinner, you can experiment with it as is, or try making 1.5 times the recipe. Bake it at the same temperature indicated in the recipe, but be sure to check early, as it might finish more quickly. *NOTE* I have not tried this myself, so it would be an experiment. I recommend reading through the comments also, as several readers have shared experiences with baking the cake in assorted pan sizes.

Storage Tips

• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze lemon cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.

Recommended Tools

• Cake Pans. Ideal for this recipe (and many other delicious cake recipes).
• Parchment Paper. Prevents your cake from sticking to the pan.
• Icing Spatula. Perfect for frosting cakes. I also have my eye on this set of three.

Recipe Tips and Tricks

• Do Use Cake Flour. It’s ground extra fine and has a lower gluten content than all-purpose flour, resulting in a lighter, fluffier cake with a tender, more delicate crumb. If you don’t have cake flour, you can make your own by swapping in some cornstarch (see recipe notes).
• Make Sure Your Ingredients are All Room Temperature. Especially the eggs and butter. Room temperature ingredients blend more easily, allowing for better incorporation of air, resulting in a fluffier cake.
• Yes, You Must Sift. It aerates the flour, ensures an even distribution of ingredients, and ultimately gives your cake a lighter texture.
• Don’t Be Temped to Add Lemon Juice. While you can add lemon juice to some cakes (like this Lemon Poppy Seed Cake), it’s important that the recipe was developed for it, as it will alter the acidity level, affecting the rise of the cake. If you can’t find lemon extract, opt for extra zest in the cake rather than swapping lemon juice.
• Check Expiration Dates. To ensure that your cake tastes great and rises properly, check the expiration dates on your baking ingredients (especially the baking powder) to make sure they’re still fresh.
• Serve at Room Temperature. If possible, serve this at room temperature for the best lemon flavor. Since it’s stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert.

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Lemon Cake

The most divine lemon cake from scratch with lemon cream cheese frosting. Perfectly fluffy, beautiful, and the best lemon layer cake ever!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 479kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE LEMON CAKE:

• 2 1/4 cups cake flour*
• 1 tablespoon baking powder (I recommend aluminum free)
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter at room temperature (equivalent to 8 tablespoons or 4 ounces)
• 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

• 8 ounces  cream cheese softened
• 1 stick unsalted butter softened (equivalent to 8 tablespoons or 4 ounces)
• 2 3/4  cups powdered sugar sifted
• 2 tablespoons freshly squeezed lemon juice divided (from about 1/2 a large lemon)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

Instructions

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment too.
  
• In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites until combined.
  
• Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
  
• Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
  
• Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.
  
• Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.
• Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
  
• Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.
  

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Notes

• *Cake flour is important for this recipe to ensure the layers are extra fluffy and light. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times. Measure out the 2 1/4 c. needed for the recipe, then bake as directed.
• To Make Ahead. Bake the cake layers up to 1 day in advance, let them cool completely, then wrap airtight. Store them at room temperature until ready to frost. Frosting can be prepared 1 day in advance and stored in an airtight storage container in the refrigerator.
• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze your frosted or unfrosted cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.
• Doubling. Please see FAQs (below), reduce the baking powder to 5 1/2 teaspoons (not 2 tablespoons), and double at your own risk.
• Other Pan Sizes. See notes in blog post (above) regarding baking this recipe as cupcakes or in a differently-sized pan.

Nutrition

Serving: 1(of 12) | Calories: 479kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Potassium: 235mg | Fiber: 1g | Sugar: 54g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg

More Lemon Dessert Recipes

If you enjoy lemon as much as I do, you’ll love these other lemon dessert recipes:

Pies

Grammy’s Lemon Cream Pie

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Fruit Desserts

Lemon Cheesecake Bars

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Cookies

Lemon Coconut Thumbprint Cookies

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With juicy, honey-sweetened peaches bubbling away beneath an irresponsible amount of toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!

Why You’ll Love This Juicy Crisp

• Peaches. Enough said! Stone fruits like peaches are the jewel of summer. Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.
• That Topping Though. You didn’t think I forgot to call out the topping, did you? It’s somehow buttery and crispy at the same time, and it tastes fabulous with the filling. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you (as is this Cherry Crisp).
• Super Simple. Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
• Versatile. Like my Strawberry Crisp, this crisp can do it all! No fresh peaches available? Fear not! You can use frozen peaches. Feel like switching up the topping? Go for it! Try adding different nuts (or omit them entirely), spices, or extracts to make it your own. See more ideas in the “Recipe Variations” section below.

What Is the Difference Between Peach Cobbler and Peach Crisp?

Crisps, cobblers, and crumbles are all members of the delicious family of easy fruit desserts that feature a bubbly fruit filling baked beneath a golden, buttery topping.

The terms are often used interchangeably, and all of them are scrumptious.

The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.

• Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking (like in this Blackberry Crisp).
• Cobbler either uses a cake-like batter or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked (like in this classic Easy Peach Cobbler).
• Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.

Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad (and they taste delicious with a scoop of vanilla ice cream). Try them all!

How to Make Peach Crisp

Ingredients

For the Peach Filling

• Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen peaches for crisp.
• Honey. Adds just a touch of natural sweetness to our peach filling.

• Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all-purpose flour helps thicken the peach filling to create warm, syrupy goodness.
• Lemon Zest. Brightens up all the other flavors.
• Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.

For the Crisp Topping

• Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
• Butter + Oil. The moisture and golden elements in the crisp topping come from extra-virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.

• Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).

• Sugar + Cinnamon. A combination that everyone loves! These warm and sweet additions complement the nutty and buttery flavors in the topping.
• Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.

The Directions

1. Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.”

2. Boil the Peaches. Then, place them in an ice bath and peel them.

3. Prepare the Filling. This will smell amazing!

4. Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.

5. Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool and DIG IN!

Recipe Variations

• Peach Crisp without Oats. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
• Peach Crisp with Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
• To Make Gluten Free and Dairy Free. To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
• Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.

Storage Tips

• To Store. Homemade peach crisp does need to be refrigerated. Cover the crisp, and store it in the refrigerator for up to 3 days.
• To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
• To Freeze. You can freeze peach crisp for up to 3 months. Store it in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

What to Serve with Peach Crisp

Desserts

Rhubarb Swirl Buttermilk Ice Cream

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Frozen Desserts

Oat Milk Ice Cream

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Frozen Desserts

Banana Ice Cream

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Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making fruit crisps all season long!
• Saucepan. One of my most-used kitchen tools.
• Favorite Basic Spatula. Ideal for folding your topping ingredients together.

Recipe Tips and Tricks

• Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
• Better Peaches Make a Better Crisp. The fruit is the heart of any crisp and you can’t beat juicy, in-season peaches. While they’re bountiful, freeze peach slices on a parchment-lined baking sheet until solid. Transfer the frozen slices to an airtight freezer-safe container and enjoy fresh peaches for this crisp or a Peach Smoothie any time of year.
• If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
• Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.

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Peach Crisp

The perfect peach crisp! This easy peach crisp recipe with honey and oatmeal is the best way to use juicy, fresh peaches this summer.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 392kcal

Author Erin Clarke / Well Plated

Ingredients

For the Peach Filling:

• 2 1/2 pounds peaches about 6-7 medium
• 1/4 cup honey
• 3  tablespoons all-purpose flour
• 1 teaspoon lemon zest from about 1 medium lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg freshly grated if possible

For the Crisp Topping:

• 1/4 cup unsalted butter
• 1/4 cup light extra-virgin olive oil or coconut oil
• 1/3 cup light brown sugar
• 2 tablespoons granulated sugar
• 1 cup old fashioned rolled oats
• 1 cup white whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup raw sliced almonds optional (you can also use roughly chopped pecans or walnuts)
• Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt, or whip cream, for serving

Instructions

• Place rack in the center of the oven and preheat to 375°F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
• To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
• With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
  
• With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
  
• Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
  
• Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
  
• Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
  
• Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
  

Video

Notes

• TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
• TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
• TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
• TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.

Nutrition

Serving: 1(of 8); without ice cream or Greek yogurt | Calories: 392kcal | Carbohydrates: 56g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Potassium: 305mg | Fiber: 6g | Sugar: 33g | Vitamin A: 640IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg

Related Recipes

Here are more of my favorite fresh summer peach recipes:

Cocktails

Peach Margaritas

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Cakes & Cupcakes

Peach Upside Down Cake

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Fruit Desserts

Peach Shortcake

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Clear today’s plans because these sunshine-bright Lemon Cheesecake Bars just took urgent priority status. Rich, creamy, and bursting with lemon flavor, they’re the easy version of cheesecake you can pick up with your fingers!

With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.

They are ideal for any time you are craving lemon but want something more decadent than Lemon Bars (that’s less work than a Lemon Layer Cake).

About Lemon Cheesecake Bars

Perfectly transportable and always a crowd-pleaser, I love these lemon cheesecake bars for many reasons and know you and anyone you serve them to will too.

• They’re easy-breezy and light but still have a touch of specialness and decadence.
• The buttery crust complements the lemony brightness, just like in this Lemon Tart.
• They’re easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
• They are so much easier than cheesecake! No need to worry about cracks or water baths when baking cheesecake bars.

How to Make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck.

(Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)

The Ingredients

• Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.

• Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
• Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Pie).
• Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Cream Pie).
• Lemon Juice. Go with freshly squeezed lemon juice if you can; it makes a difference, I promise!

• Cream Cheese. It’s not cheesecake without it! Pick up an extra brick to make Red White and Blueberry Cheesecake Bars too.
• Greek Yogurt. A swap to give the same tang and creaminess as sour cream cheesecake. Yogurt adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
• Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.

The Directions

1. Pulse the crust ingredients together in a food processor.

2. Press the mixture into a greased baking dish.

3. Bake until lightly browned. Remove, and let cool.

4. Beat together the cream cheese, Greek yogurt, and sugar.

5. Add the eggs.

6. Stir in the remaining filling ingredients until smooth and creamy.

7. Over the cooled crust, pour the cream cheese mixture. Bake lemon cheesecake bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!

Storage Tips

• To Store. Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
• To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator.

What to Serve with Lemon Cheesecake Bars

Round out your summer dessert spread with more easy, fruity summertime treats.

• Bountiful Berries. Don’t miss these Blueberry Oatmeal Bars or this Strawberry Crisp.
• Cherries Desserts. Sneak seconds of these seasonal Cherry Bars or easy Cherry Crisp recipe.
• Peach Treats. This Dutch Oven Peach Cobbler and Peach Upside Down Cake scream summer.

Recommended Tools to Make this Recipe

• 8×8-Inch Baking Pan. This one is my favorite for bars, brownies, and more.
• Parchment Paper. The secret to easy clean-up and cutting for bars.
• Beater Blade Batter Attachment. I use this with my KitchenAid stand mixer—it scrapes down the bowl for you!

Brighten up someone’s day (including your own!) with this sweet and creamy summer lemon dessert.

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Lemon Cheesecake Bars

Lemon cheesecake bars are a creamy, bright and easy lemon dessert. Buttery shortbread crust with a rich cream cheese topping that bursts with lemon!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 bars

Calories 406kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shortbread Crust:

• 1/2 cup  whole wheat pastry flour  or substitute all purpose flour
• 1/4 cup  all purpose flour
• 1/4  cup powdered sugar
• 1/4 teaspoon lemon zest
• 1/8  teaspoon kosher salt
• 6 tablespoons cold unsalted butter cut into small pieces

For the Lemon Cheesecake:

• 16  ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
• 1/2 cup  granulated sugar
• 2  teaspoons cornstarch
• 1/4 cup plain non-fat Greek yogurt at room temperature
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 tablespoon  fresh lemon juice
• 1/4 teaspoons lemon zest
• 1/4  teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray.
• In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
  
• Press the mixture into the bottom of the prepared pan.
  
• Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  
• Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
  
• Add the egg and beat just until blended.
  
• Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
  
• Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.
  

Notes

• TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
• TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
• RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Nutrition

Serving: 1bar | Calories: 406kcal | Carbohydrates: 56g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Potassium: 230mg | Fiber: 2g | Sugar: 33g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

Related Recipes

Celebrate the arrival of warmer weather with more of these bright lemon dessert recipes:

Cookies

Lemon Coconut Thumbprint Cookies

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Pies

Grammy’s Lemon Cream Pie

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Cakes & Cupcakes

Lemon Poke Cake

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Mom says “YES you can lick the batter” once you know How to Make Edible Cookie Dough. Here is how to make indulgent cookie dough that is safe to eat, made with our favorite cookie ingredients like butter, brown sugar, vanilla, and chocolate chips, plus you’ll find five cookie dough flavor variations.

Cookie dough lovers, this recipe is for you!

My sister and I each taking one of the kitchen mixer beaters after whipping up cookie dough was a childhood ritual. 

This edible cookie dough recipe is the best straight-up cookie dough recipe that is safe to eat.

Plus, it can be adapted for numerous flavors like double chocolate and funfetti—I’ve included 5 flavors for you below!

I am no stranger to edible cookie doughs.

• Healthy Cookie Dough recipe is a bit lightened up, made with peanut butter and naturally sweetened.
• Chickpea Cookie Dough is a healthy treat, made with chickpeas, peanut butter, and oat flour, and you really cannot taste the chickpeas, I promise.
• And today’s cookie dough: CLASSIC buttery, sugary bliss.

Why Can You Not Eat Raw Cookie Dough?

As you’ve likely heard, you should not eat traditional raw cookie dough. I know, how unfun is that.

But why?

• Raw Eggs. Salmonella bacteria is one of the most common causes of food poisoning according to the FDA, and raw eggs can contain Salmonella..
• Raw Flour. Did you know it’s not just the eggs that can make you sick, but also the flour? That is because the flour can be contaminated with E. coli bacteria (eww).

I tend to live on the edge and sneak a bite of dough now and then, but that doesn’t lessen the risk, since even a tiny bit of bacteria can be enough to make you sick.

How to Make Edible Cookie Dough

If you are one those people who bakes cookies more for the dough than for the cookie itself, or if you are having a cookie dough craving and want a way to enjoy it safely, you can make safe edible cookie dough!

Since we want the cookie dough to be safe to eat, we need to address the two factors that make it unsafe: the raw eggs and the raw flour.

• Raw Eggs. this one is easy; we just omit them! Since the cookies don’t need to bake, the lack of eggs will not negatively impact the recipe.
• Raw Flour. All we need to do is cook it first. The microwave makes it easy.

Cookie dough lovers, this recipe is for you!

The Ingredients

• Flour. Good ol’ all-purpose flour is the base for our edible cookie dough. You must use heat-treated flour to make this edible chocolate chip cookie dough.
• Butter. Indulgence is necessary when it comes to cookie dough. The butter is at the heart of their flavor.
• Brown Sugar. Light brown sugar adds a little more warmth to the sweetness than white granulated sugar.
• Milk. Or cream to thin the dough to a consistency just right for scooping.
• Vanilla. Pure vanilla extract is an essential ingredient to truly homemade-tasting baked (or in this case, no bake!) goods.
• Baking Soda. Even though the cookies are not baked, the baking soda gives the dough a familiar cookie flavor.
• Chocolate Chips. I liked minis for this edible cookie dough because you can grab little bites of dough, but feel free to use chopped chocolate or regular chips. Dark chocolate is my favorite.

The Directions

1. Cook the flour in the microwave.

2. Beat together the butter and sugar in a large bowl.

3. Stir in the milk, vanilla, salt, and baking soda.

4. Add in the flour slowly while mixing.

5. Fold in the chocolate chips. ENJOY!

How To Make Different Flavors of Edible Cookie Dough

• Funfetti. Swap the brown sugar for white sugar, and add sprinkles instead of chocolate chips.
• Double Chocolate. Replace half of the flour with unsweetened cocoa powder and add one more tablespoon of milk.
• Peanut Butter. Add 1/4 cup of creamy peanut butter. For double peanut butter power, use peanut butter chips instead of chocolate chips.
• Oatmeal Raisin. Replace half of the flour with quick oats and use raisins instead of chocolate chips.

Storage Tips

• To Store. Store leftover edible cookie dough in an airtight container in the refrigerator for up to 1 week (as if it will last that long).
• To Freeze. Edible cookie dough can be frozen for up to 3 months in an airtight, freezer-safe container. Let thaw overnight before enjoying.

What to Serve with Edible Cookie Dough

• Golden Milk. A cookie calls for a glass of milk. This plus edible cookie dough would be the ultimate night cap.
• Oat Milk Ice Cream. Top your ice cream with your delectable edible cookie dough.
• Brownies. What goes better with dessert than more dessert? These One Bowl Brownies get me into any party.

Recommended Tools to Make this Recipe

• Mixing Bowls. There is a bowl for any mixing job with this collection of nesting glass mixing bowls.
• Electric Mixer. If you can’t spring for the famous stand mixer, a hand mixer also does the job!
• Rubber Spatulas. Cookie dough and kitchen essential. This set has every size.

Now that you know how to make edible cookie dough, what are you waiting for?

Helllllllo batter-licking goodness!

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How to Make Edible Cookie Dough

How to make edible cookie dough that is safe to eat by the spoonful! Including 5 flavors: chocolate chip, funfetti, peanut butter, and more.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 272kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter softened and cut into 4 pieces
• 1/4 cup light brown sugar
• 1 1/2 tablespoons milk or cream
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• 1/8 teaspoon baking soda
• 1/4 cup mini chocolate chips

Instructions

• Place the flour in a microwave-safe bowl and microwave on high for 1 minute to heat treat it and kill any bacteria. Let cool completely to room temperature. For an oven option to heat-treat the flour, see recipe notes.
• In a mixing bowl, beat together the butter and sugar until light and fluffy. Stir in the milk, vanilla, salt, and baking soda.
• Gradually add the flour as you mix on low speed until just combined.
• Fold in the chocolate chips.

For Edible Cookie Dough Variations:

• Funfetti: Substitute brown sugar for white sugar, omit the chocolate chips and fold in 1/4 cup rainbow sprinkles. Avoid over-mixing, as the sprinkles color will run.
• Double Chocolate: Replace half of the all-purpose flour with unsweetened cocoa powder; add 1 tablespoon milk.
• Peanut Butter: Use 1/4 cup butter and 1/4 cup creamy peanut butter. You can also replace the chocolate chips with peanut butter chips for even more peanut butter.
• Oatmeal Raisin: Replace half of the all-purpose flour with quick oats and replace the chocolate chips with raisins. Or keep the chips for oatmeal chocolate chip cookie dough.

Notes

• To bake the flour instead of microwaving it, place a rack in the center of your oven and preheat to 350°F. Spread the flour onto a parchment-lined baking sheet. Bake for 10 minutes. To check for doneness, gather the flour into a mound and insert an instant read thermometer into the center; it should register at least 160°F. If it doesn’t, spread out the flour back out and continue baking, rechecking the temperature every 3 to 5 minutes. Let the flour cool completely to room temperature, about 30 minutes.
• If adding the edible cookie dough to ice cream, chill the dough for at least 10 minutes, then roll into small balls and freeze before mixing it into your ice cream.

Nutrition

Serving: 1 (of 4 – chocolate chip) | Calories: 272kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Potassium: 48mg | Fiber: 1g | Sugar: 21g | Vitamin A: 389IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg