Fruit Desserts - Not "Just" Fruit; just Mostly FruitYou may have found this page through my "Impressive Dessert" page or you may have really been looking for just this kind of easy-to-build, easier-to-serve dessert to treat your eaters.This is where you'll find "Bananas Foster" and other fruit desserts you've always wanted to make if you could only do so in the little time available in your busy life. But you'll also find "Mango Brulee" and "Ginger-Apple Sundaes", beautiful desserts that are excitingly NEW. Hey, is it time for dessert yet? RECIPE SEARCH To search QuickEats Plus for other types of quick and easy recipes use the buttons to the left, or, for specific recipes, key your request into the box below
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CONTENTS JUST CLICK TITLE TO GO THERE TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it? (If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.) If it's winter and fruit is crappy, you might use canned cling peaches and halved California strawberries. If you do be sure to change the name or you'll confuse your eaters. 3 Peaches (about 1 lb) Preheat oven to 375F. Wash and dry fruit. Cut peaches into 1-inch chunks and place in a bowl; add the blackberries whole. Toss the fruit with the fresh orange juice and thyme leaves. Sprinkle the whole wheat flour and honey over the fruit, and toss gently. Depending on the ripeness of your fruit, you may have to add a bit more flour. Fill the ramekins or pan about 3/4 full of the fruit mixture. Set aside. In another bowl, combine the oats, whole wheat flour, sugar, pecans, salt, cinnamon and mix. Add the coconut oil, vanilla, and egg white and combine into the dry ingredients to create a loose, crumbly dough. Distribute evenly between the ramekins, or on top of the 8×8-inch pan which is a whole lot easier than all those small dishes. Place the pan (or ramekins on a cookie sheet), and set on the middle rack of your oven. Bake for 20 minutes until the top is golden and a bit of fruit juice is bubbling up the side.
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